We met José Posada at DDC Provenza. He told us, “I have a coffee farm and I want to improve the flavor, it’s 20 minutes from here.”
We loved it! A young, motivated coffee grower eager to try crazy processes to create a funky flavor. Lightly fermented, fruity with a juicy, interesting acidity.
With José we offer a tour to learn about the entire coffee process: from the cherry to the cup.
We also designed several processes for some friends in Germany (Kaffeewerkstatt Kucha, Mókuska). The idea is to reduce the amount of water contaminated in the process and generate unique flavors.
The traditional washed process can use up to 140 liters of water per kilo of coffee. The dry method of natural coffees uses up to 75% less.
The 5 days is a hydro-natural, which uses approximately 25% of the water of a washed coffee due to its submerged fermentation process.
