July Mystery Reveal - Bean Coffee Lab

It's time to reveal our mystery coffee for July! Thank y'all for your patience through the hurricane that affected Texas!

Bean Info:

This exceptional coffee lot has been meticulously sourced through San Vicente, in collaboration with renowned COE producer, Benjamin Paz. It features a unique blend of Geisha micro-lots from four dedicated smallholder farmers, each with an average farm size of just 2.5 hectares. These farmers are:

• Pedro Sagastume

• Rodelmiro Murcia

• Juan Carlos Juarez

• Nahun Fernandez

Processing Info:

This Geisha washed lot undergoes a meticulous preparation process to ensure the highest quality:

1. Hand-Picking: The cherries are carefully hand-picked at their peak ripeness to capture the best flavors.

2. De-Pulping and Fermentation: Once picked, the cherries are de-pulped and placed into a concrete tank to ferment for 20 hours without water. This careful fermentation process allows the natural sugars to break down, enhancing the coffee’s flavor profile.

3. Rinsing: After fermentation, the parchment is thoroughly rinsed in the tank using a wooden rake and a generous amount of water. This rinsing process is repeated four times to ensure cleanliness and quality.

4. Drying: The final step involves drying the washed parchment in a parabolic solar dryer for 14-18 days. This method ensures even drying, preserving the coffee’s unique characteristics and flavors.

Statistics

Now onto the top placers!

In first place with 18 points: NotChet!
In second place with 14 points: aussz and SubaBrew!
In third place with 13 points: Chachie!

Thanks to all who guessed! Be sure to guess if you join us for a mystery round.