Burbot

Tasting Notes: Milk Chocolate, Praline, Peach, Caramel Origin_ Brazil Region_ Tres Pontas, Sul De Minas Process_ Natural Varieties_ Mixed Altitude_ 1150 msl Producer_ Cafeina Origin_ Ethiopia Region_ Sidamo, Taferi Kela Process_ Washed Varieties_ 74112, 74158 & Enat Buna Altitude_ 1900-2100 msl Producer_ Taferi Kela, Lot 33 Info The Brazilian element to our house blend is a pulped natural which is machine harvested before the grades are separated and then pulped removing nearly 1005 of the mucilage. After this, it is then left to dry on the patio of 7 - 10 days being regularly turned. The coffee is then left to rest for 30 days before being hulled and then delivered to the cooperative. The Ethiopian coffee is first depulped, then fermented for 24-36 hrs depending on the temperature. Fermentation happens in concrete basins topped with water. It’s a low oxygen but not completely anaerobic environment. Next it was washed and floaters/defects removed. Then 8-15 days on raised, covered drying beds followed by rest time in the warehouse to stabilize the coffee and reach the correct moisture level.