Mindblown (Liquid Gold Edition)
CHERRY DROPS. WOOD SORREL. KEY LIME. BUTTERNUT.
Mindblown, one of our best coffees ever, returns! This time, a rarer cultivar called Ombligon. Edinson Argote has fermented it with special yeast for 144 hours to produce a winey, fermented taste that is the boldest (and most Unorthodox!) coffee we have ever had in. When learning about coffee in Bolivia 10 years ago 24 hours of fermentation was considered the maximum but in these modern times farmers are really pushing the Boaty McBoat Face and creating wild coffees for us to explore.
PRODUCER: Edinson Argote
ORIGIN: Quebraditas, Huila, Colombia
VARIETY: Ombligon
PROCESS: Advanced Natural
ALTITUDE: 1850 masl
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries. 3. Oxidation: This is done in food-grade plastic drums for 72 hours. 4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase reducing the water content to 15%. 5. Re-hydration: The coffee is re-hydrated with hot water. 6. Fermentation: For 144 hours at temperatures below 25°C with specific yeast. 7. Drying: After the 144 hours of fermentation, the coffee goes into drying, which is carried out for 96 hours (38°C for the initial 24 hours and 35°C for the next 72 hours). 8. Stabilisation: This is done in grainpro-type bags.
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