La Bretaña Espresso
La Bretaña espresso is a bomb of umami and high quality dark chocolate, with a little bit of dark cherries acidity and a smooth mouthfeel.
We highly recommend to wait 3 weeks after roasting to fully enjoy this coffee!
La Bretaña is a very good example of cooperation between an amazing farmer Ruben Dario Flor and an innovative processor Diego Bermudez.
Ruben Dario Flor is a friend of Bermudez family that owns INDESTEC processing
facility a few miles away from Ruben’s farm. Diego and Alex Bermudez, producers of
coffee from INDESTEC’s farm Finca El Paraiso, have shared their processing
techniques with Ruben to help him produce higher quality coffee with better
consistency and a unique profile.
This lot is an Honey Anaerobic, it starts with picking Castillo and Colombia varieties once they ripen to a dark red-purple color. The cherries are washed before being placed into fermentation tanks for 63 hours of anaerobic fermentation in cherry followed by dehydration for 10 hours. After reaching 18% moisture, the cherries are packed in GrainPro and rested for 12 hours.
After resting, Ruben soaks the cherries in water for 20 hours and selects only the
best quality cherries for depulping. The mucilage remains on the beans as they dry
to add sweetness to the final cup. The drying process is carried out in the mechanical
dryer. The technology operates through closed circuit air recirculation and controlled
|Farmer||Ruben Dario Flor|
50% castillo 50% Colombia
Honey Anaerobic 63 hours