- Process: Coffee is De-Pulped -> Lalafé Cima Yeast Inoculation -> 72 hr Anaerobic Fermentation -> Hand Washed
- Variety: Sln 795
- Elevation: 4000+ Feet ASL
- Cup Profile – Orange Citrus, Milk Chocolate, Warm Honey, and Caramel. (Score: 83.75 – Specialty Grade)
- Lot Information – Limited Reserve — Only 200kg remaining
Behind the Beans(Process): The 72-Hour Precision Process Creating a cup with this level of crystalline brightness requires absolute control over the fermentation environment. Here is how this micro-lot is crafted:
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Selective Harvesting & Immediate Pulping: We begin by hand-harvesting only the most uniformly ripe Sln 795 cherries from our high-elevation blocks. To preserve the sugars, the cherries are pulped immediately after picking, exposing the mucilage-rich parchment.
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Targeted Yeast Inoculation: While a standard washed Arabica relies on unpredictable wild microbes that simply strip away the mucilage, we use this step to actively build flavor. The pulped coffee is immediately inoculated with a specific commercial yeast strain: Lalafé Cima. This strain is meticulously chosen for its ability to enhance citric acidity, floral aromas, and overall cup brightness far beyond the traditional, sometimes muted, washed profile.
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The 72-Hour Anaerobic Phase: The inoculated parchment is sealed in sealed fermentation tanks. We carefully manage a microaerobic phase that transitions into a strictly anaerobic (oxygen-free) environment for exactly 72 hours. This controlled deprivation forces the Cima yeast to dominate the fermentation, efficiently metabolizing the mucilage sugars into highly desirable, complex flavor esters that penetrate the green seed.
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The Pristine Wash & Slow Dry: Once the 72-hour mark is reached and the target pH is achieved, the fermentation is immediately halted. The coffee undergoes a delicate hand-washing process to strip away mucilage. Finally, the clean parchment is laid out on beds for a slow, even drying phase, ensuring the green beans stabilize perfectly for roasting.
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Official Cupping Evaluation (Score: 83.75) Scoring well above the specialty grade threshold, this 72h Cima Yeast Washed Arabica delivers a remarkably clean, dynamic, and highly versatile cup.
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Flavor Profile: A brilliant, juicy opening of Orange Citrus that smoothly transitions into a sweet, balanced core of Warm Honey and Milk Chocolate, rounding out with rich Caramel.
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Mouthfeel & Body: A flawlessly clean mouthfeel supported by a medium body and a crisp, medium-to-short aftertaste.
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Roaster & Brewer Remarks: Highly versatile for both hot and cold extractions. The pronounced juicy citrus notes and clean finish make this lot exceptionally well-suited to shine in manual pour-over brews (such as V60 or Chemex).
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