Yenni Esperanza, Colombia, Cata's Profile New Arrivals!, Espresso Recommendation, Filter Recommendations, 1kg Bags
|Types||Special AF Glass Jar, Wholebean|
You asked, we listened! Please welcome to the wholesale platform, the one and only Yenni Esperanza- now available in 1kg bags exclusively for you lovely lot!
We always knew that Yenni would be back with us as soon as we could get our hands on her electrifying experimental coffees, but what we didn’t anticipate was not being able to pick just one option! We were so excited by what we tasted when cupping, that we opted to buy two thermal shock processed coffees- one of which uses a profile exclusively created for the wonderful Cata Export- and both of which will leave you loving life and savouring every last sip.
In addition to owning and running the famed Finca El Paraiso with her brother, Diego Samuel, Yenni also manages the entire production within her all-female team and works with neighbouring female producers.
Finca El Paraiso has garnered such a strong reputation in the specialty scene thanks to the extraordinary coffees and experimental fermentation techniques produced there, and both the coffees we’ve sourced from Yenni this year are the absolute embodiment of this well-justified reputation.
It is clear that a huge contributor to Finca Paraiso’s great success is Yenni’s research, interest and dedication to experimental process, and we are so excited to once again share with you all the literal fruits of her labour.
Cata’s profile is one that has to be tasted to believed, such a sweet and incredibly interesting coffee- this nostalgic brew will immediately send you back in time to those Saturday mornings eating cereal and watching cartoons- it’s all French toast and sweet sweet cinnamon buns, nicely balanced by some subtle blueberry and lemon acidity. We just know you’re gonna love it!
Collection of 90% ripe cherries, 10% of pintonas cherries (semi-ripe).
Float and wash the cherry with ozonated water to reduce the microbial load.
Oxidation of the cherry for 24 hours, to extract chlorogenic acids.
Fermentation phase in mucilage (anaerobic) for 48 hours at 20°C, adding yeasts (1g/kg of coffee).
To transfer and fix the secondary aromas developed in the different fermentation of the culture medium, the washed/thermal shock method is used.
Controlled drying for 34 hours, with recirculation of air at 35°C and relative humidity of 25% until a moisture content between 10%-11% is reached. So that the humidity in the grain can stabilise enough to allow the yeasts naturally present to act, the drying was suspended between hour 16 and hour 24 (a total of 8 hours), with an average humidity of 20% to 18% at hour 16.
Packed in Grainpro bags and stabilised for a further 3 days.
PRODUCER / YENNI ESPERANZA
REGION / COLOMBIA, CAUCA
PROCESS/ WASHED/THERMAL SHOCK/CATA’S PROFILE
ROAST PROFILE / ESPRESSO + FILTER
TASTES LIKE/ HEADY / CINNAMON BUN / FRENCH TOAST / BLUEBERRY / IF CINNAMON IS WRONG, I DON'T WANT TO BE RIGHT!