This coffee is stunningly clean and beautiful, with hints of lemongrass and sweet ruby red grapefruit. The black tea flavors are soft and lush, and the end tastes like the Concord grapes I used to pick in the woods growing up in New England. It’s really a beauty and soooo complex, so dense and lovely…. wow.
I met Firehun a few years ago and he blew me away with how he was conducting processing experiments at SNAP’s Danche station. We’ve kept in touch and he saved me 5 bags of this one, apparently Sey Coffee in Brooklyn got the other 5 bags.
Here’s his process for Danche modified washed:
-select >20 brix cherries
-put in water tank to sort out floaters
-pile into hopper (in the shade) and leave to start to break down for 12 hours
-pulp
-add pulped coffee to plastic barrels, close lid, wait 12 hours then fill with water, wait 8 hours
-wash 2 times without soaking
-grade
-dry in shade until 12% moisture
Firehun says “the goal is to have more fruit character and also make it super clean and complex”
This coffee is stunningly clean and beautiful, with hints of lemongrass and sweet ruby red grapefruit. The black tea flavors are soft and lush, and the end tastes like the Concord grapes I used to pick in the woods growing up in New England. It’s really a beauty and soooo complex, so dense and lovely…. wow.
I met Firehun a few years ago and he blew me away with how he was conducting processing experiments at SNAP’s Danche station. We’ve kept in touch and he saved me 5 bags of this one, apparently Sey Coffee in Brooklyn got the other 5 bags.
Here’s his process for Danche modified washed:
-select >20 brix cherries
-put in water tank to sort out floaters
-pile into hopper (in the shade) and leave to start to break down for 12 hours
-pulp
-add pulped coffee to plastic barrels, close lid, wait 12 hours then fill with water, wait 8 hours
-wash 2 times without soaking
-grade
-dry in shade until 12% moisture
Firehun says “the goal is to have more fruit character and also make it super clean and complex”
