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don alexis thermic natural

don alexis thermic natural

£18.75 GBP
£18.75 GBP
Sale Sold out
Taxes included.
Grind size
Weight

FAR FROM ORDINARY…

This coffee was skillfully utilised by Matteo Pavoni during the 2024 National Italian Barista Competitions, securing an impressive 2nd place.

Notes of black plum, strawberry, mango, red grapes, honey and cacao aftertaste, yoghurt-like acidity, dense body, excellent balance, clean cup, complex.

 

farm: los campos 

variety: catuai

alt: 1750 masl

process: thermic aerobic natural

region: los sanros

cup profile: plum - blackberry - cacao

  • FERMENTATION PROCESS

    1. Fruit picking.

    2. The whole cherries are rolled in a black plastic to ferment inside the greenhouse or solar dryer. Particular microbes resist the temperature of 40-45C fermenting each batch at a constant temperature.The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. 

    3. Sun dried for approximately 30 days.

    4. Stored in parchment until preparation for export.

    This inventive process gives the coffee an exceptionally funky, sweet and fruity flavor as well as a round and balanced cup.

**IMPORTANT SHIPPING INFO**

PLEASE SELECT FEOM TRACKED 24 or TRACKED 48 SHIPPING.

Temperature

For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.

Ratios / dose / bloom

Pour over:

Larger doses, smaller water ratios. 

Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.

Espresso:

For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.

Rest periods

Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle. 

Freezing

Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops. 

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our process

we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.

all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.

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