Cima Yeast Fermentation Roasted Coffee Beans

This nano-lot from Baarbara Estate was produced by adding yeast to the ripened cherries in a controlled environment. The fermentation process results in notes of candied fruits and berries in the cup with a prominent acidity and complexity. This is the first year we experiment with yeast fermentation. For this lot, we chose a yeast called Cima (Saccharomyces cerevisiae), intended to increase fruity flavours, mouthfeel and general cup quality. We found a floral aroma and notes of pomegranate, cherry, candied fruit and a hints of prunes supported by a smooth mouthfeel and the best way to enjoy this is to either brew a pour over or an iced coffee. We have cupped this coffee multiple times in different stages of harvest and roast profiles. It can be strange and puzzling (in a nice way) because the flavours are constantly developing. It's like watching your favourite movie, that you've forgotten. Origin - Single Origin Altitude - 4500 ft - 5000 ft Varietal - SLN 795 Roasted for - Filter Best brewed as -Pour Over and Iced Coffees Taste Notes - Pomegranate, Cherry, Candied Fruit & Prunes