Notes: Red apple acidity, hint of mango, sweet caramel finish.
A big crowd favourite here at JCT, occasionally featuring as a stand-alone espresso at our roastery and high street espresso bars. For us it’s our go to home brew, perfect as an aeropress.
All cherries are hand-sorted, floated and then pulped. Coffee is then fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times through the day by way of ceremonial foot-stomping. These honey processed coffees render an orange colouring. Coffee is laid on the drying beds between 12 pm and 3 pm ensuring maximum exposure to the sun during the warmest time of the day, this minimizes the chance of coffee becoming phenolic or over fermented. The coffee is initially laid out very thin; this is to ensure mucilage has maximum exposure to the sun when it is very wet. As the parchment dries, it is heaped into larger piles that give a thermal mass to the coffee while it continues to dry. This enables the moisture content of the parchment to homogenise during drying enabling more even drying results. The coffee is dried for 35 days, turned constantly when the sun is high and covered during the night.