NEW ☕️ 🌱 La Riviera - Culturing II
The second in our series of Culturing coffees is high in spice notes such as cardamom and nutmeg, with an oak woodiness, a sugar cane sweetness, and a jasmine essence in fragrance.
Julio Madrid and his farm administrator Andrés Quiceno have developed a system of fermentation and macrobiotic cultures for their coffees that are cutting edge in the coffee world.
Borrowing from the beer industry, Madrid and Quiceno have concocted special recipes they call "Culturing" that promote certain micro-biotic cultures to thrive during the coffee's post-harvest and pre-drying fermentation process. This not only helps emphasize the different notes inherent in the bean's molecular structure but also gives remarkably potent profiles almost unseen in our years of cupping coffees.