This lot has been processed as a "Co-ferment", a branch of 'Infused-style' processing in which fruits or natural fruit derivatives are added to the fermentation tank with the coffee cherries while they ferment. To start, the cherries are pulped and left to 'oxidise' for 12 hours in tanks. The beans are then placed in bioreactors (large stainless steel tanks), and then mixed with starter cultures, yeasts, ripe fruits, and high sugar content fruit juices. The bioreactors are then sealed and flushed with Nitrogen, creating an oxygen-free environment.
What is an "Infused" Coffee?
The term "Infused" refers to a specific style of processing in which flavour compounds are infused into the coffee beans while they ferment and/or dry. This can be done in several ways, and the flavour compounds can be both organic and/or synthetic. The purpose of the Infused-style process is to increase the intensity of a desired aroma, which will contribute to that flavour being prominent in the cup. During classic Infused-style processing, cherries are added to fermentation tanks to which synthetic aroma compounds are added. In the "Co-ferment" version, instead of synthetic compounds, real fruits and/or fruit derivates are added to the tanks for the beans to absorb. The "Aroma-infused" version usually refers to a system whereby cherries or pulped beans are laid in sealed drying rooms or boxes. As hot air is pumped into the it, synthetic aromatic compounds are also added, allowing the coffee to absorb them as they dry. If you see the term "Thermal Shock", this will likely be an infused coffee.
Download PourOver (V60) recipe here
