3rd Process | 50g / 1.8oz
The final process is the most innovative, and reveals the wildest interpretation yet of the Aramosa. Daterra are becoming renowned for their Semi-Carbonic Maceration process, which provides a complex and nuanced final cup character. The cherries are placed in tall stainless steel tanks, equipped with an airlock at the top, allowing oxygen to leave the tank, but not to return. The weight of the upper cherries crushes the lower cherries in the tank, releasing sugary mucilage and kickstarting fermentation. This fermentation releases CO2, which due to its high density, slowly pushes all of the oxygen out of the top of the tank, resulting eventually in an anaerobic environment for fermentation. This process creates a complex and distinct character through several means. The anaerobic environment favours a very different set of yeast and bacteria to a traditional fermentation, resulting in a distinct body and sweetness, with a similar juicy character to that of a Beaujolais wine. There is also complexity in acidity created due to the difference in fermentation degree of the macerated bottom layer of cherries, compared to the nearly intact upper layers of cherries. Here we are finding that the carbonic maceration adds new layers of complexity to the Aramosa, with the acidity having both clean citric and softer fruit components like melon and plum, with the heavy sweetness and mouthfeel giving a honey feel, almost mead-like.
At La Cabra, we often find that tasting experiments like this is just not possible for coffee enthusiasts, an experience reserved for coffee buyers at origin. Therefore, it is exciting that boundary-pushing producers like Daterra are willing to create and export small lots of coffees like these for us to share with the people that most appreciate them. We hope you enjoy Daterra’s interpretation of this rare and exciting varietal.