Bolivia - Floripondio: Coco Natural Lactic fermentation, Pacamara

Origin

• 🇧🇴 Bolivia

Tasting notes

Character

• Funky
  45

If you would like your coffee shipped pre-ground, please choose from our 'Select Grind' option before adding this coffee to your cart. We had to work hard at securing this coffee at auction, but we are thrilled we did. Once we roasted and profiled it, it was confirmed just how special this coffee is. This Pacamara has undergone a Coco NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. LacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. Fermentation process, combining the process one would use with a cacao bean with a method of fermentation not unlike one you would see being applied to a sourdough bread. The coffee boasts a mouth watering, black cherry acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., with a completely smooth bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a warming booziness throughout. Floripondio gets its name from the Floripondio flowers (Angel’s Trumpet in English) that are native to the area and grow throughout the farm. The flower is thought to possess some hallucinogenic properties, and legend has it that as soon as you lay down beneath a Floripondio tree you start dreaming. The Floripondio farm was planted by the Rodriguez family in 2014 in an area not traditionally known for coffee production. Sitting at an altitude of 1,710 metres above sea level and 47.29 hectares of coffee-producing land. The high altitude and tropical microclimate are characterised by high humidity and at times cool temperatures making Floripondio the ideal location for experimentation with different coffee varietals. The Rodriguez's have planted over 50 varieties on the farm in an effort to find which are the most suitable to the climate and and its distinct soil profile. Lactic Fermentation: The goal of this process is to advantage Lactic Acid Bacteria and disadvantage other types of bacteria and yeast. The most common way is to inoculate the tank with a starter culture (not actually bacteria) often made from fermenting cascara or whole cherries (sometimes with salt added) but sometimes created using non-coffee fermentation media as well. This method works like sourdough , essentially building a colony of microorganisms that is pitc