Archive: Halloween Co-Ferment Grind:Ground (12oz)

Archive: Halloween Co-Ferment Grind:Ground (12oz)This coffee is produced by Jhon Rodrigez at his farm, Rio Negra. The farm goes back several generations. Jhons journey into advanced fermentation began with training with biologist Julin Cucuame and Don Enrique Lpez to help him perfect his process. His efforts are paying off in this fantastic coffee. The team hand picks the ripest cherries and sanitizes them with water at 50 C. The cherries are then depulped and placed in tanks to ferment

so everyone knows you’re reppin’ awesome coffee and good vibes

where they are rinsed and sorted for quality

They’re rinsed twice to remove debris and reduce the microbial load

Andres Cardona is pushing the boundaries of coffee at his farm

is in the Carmen de la Frontera district near the Ecuadorian border

orange liqueur

followed by a second anaerobic fermentation of 48 hours

He's producing some of the most phenomenal coffees we've encountered

It has a subtle acidity with hints of brown sugar and tangerine and a soft floral finish

Filters for your Aeropress XL

The book offers recommendations grounded in scientific research

Brownie is harvested and left in an open steel tank for 140 hours