Colombia Red Vermouth

Experimental post-fermentation:

infuse with coconut rum

 

SPECIALTY COFFEE COLOMBIA RED VERMOUTH

Region: Gaitanya
Variety: Castillo
Score: 88,5
Crop: 2021-2022
Harvesting: September-November
Roast: filter
Altitude: 1450-1500 MASL
Processing: infuse with red wermouth
Farm: Maracay
Farmer: Luz Helena Salzar
Taste profile: cherry, dark chocolate, negroni with bright wine sourness.

About the 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.
Let`s tell more detailed description of the infusion process itself:

5 kilos of green coffee,
0,5 liter of red vermouth
0,75 liter of water

IMG_3661
IMG_3660

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. Every three days, we add nitrogen (so that there is definitely an oxygen-free environment).
After 13 days, when the moisture has stabilized, roasting for fiter brewing. In flavour we got: cherry, dark chocolate, negroni with bright wine sourness.