THIS IS PERFECT FOR:
Any time of day
This is another lot from Finca Patio Bonito, owned and farmed by Senor Carlos Trujillo (for more details see his other coffee, Sweet Beans are made of this), and this is another
experimental process. It’s very different to the other lot we have, but equally delicious.
Carlos’s farm is called Finca Patio Bonito (“pretty courtyard”), and he’s been farming for 40 years, along with his wife Maria Angela, who is also a schoolteacher. Five years ago, he started working with Banexport, and the partnership has dramatically improved the prices he sells his coffee for, the increase in production they’ve helped him with, the learning they’ve done together, and the improvements on the infrastructure and processing equipment on the farm. This is a perfect example of why working with good exporters, good traders, and (hopefully) good roasters can make a long-term difference to farmers.
With this method, Castillo cherries are picked when perfectly ripe, then processed using a “freezer” honey fermentation technique, which Carlos & Banexport have been experimenting with. “Refrigerated” honey would be a more accurate description, as the temperature at which the coffee is process is under 10 degrees, but we’re going with their name, as they invented it!
Honey-process coffees are halfway between washed & natural, as some of the fruity layer is left on the seeds, and the resultant sticky cherries are left to ferment in thin layers. The freezer part refers to the refrigeration that occurs whilst this is going on – if you studied chemistry, you know that fermentation slows at lower temperature levels, so this refrigeration stretches out the process, resulting in more complex results than would come from a standard honey process.
The result is a coffee that is dense, rich, syrupy, and utterly delicious. Imagine a decadent black forest gateau, covered in honey and you’re starting to get there – masses of black cherry, raspberry, dark chocolate, some spicy notes, and loads of creaminess.
It’s perfectly suited to espresso and milk drinks, but also to filter and cafetiere too – it’ll work however you want to drink it, and one cup won’t be enough.
This is the first year of what we hope will be a long relationship with Senor Carlos, so we’ll keep you in the loop via this site as to any updates for 2020, as and when they happen. Enjoy!
PART OF OUR NEIGHBOURHOOD:
COFFEE BEAN SPECIFICATION
Señor Carlos Arturo Trujillo
We love this coffee brewed for: