250G in stock
This isnt your average coffee, well, nothing from modcup is ever average. From the 4th generation producer edwin noreñas innovative farm in quindío, colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus. You might have tried honey processing, or even carbonic maceration. But what's mosto this coffee comes from a unique co-fermentation with strawberries and mosto fermented coffee juice , combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile thats bold and unforgettable. Step 1: hand-picked selection & cleaning only cherries measuring 20 brix are harvested, soaked for two hours, and carefully sorted. Step 2: carbonic maceration whole cherries ferment in a low-oxygen environment for 48 hours, with mosto fermented coffee juice extracted at ph 4.2 And brix 11.5. Step 3: co-fermentation the mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. Step 4: honey processing cherries are depulped to a black honey level and undergo 72-hour fermentation at 18 c in 200 kg reactors. Step 5: controlled drying & stabilization the coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
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