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MAURICIO DUQUE
Adorable blueberry & nectarine notes wash over your taste buds from the off. Mauricio Duque is a firm believer in promoting terroir over extended fermentation, this delivers a classic washed Gesha sparkling acidity reminiscent of black currants with a complex velvety tea like body.   
 
BLUEBERRY NECTARINE BLACK CURRANT BERGAMOT BLACK TEA
 
RARE AND EXOTIC
Coffees that push the boundaries of flavour and innovation. Next level experimental processing, crazy new hybrid varieties and game changing botany. Nothing gets us more excited, these coffees will change your life.

MAURICIO DUQUE

21.00£السعر

  • THE BOTANY

    This micro lot is 100% Gesha.

    THE PROCESS

    • The coffee is picked only in its optimum ripeness. For this, he has a set of growers that work with him year-round. These growers are trained on picking and they have a fixed amount paid, regardless of how much or how little coffee they pick in a day's work. This implies pickers don't have pressure or a need to pick large amounts of coffee where unripe cherries would probably be present.

    • The coffee is hand sorted, where under and over ripes are set aside and processed separately.

    • The coffee is floated/washed to get rid of unwanted materials and poor-quality beans, and to have cleaner coffee for the rest of the process.

    • The cherries are moved to closed plastic tanks where a 48-hour cherry fermentation takes place. The tanks are filled with 70kg of cherries and have a special valves so excessive gas pressure can be released.

    • The coffee is moved to the pulping machine, where it is pulped with a very small amount of water in order to take care of the mucilage that is very important for the next phase.

    • The coffee is moved to the same fermentation tanks in mucilage state, for a 48-hour mucilage fermentation.

    • The coffee is washed only once with a good amount of water and moved to the drying station.

    • Drying: the coffee is dried in African beds inside a parabolic drier, where every "lot" is separated. This implies that the coffee out of every fermentation tank is dried separately from the one in the next tank, in order to have better control and decide whether certain "lots" should be mixed or not (from the same varietal). For this, every African bed is marked with a piece of tape and a lot number that will be carried until the end of the process.

    • The coffee is dried until target moisture is reached (10-10.5%)

    THE STATS

    Farm: Dulce Misterio 

    Lead Farmer: Mauricio Duque

    Country: Colombia

    Region: Neira, Caldas

    SCA: 87+

    Altitude: 1850 - 2040 masi

    Roast: Light

    Varieties: Gesha

    Process: Washed

    Fermentation: Classic 48 hours

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