Description
Coffee Flavour : White grape, orange, red apple
We offer coffee roasted in different forms that suits your favourite way of making coffee : If you would like your beans ground please order and add a note in checkout stating which form from the following
Delivery Times : To ensure all coffee is as fresh as you possible can get we do not stock ourselves, Ozone is based on the same estate as ourselves, if you order we will order and pick up, this may delay shipping your order by a day depending on when you order
Beans - Roasted and ready to be freshly ground by you, for those that like to take their time
French Press - Cafetiere - Fill and sit down ready when you are
Medium Filter - For the coffee machine enthusiasts who just need coffee always ready to go
Espresso - Roasted and ground for those that want or need a good punch of coffee
Coarse Filter - Jug The classic coffee drinker who like to brew up on the stove
Fine Filter - The finest grind possible
Coffee Information
Super clean and crisp, there's white grape and orange up front, a white sugar sweetness behind it all and red apple on the aftertaste for a refreshing and lively cup.
The coffee for this lot came from a mix of Sol De La Mañana producers from the Uchamachi colonia. The largest contributor was Brenda Palli, a 29 year old producer who's been working in Sol De La Mañana since 2021. Her farm, La Hermosa, is located at 1,580 metres above sea level in the colony of Villa Rosario.
So how was this coffee processed, you ask? This is a traditional Bolivian fully Washed coffee. Once the fresh cherry is delivered to the wet mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds. The dry coffee goes into a closed tank to ferment, breaking down any remaining pulp for removal. This Anaerobic fermentation is the "traditional" method of producing coffees where oxygen is limited during fermentation - that is, creating a sealed environment (in a plastic bag or fermenting vessel) allowing the yeast and other microorganisms present to consume all available oxygen (which they will do first) before switching to Anaerobic Fermentation. Once this step is complete, the coffee goes to be thoroughly rinsed clean and taken to the beds to dry.
To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the SDLM program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour-intensive and yields smaller amounts each pass, but ensures great quality. The downside is that for each delivery of cherries from the SLDM producers in the area, the lots are often too tiny to process separately and so instead, deliveries from all the producers are combined and processed together.
This year we have been lucky to source two very exciting lots from Brenda Palli – one dry fermented Washed, one Anoxic Washed. They’re going live at the same time and we highly recommend you try them side by side to see the difference these processing methods bring to otherwise identical coffees. Truly delicious and fascinating stuff!
