This strictly high-grown spot coffee from Huatusco has been put through an experimental extended fermentation process w/ starter culture. This lot was processed by experimental conditions with extended fermentation using specific starter cultures in submerged conditions. A control fermentation was run alongside using the traditional washed method with 12-15 hours in dry conditions. The lot is then washed and dried using mechanical dryers and then hulled using standard methods.
Stuff for Roast Nerds:
We took the profile for dark drip and left the gas a little higher going through first crack. We take this coffee darker than the dark drip profile but with less development. We didn't want this coffee to lose too much of what makes it unique but we also wanted to ensure we offered what we would expect in a shot of dark espresso.