Wilder Lasso Pink Bourbon Lactic Process

Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee. 

 

A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.

 

A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water. 

 

Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.

 

Feel free to get in touch for some help! 

For some coffee producers experimenting with processing methods are a useful way to elevate coffee flavour and quality. At the same time, more people are becoming  increasingly aware of advanced processing techniques, and in turn are being exposed to new ways of experiencing coffee.

One of these new methods is lactic fermentation: a process used to produce this coffee. Classified as anaerobic fermentation, the process involves creating an ideal environment for the growth of lactobacillus cultures. This usually results in a creamier mouthfeel, as well as mroe complex flavours. 

This coffee was exposed to a dry aerobic fermentation of 24 hours andthen placed inside Grainpro bags for 90 hours at a temperature below22ºC. In this environment, the bacteria feed on carbohydrates andsugars in the mucilage which leads to a higher concentration of lactic acid.

Finally, the coffee was pulped, gently washed, and placed onraised beds until ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon which is a varietal currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila..