Trio provides a backstage look at the components of coffee’s seed to cup journey.
This round is a selection of 3 coffees from Rwanda that I worked on with Buf Coffee and Phoenix Coffee Co. It was an experiment to demonstrate the flavor impacts of coffee fermentation.
The mucilage on this cherry was mechanically removed, meaning that there is negligible impact of fermentation on the flavor. This gives you a look at the raw material—the seed—which highlights the agronomic conditions, cultivar, picking and cherry selection, and drying practices.
As a result of the 24hr submerged fermentation with a selected strain of Saccharomyces cerevisiae, this coffee ends up with high clarity, sweetness, citric and cola-like acidity. Regardless of preference, this coffee is more complex than #1.
As a result of the 36hr submerged fermentation time, this coffee develops a rounder structure, more vibrant acidity and a juicier finish. The longer a coffee is in contact with the yeast in the fermentation tank, the more opportunity for flavor development and complexity.
This package was created with compostable & biodegradable materials. The 100% cotton pouch can be re-used or composted. The kraft pouches are made with sugarcane adhesive, and can be composted. The info card can be recycled, and the tasty coffee will be consumed!