This coffee was processed not only as an anaerobic natural, but a lot that was innoculated with a yeast that David Solano and his team had cultured from pineapple. As this coffee is the same variety from the same farm, it could be considered to have the same 'terroir' as most would consider it. However, this coffee is now showcasing how intentional processing methods can influence the flavour profile. It is an excellent example of how careful processing can add to and shift the inherent qualities of a coffee into something uniquely more but still the same.
From David Solano:
“This specific lot of anaerobic with pineapple yeast, it's the first time developing at our farm. It’s the first time that we have our microbiology lab at the farm, and our goal is to create a more consistent maceration lot and create replicability between batches, we believe in order to change the name of “experimental” to “maceration” or “pineapple yeast anaerobic” name, we need to be consistent and create a stable and replicable protocol to achieve it. We started to investigate the different ways to ferment coffee, those options are oxidation, fermentation by bacterias or fermentation by yeast, so that opened up our experimentation rabbit hole. We tried natural yeast of peach, apples, kiwi and pineapple and the pineapple yeast was the one that yielded the best result.”
Origin:
Chimaltenango, Guatemala
Producer: David and Eddy Solano
Varieties: Red Bourbon
Process: Yeast Innoculated Anaerobic Natural
Elevation: 1800 masl
Harvest: Spring 2023
Recommended Brew:
Filter, Modern Espresso
Reminds us of:
Tropical Fruits, White Wine, Vanilla
Order 3 or more bags of coffee and the whole order ships free. *Flat rate $10 shipping for orders under 3 coffees.
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Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.
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