Colombia Vermouth Grapefruit

Experimental post-fermentation:

infuse with Fiero vermouth

 

SPECIALTY COFFEE COLOMBIA GRAPEFRUIT VERMOUTH

Region: Gaitanya
Variety: Castillo
Score: 88,5
Crop: 2021-2022
Harvesting: September-November
Roast: filter
Altitude: 1450-1500 MASL
Processing: infuse with Fierro vermouth
Farm: Maracay
Farmer: Luz Helena Salzar
Taste profile: dark reisins, rose grapes, red orange, linden honey

About process

For infusing we used alcoholic evironment wiyh powerful flawour profile.
As a raw material base, we used our “newcomer” in the Yoko monovariety line, Colombia Cofinet washed processed from the Gaitan region.
Each lot is a limited series, 4 kg coffee of each type.
Lets tell more details about infuse:

 

Vermouth grapefruit:
5kg of green coffee
0,75л vermuth Fierro
0,75l water

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Green coffee was poured into a CCT (cylindro-conical tank – a container for beer fermentation), alcohol and water were mixed, the resulting mixture was added to the green coffee, the lid was tightly closed and oxygen was replaced with nitrogen. Each three days, we added nitrogen (so that there is definitely an oxygen-free environment).
After 13 days, when the moisture has stabilized, roasted for fiter brewing.

In flavour we got: cherry, dark chocolate, negroni with bright wine sourness.