Taste Profile:
Notes of strawberries, cranberries, and candies.
Processing:
Sebastian begins by removing the skin from the coffee cherries and soaking them in plastic barrels for 48 hours. This step, called oxidation, initiates the fermentation process and enhances the coffee’s responsiveness to subsequent processing steps. Next, he adds dried strawberries to the cherries and ferments the mixture for another 48 hours in hermetically sealed barrels. After this, the barrels are opened, and the coffee is spread in thin layers on drying patios, where workers regularly turn it to ensure even drying.
After approximately 10–14 days, the remaining pulp is removed, and the processing is nearly complete. About two weeks later, the coffee is transported to Vertical's dry mill, where the parchment is removed, any impurities are sorted out, and the green coffee is vacuum-packed and prepared for shipment to our roastery.
Best for:
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods.
Barista's Recommendation:
For the best flavors, pour water at 100°C over the coffee. The idea that higher temperatures can "burn" the beans is a myth. We roast them at 600°C, so there’s no way to "burn" them during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to Know:
When preparing filter coffee, always use beans that are at least 7 days post-roast. After opening the bag for the first time, let it vent for at least 4 hours before brewing. This helps avoid unwanted bitter notes in the flavor.
Contents:
The package contains roasted Arabica coffee beans in your chosen amount.
