Colombia — Jhoan Vergara Chiroso

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40

Colombia — Jhoan Vergara Chiroso Colombia’s reputation for innovative processing methods and the vibrant flavours they can enhance continues to grow, and this coffee is our latest example of why. Technically classed as a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee, this lot went through extensive processing: 1 - 16-hour cherry oxidation (exposure to oxygen - similar to a 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. or honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.) 2 - 38-hour anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. (oxygen-free) fermentation in sealed tanks 3 - 12-hour bean and mucilage oxidation (exposure to oxygen to boost complexity and sweetness) 4 - A 24-hour fermentation with coffee mosto (similar to mosto in the context of wine-making) 5 - A thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. wash (hot water first, then cold). The intention of reintroducing mosto is to enhance the flavour profile with additional complexity, more funkyFunky / 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. fruit notes and syrupy textures. The result is a cup with notes of sweet baking spices, stewed fruit and a smooth, buttery mouthfeelBodyThe 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.. Phwoar.