Pink Borbon Cake Co-Ferm
Details
Pink Borbon Cake – Colombia | Acevedo, Huila
12oz (340g)
Variety: Pink Borbon
Producer: Brayan Alvear
Farm: Las Palmas
Altitude: 1400–1600 masl
Process: Anaerobic Co-Fermentation with Dried Banana
Flavor Profile: Banana, Candy, Cake, Creamy, Brown Spice, Milk Chocolate
This innovative lot from Brayan Alvear undergoes a meticulous processing method to achieve its distinctive flavor profile. The process begins with a 48-hour pre-fermentation of whole cherries in sealed plastic bags, enhancing depth and complexity. Post depulping, the mucilage-covered beans are inoculated with dried, ground banana, introducing creamy and subtle banana notes. The beans then ferment anaerobically in this banana-mucilage mixture for five days. Following fermentation, they are pre-dried on open patios under the sun and then mechanically dried in static silos to ensure consistency. A 30-day stabilization period allows the flavors to integrate fully, resulting in a well-rounded cup.
Pink Borbon Cake Co-Ferm
Details
Pink Borbon Cake – Colombia | Acevedo, Huila
12oz (340g)
Variety: Pink Borbon
Producer: Brayan Alvear
Farm: Las Palmas
Altitude: 1400–1600 masl
Process: Anaerobic Co-Fermentation with Dried Banana
Flavor Profile: Banana, Candy, Cake, Creamy, Brown Spice, Milk Chocolate
This innovative lot from Brayan Alvear undergoes a meticulous processing method to achieve its distinctive flavor profile. The process begins with a 48-hour pre-fermentation of whole cherries in sealed plastic bags, enhancing depth and complexity. Post depulping, the mucilage-covered beans are inoculated with dried, ground banana, introducing creamy and subtle banana notes. The beans then ferment anaerobically in this banana-mucilage mixture for five days. Following fermentation, they are pre-dried on open patios under the sun and then mechanically dried in static silos to ensure consistency. A 30-day stabilization period allows the flavors to integrate fully, resulting in a well-rounded cup.
Aeropress Brew Guide
• Steps:
1. Invert Aeropress and ensure a good seal.
2. Wet the filter to remove paper taste.
3. Weigh 16g of coffee and grind on a medium setting.
4. Add coffee to Aeropress on scale.
5. Start timer and pour 170g water quickly.
6. Stir 3 times to incorporate grounds.
7. At 2 minutes, stir 3 more times.
8. Attach filter cap, flip onto mug, and press for 30 seconds.
• Timing: 2.5 minutes total