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Danilo Perez Natural 200HR Ferment Farmlevel Reserve
Candied Raspberry · Jasmine · Barrel-Aged Wine
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Each bag contains 226 grams (8 ounces) of whole bean coffee.
Imagine trying natural wine for the first time. It is juice-like, has sweet notes carrying the overall deep stewed fruit characteristics. This coffee brings similar flavors to the front and focuses on what controlled fermentation can do to a coffee. On the last sip, you will wonder if you’ve just had coffee or delicious fruit juice. This coffee is meant to be enjoyed in its entirety, both hot and cold.
If you’ve ever tried a coffee and thought it reminded you of wine, this may be that coffee. It’s a bridge between the two, bringing wine-like characteristics with the sweetness found in a good cup of coffee. Those wanting something experimental and unique will love this extended fermented cup profile.
Years of Purchase
Natural + 200 hour ferment
Candied Raspberry, Jasmine, Barrel-Aged Wine
Coffee: 25 grams
Brew Time: 4:00 minutes
This exceptional Farmlevel Reserve is from Finca Las Guasanas. It is produced by Danilo Perez, located in the Huila region of Colombia. Danilo’s father began working in coffee 30 years ago, and he grew up watching and learning from him what it took to produce great coffee. This offering is by far one of the most experimental flavor profiles we have ever had on our menu.
A few years ago, Danilo received an internship that would continue his education and enhance his processing knowledge. It was in this program that he learned and implemented Anaerobically fermented coffee experiments. This one, in particular, was fermented for 200+ hours, which means close watch and rotation of cherries in bags had to take place to ensure nothing over fermented. This processing method can be risky as coffee can get lost or soured, but this is a prime example of curiosities showcasing another flavor profile of coffee that is wine-like. Currently, Danilo is recognized as one of the best producers of Caturra coffees in this region, and with this coffee, there is no surprise as to why.
They start by picking cherries that are then pulped and exposed to a dry anaerobic fermentation by sitting in plastic sealed bags in the sun. After sitting in mucilage, absorbing maximum sugars, the coffee was then laid to dry for 10-12 days on raised beds. This is to achieve even sweetest and notable flavor profiles similar to Natural wine.