Happy New Year! 2020 was a difficult year, and we are so very grateful for your support.
This month we're highlighting two coffees and producers that are taking modern processing to a new level.
Fermentation is a step in coffee processing, often overlooked, but necessary in helping with processing (particularly washed or honey processing,
as fermentation helps to soften and start the breakdown of coffee cherries). It has, in recent years, come to the forefront of coffee processing and production.
It has been found to greatly affect the flavour outcome of the final cup. The CM Natural Castillo in this box is quite unique, and something quite different than
what subscribers will be used to - we hope you enjoy with an open mind! We paired this CM Natural with a honey processed Pacamara from Casa De Zinc. Mapache is a forward
thinking operation, with a modern processing facility - another important step in high quality coffees.
Finca Santa Monica
CM Natural Castillo
A carbonic maceration natural processed Castillo from producer Jairo Arcilo at Finca Santa Monica in Colombia.
Ripe cherries were harvested and placed into tanks for fermentation. Closed top with CO2 for 64 hours. After fermentation, drying was on raised beds.
Fuji Apple, Berry Jam, Poached Peach, Chocolate
Mapache Casa De Zinc
A honey processed Pacamara variety from producer Jan-Carlo and Sofia Handtke of Mapache Coffee in El Salvador.
Mapache Coffee is a modern take on the traditional coffee industry. They are an operation that includes 6 farms which employ 150 people year-round and a state-of-the-art milling station.
Apaneca Illamatepec, El Salvador
Orange, Blackberry, Brown Sugar