Californian coffee is extremely rare and we are happy to be partnering with frinj to showcase a tasting set of catuai rojo coffees. These are coffees grown at knopf knoll ranch in santa barbara and then processed two ways at frinj. The first is a yeast innoculated washed process with 96 hours of cold fermentation producing an extremely sweet and satisfying cup to drink while the other is a traditional washed with 24 hours of room temperature fermentation that has expressive acidity and structure. Both of these coffees exhibit a high level of sweetness and have a distinctive flavor profile only found in californian coffees. We suggest you taste both of these coffees side by side to experience what is possible of californian terroir catuai rojo traditional washed green apples structured acidity clove milk chocolate this traditionally washed catuai rojo has expressive green apple acidity, white florals, cloves, and a milk chocolate sweetness. Catuai rojo yeast washed citrus sweet almonds caramel chocolate this yeast washed catuai rojo has very balanced and high levels of sweetness with a citrus leaning profile where we find orange peel, almond, caramel, and a chocolate finish. We recommend you rest these coffees for at least 3 weeks before tasting from frinj: knopf knoll ranch sits in the foothills of santa barbara county near the beach town of carpinteria, where a rare subtropical coastal microclimate does something remarkable: the region's cool ocean influence, relatively ...
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