Intenso Yeast Controlled Fermentation
Edelweiss Oldeani Estate & Finagro Plantations Ltd
- 44 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 30 Relaciones con los tostadores
- Origen
- Tanzania
- Productor
- Edelweiss Oldeani Estate & Finagro Plantations Ltd
- Variedad
- Bourbon, Kent
- Tipo de proceso
- Semi lavado
- Rango de altitud
- 1350m - 1880m
- Periodo de cosecha
- octubre de 2019 - octubre de 2019
- La puntuación de la copa del vendedor (SCA)
-
85.5
puntos
Actualizado noviembre de 2019
- ID
- TZ-11-201910
"This nano-lot from Finagro Plantations was produced by adding yeast to the pulped cherries in a controlled environment. The fermentation process results in notes of red fruits and berries in the cup with a prominent acidity and complexity. This is the first year we experiment with yeast fermentation. For this lot, we chose a yeast called Intenso (Saccharomyces cerevisiae) from Lalcafé, intended to increase fruity flavours, mouthfeel and general cup quality. We found a tropical aroma and notes of ripe red fruit, apple, dark chocolate and a hint of rum supported by a smooth mouthfeel. According to Lalcafé, the Intenso yeast leads to "higher expression of terroir-driven flavours, the fruity characters, of overall quality notes and a decrease of bitterness and astringency perception even with a wet process with a short maceration duration". Due to the freshness of the sample - this coffee was processed at a later stage of the harvest season - you might also find notes of green tea as this coffee is still unlocking its potential. We have cupped this coffee 3 times so far in different stages of harvest and as both type and fully processed samples. It can be strange and puzzling (in a nice way) because the flavours are constantly developing. It's like watching a child grow..." - Edelweiss Oldeani Estate & Finagro Plantations Ltd, noviembre de 2019
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