Toldopamba – Special Process

Tasting notes

Character

• Experimental
• Funky

The subscription program–backed by guaranteed volume–allows us to invest in interesting coffee each season, giving growers room to experiment without risk. This year, Toldopamba used that opportunity to explore underwater anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. Coffee cherries were first 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. in a circulating water bath, then run through a unique cherry sorting machine, removing any under- or overripe fruit. The uniform cherries were pulped and fermented underwater for approximately 90 hours, then cleaned in an “ecowasher” machine and dried on raised beds for 14-20 days. The result is a coffee with enhanced fruit complexity in the cup, bringing out a candied pineapple sweetness that is balanced by juicyAcidityThe 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., blood orange–like acidity. Pronunciation:Toll-doe-Pahm-Bah