Variety: Sidra
Process: Anaerobic Yeast Washed
Sourced by: Inconexus
Sidra – one of BOTZ’s favorite varieties. In our experience, it’s often delicately peachy, full of poppy florals, and lingers sweet and pretty. So, we robotically wondered, what would happen if this luminary variety was paired with a washed “Anaerobic Yeast Multiplier” (AYM)? We roasted, we slurped, and our CPU melted. We’re entirely engrossed with this sidra rendition from Finca La Llanada.
The peachy quality we prize became fizzy, heavy, and a tad bit artificial. The acidity glided like my favorite sorbet versions from Superiority Burger in NYC (can malic acid make a strawberry taste even more like a strawberry?...the answer is YES). Lastly, and most intriguingly, there is a unique and fascinating phenomenon in coffee we’ve experienced on a handful of occasions – “The Cooling Effect.” It doesn’t require specific coffee processing. We admittedly have no idea when or how it occurs. All we know is when you hit mint or eucalyptus that “cools” in the finish, something quite stunning has happened in said beans. We may have felt like someone had just added eucalyptus oil to the sauna at our local gym for the last few sips (thank you to the gentleman at Fitness Pointe for always adding it to the steam room to ingrain it in our minds). Our sinuses/flavor memories were definitely not opposed.
To be a bit clearer, the overall cup character of this coffee leans washed. The acidity is fresh and cutting and there’s an absence of ferment-like flavors. That being said, the anaerobic-yeast processing of this lot has added a unique flavor dimension (eucalyptus, mint, floral aromatics) that gives it extra flair. Please expect your brewing experience to be outside of the normal washed experience (something we’ve been enjoying quite thoroughly)!
***Please note - roasting and fulfillment will take place from 2/10 – 2/16. Beans will ship on 2/18 (with our hope of shipping earlier if we can)!***