Coconade
Very rarely do we feature two coffees from the same farm in one growing season however the experimental lots coming from Juan Pablo Velez at Finca La Luisa are so wild we couldn’t help ourselves. Similar in profile and process to Strawbmisu, our other Finca La Luisa co-ferment, this lot substitutes the strawberry addition for coconut and lemon to produce a cup bursting with tropical flavour and a silky texture to match.
Post-harvest the hand-picked cherries undergo a double carbonic maceration, a technique borrowed from the world of wine-making that boosts natural sweetness and acidity through anoxic fermentation. First the cherries are fermented alone in CO2 flushed tanks for 120 hours to preserve their inherent characteristics before pulping and a second 72 hour fermentation in a similarly CO2 rich environment together with fresh coconut and lemon. Finally, the cherries are dried via a golden honey process that again accentuates sweetness and mellows the additional citrus notes from the lemon co-fermentation.
The resultant cup is silky, sparkling and creamy - almost reminiscent of piña coladas on the beach, especially when brewed over ice. We’re very much looking forward to sampling the experiments Juan has planned for the next years’ harvest and bringing you even more out-of-this-world coffee.
We taste
Black: Lemon radler, coconut, silky
Milk: Coconut milk, lemon curd, cream soda
