BLACK MASS ROASTERS
INFINITE FORMS, Colombia
Suitable for all brewing methods.
Red Cranberry, Strawberry Gelato, Rhubarb.
Varietal: Pink Bourbon
Processing: Ice Fermentation Natural
Yes, you read correctly, ICE.
Luis Anibal is a second-generation coffee grower, and is notably one of the first farmers in Huila to produce high-end microlots as well as mastering alternative processing methods such as extended fermentation, honey and natural. Now owning the 20 hectare farm, Villa Betulia, growing an array of exotic varietals including Geisha, Tabi, Red & Pink Bourbon and more. In harvest, he provides jobs to the people in his community.
This coffee in particular was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for an additional 50 hours at a temperature below 22°C. The lot was then frozen for 72 hours.
Finally, the coffee was placed on raised beds below 35°C until ideal moisture content was achieved.
With the assumption that although this lot has gone through a fermentation process, you'll be pleasantly surprised of the level of sweetness and balance that's prevalent in this brew.