EXP032: HONEY TEA

WHY THIS COFFEE?

We're excited about this double carbonic maceration (natural) bourbon from the Pérez-family. It has a fun and fruity, expressive profile that fits Experimental well: distinctive, special, and still approachable for everyday brewing. Expect flavors that lean toward honey tea, malt cocoa, preserved lemon.

PROCESSING DETAILS

This coffee comes from finca la senda, peru. It was produced by the Pérez-family and is a bourbon variety.

This lot was processed via double carbonic maceration (natural), a processing style that shapes how much fruit character, clarity, and sweetness show up in the final cup. Carbonic maceration is a method borrowed from the wine industry: it means fermented in the presence of carbon dioxide or a CO2-rich environment.

In the cup, this 85-point coffee is sweet and balanced, with notes of honey tea, malt cocoa, preserved lemon.

COFFEE DETAILS

Producer: the Pérez-family

Location: finca la senda

Varietal: bourbon

Processing: double carbonic maceration (natural)

Green cost: $12.70/lb

Percentage paid to producers: 80

BREW GUIDE

How long to rest: At an Agtron of 96, this coffee is light. So, let it rest about 20 days.

We taste: Think honey tea, malt cocoa, preserved lemon. The cup has a thicker body, obvious sweetness, lively acidity, and an expressive flavor profile.