Background: This coffee is from a Raw Material owned mill called the Jamaica mill. They do something uncommonly done in Colombia which is accept delivery of whole cherries from small producers instead of requiring the producers to process the coffee to parchment.
The whole cherry fermentation process takes place in an anaerobic environment for 72 hours while keeping the temperatures stable. After 72 hours the cherry is moved to drying beds, where they are turned regularly for 15 days. Following this slow drying of these cherries, they are moved to a mechanical dryer to complete the process, before the cherry fruit is removed.
This controlled fermentation process stops the coffee from tasting too funky while enhancing the grape notes.
Colombia & Castillo
72 hour dry anaerobic fermentation
Small producers of the Villamaria association
Grown by small outcroppers
Jamaica washing station
Papaya & honeydew sweetness, long lasting and distinct strawberry jam cheesecake finish. Very creamy and sweet through milk and alt milks.
Bright lemon acidity up front which develops into grape & raspberry flavours. Strawberry and slight cacao finish. Very sweet on the cooldown.
Photographs provided by Raw Material Coffee