Steeping the perfect read...
Quality takes time. One bean at a time.
Grinding the details...
Quality takes time. One bean at a time.
The coffees were harvested from Block 24 at a Brix level of 22. This lot underwent yeast inoculation using Pichia and Lactobacillus, fermented in large…
The coffees were harvested from Block 24 at a Brix level of 22. This lot underwent yeast inoculation using Pichia and Lactobacillus, fermented in large stainless-steel tanks. Carbon dioxide was introduced during fermentation to enhance the coffee’s fruity flavour profile. The coffee was then processed using the natural method and slow-dried for 22 days in a controlled nursery drying system. This lot shows a bright green-apple acidity layered over prune-like sweetness. We roasted it to keep those fruit tones intact while allowing the creamy mouthfeel to carry through on the finish. Development was kept controlled to retain clarity and balance without compromising texture, making it suited for both filter and modern espresso styles.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Corridor Seven Coffee Roasters
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