Transcend Coffee & Roastery
This wild coffee is a Villa Sarchi from Sumava de Lourdes, which we’ve been buying for years, and it was de-pulped and sent to raised beds to dry for 16 days, which you’ve tasted before. What makes it wild is what happened after harvest and before drying: First, the freshly harvested cherries were gathered into the washing station’s cherry hopper and left overnight. This started the breakdown of the fruit surrounding the seeds, which made it a little more liquid; Second, once the coffee was de-pulped, all of the mucilage and the seeds were sent into plastic tanks which were then sealed. The tanks were located in a shady spot next to the bodega where the temperatures remained below 20 degrees Celsius. For 72 hours the coffee and its pulp fermented in these tanks before being sent to the patios for drying.
Why the sealed tank? The simple answer is to influence which microbes were involved in the breakdown of the coffee fruit. By sealing the tank (minus a one-way valve for oxygen to escape), Francisco Jose was able to create an environment that lactic acid bacteria (LAB) love. These LAB feed on other types of acid, namely citric and malic, and create lactic acid as a byproduct of their respiration. This lactic acid has a different flavour profile, and the increased contact time with this broken-down fruit brings that flavour profile into the seed, which in this case tastes like cherry cola, cream, and honey. Because of this influence of lactic acid on the flavour profile of the coffee, Francisco and Francisco Jose have taken to calling this process lactico galactico.
Director of Coffee
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GREEN, UNROASTED COFFEE. YOU WILL NEED TO ROAST THIS COFFEE YOURSELF.
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