Sideyard Coffee: February 18 - Colombia 🇨🇴 Anaerobic 🍫🍋
Hello Sideyard Friends,
This week's coffee is a fun one. It's a natural Colombia that is wildly tart and juicy. It's not as mouth-puckeringly tart nor as sugary sweet as the Sweet Tarts I've been surreptitiously eating from of our kid's Valentine's stash this week (shhh!), but tart and sweet are definitely the operative words. Think about the sweet/tart flavor combination in cranberries and lemons and then add a cocoa layer underneath it all. Weird in the abstract but delicious in practice! Even if you're not one to notice large differences in flavor profiles from one week to the next, I think this one will stand out.
The coffee was grown by small holder farmers and delivered to the Manos Juntas micromill in the Cauca region of Colombia. From there the cherries were loaded into sealed tanks to undergo nitrogen-aided anaerobic fermentation (a technique adapted from wine making). After five days, the fermentation is stopped by brining the temperature down to 20 degrees Celsius (~68F). The cherries are aged in tanks for another five days, after which they are put in solar dryers for up to 45 days. It's a laborious process that takes meticulous attention to get just right. And get it just right they did.
Cheers,
Ryan
Spare bags: we have three 12oz bags left from last week's Peru.