Espresso Menu | The Coffee Obsessive

Process:

Traditional Natural, Slow dried: Ripe cherries collected and delivered to Cyesha CWS. Hand sorted & floated, before moving to raised beds. Continually sorted and slowly dried over 50 days, with shade during the hottest part of the day. Koji Inoculated / 96 hr Anoxic Natural: Ripe cherries collected and delivered to Rongo Washing Station. Cherries hand sorted and floated before moving to air-locked fermentation barrels Cherries are inoculated with "Ava" - a locally lab isolated coffee-adapted strain of Koji (A. Oryzae). Cherries are fermented for 96 hrs/4 days with continual agitation. Post ferment, dried on raised beds as a natural. Milled at a slightly higher moisture content (13%) to prevent damage; with conditioning down to 10% prior to vacuum sealing.

Process:

Washed / Thermal Shock / Yeast Inoculated: Ripe cherries picked and floated, held in sealed drums for a 16 hr anoxic ferment. Cherries are dry pulped, returned to drums for 24 hr anoxic ferment, then washed with 45°C water (thermal shock). Inoculated with Gesha/Sidra/Rosado mossto starter culture inoculated with a hybrid yeast strain (S. cerevisiae x S. bayanus) for 36 hr ferment below 25°C, with a 5°C fermentation crash cold wash. Dried for 76 hrs at 40°C, then stabilized in GrainPro.

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GUEST

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SPECIAL ESPRESSO

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ULTRA RARE

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