This is the first time we’ve seen this unusual coffee - and it all started in Glasgow. It was at at the Glasgow Coffee Festival that we met Diana, who was just beginning to import coffees from her native Colombia into the U.K. Originally from San Roque, near Medellin, she has three brothers producing coffee and it’s an area which has lots of great potential with many small producers.
We’re always looking for great new coffees, so chats like this are pretty common - but in this case, Diana realised she had something really unusual, which would be a perfect fit for Hasbean. We’re glad to say that when we tasted it, we agreed.
The cherries for this lot com from three farms - El Descanso, El Tractor and Villa Sierra. After picking, the ripe fruit is transported to the wet mill - called Renacer (meaning new growth or revival in Spanish). It’s here that things take a turn for the unusual and the mill begins the “Alcoholic-Lactic” process which gives this coffee a distinctive and unique flavour. First, the whole cherries are left for 100 hours during which period the mill uses temperature to try and encourage yeast growth and fermentation. After this, the cherries are depulped and a cooler fermentation at around 17C begins, which aims to encourage lactobacillus, and lasts another 70 hours. Both yeast and lactobacillus are normal (and important) parts of this process for any coffee - what’s different is the control they have used to encourage them at different stages and how that develops distinctive flavours.
Experiments like this aren’t entirely unique and this is also the first year we’ve seen a Lactic fermentation from Sumava mill in Costa Rica. The two lots share a distinctive quality which won’t leave you sitting on the fence, so I hope you’ll be as excited as I am to try something totally new.
This unusual Lactic process creates a unique flavour, which here makes me think of mulled cider. There's sweet apple juice and a hint of lime playing with a boozy kick and a slightly spicy finish. The body is big and viscous, which really plays a big part in keeping those flavours all in balance.
Roast Information: Medium-dark - through first crack and push it towards second, you're looking for the first pops of second crack as the coffee hits the cooling tray.
We roast all our coffee to order 5 days a week (Monday - Friday)
If you place an order before 09:00 it will be roasted and dispatched that day. If you order after 09:00 it will carry over to the following working day for roasting.
The cost of postage is additional to the cost of our coffee. 1 bag First Class will cost £1.50, 1 bag Second Class will cost £1.00. DPD next working day delivery is available for a flat rate of £5.00 for all orders up to 10kg.