2024 November Box

November Roastery Select

Rounding towards the colder season, we have an extremely unique coffee from El Diviso showcasing some slightly festive spices and herbs to tease the coming holiday season. Nestor always amazes us with his interesting profiles. To offer a milder contrast against such a wild coffee, we have it paired an ever consistently sweet and delicate washed Ethiopian coffee.

El Diviso Pink Bourbon Double Anaerobic Mossto Washed

From La Baia Coffee:

“Nestor and Adrian are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought provoking flavor profiles that are truly one of a kind. Today, at 22 and 24, the two brothers have teamed up to run the family farm Finca El Diviso. Nestor’s coffees as of recent have become a cult hit among the industry and have gained acclaim on the world stage from this years 2022 World Barista Championship when his anaerobic natural Sidra was used to win the World Barista Championship.”

The coffee cherries are oxidized for 48 hours before they are moved to sealed barrels to undergo a low oxygen fermentation for 20 hours. Afterwards, they are moved to sit in open air for 28 hours before they are moved back to sealed barrels for a second round of low oxygen fermentation. In this second phase, a microbial mossto (leachate that was collected from the cherries in the previous fermentation) will be added back for an 18 hour fermentation. Finally the cherries are depulped and soaked in water with mossto for 18 hours before being carefully dried in covered solar dryers.

300g

Sourced with La Baia Coffee Supply

Origin:

Huila, Colombia

Recommended Brew:

Filter, Modern Espresso

Reminds us of:

Pink Peppercorn, Oregano, Fruit Loops

We recommend Recipe A in our brew guide

Chelchele Washed

This coffee is from the region of Gedeb, Yirgacheffe. Most coffees grown here are referred to as “garden coffee” as they are often grown in the backyards of farmers in small areas of land. The majority of the coffee brought in to Chelchele washing station are heirloom varieties along with JARC 74110 and 74112. Being a sizeable washing station, Chelchele does washed, natural and special fermentation coffees.

This particular lot is a washed coffee. Cherries are pulped and washed with running water and a 36-48 hour soak before being dried on raised beds to achieve a 11.5% moisture content. This is typically achieved in 7-10 days depending on the weather.

300g

Sourced with Catalogue Coffee