Potassium Experiment on H1
We are excited to share the latest results from our newest experiment, where we are exploring the impact potassium supply has on coffee quality. This study focuses on how targeted potassium fertigation during the seed development stage can influence the physical and sensory attributes of coffee.
Nutrient management is a critical factor in achieving high productivity and quality in coffee cultivation. Potassium (K) is especially important when talking about coffee quality. It regulates key physiological processes that directly affect fruit development, seed filling, and seed quality.
Inside the box, you will find two versions of the variety Centroamericano (H1), a hybrid between the rust resistant T5296 and Rume Sudan, grown at our Research Station at a simulated altitude of 1800masl under identical conditions - the only difference being the potassium supply during the seed development and filling period through fertigation. By applying easily available, water-soluble potassium during this stage, as a supplement to the plant’s natural uptake, we provided the trees with the most optimal conditions for seed development and quality formation. The result is a coffee with a higher density, greater sweetness and more complexity.
What’s in the box:
150g - Cold Washed Centroamericano, DK
150g - Cold Washed Fertigated Centroamericano, DK
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on September 30th and ship the following day
- DHL Express within 1-3 days from Denmark
Cold Washed Centroamericano H1
A balanced representation of the H1 variety showcasing the mellow sweetness that is characteristic of this variety. You will find aromas of apricot, light caramel and cane sugar that mingle perfectly to create a balanced and clean cup and an extremely sweet and pleasant aftertaste like toffee.
Cold Washed Fertigated Centroamericano H1
This potassium treated lot offers a modern expression of the H1 variety with increased sweetness, complexity and intensity as a result of the treatment. In the cup you will find aromas of elderflower, cascara, and autumn honey, creating a beautiful complexity. The delicate balance between fruity and floral sweetness makes this coffee truly unique.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
Potassium Experiment on H1
This study focuses on how targeted potassium fertigation during the seed development stage can influence the physical and sensory attributes of coffee.
Nutrient management is a critical factor in achieving high productivity and quality in coffee cultivation. Potassium (K) is especially important when talking about coffee quality. It regulates key physiological processes that directly affect fruit development, seed filling, and seed quality.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Fyn, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 8°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Rasmus Madsen
Origin: Poma Research Station, Denmark
Altitude: 1800 masl
Varietal: Centroamericano H1
Process: Cold Washed
Drying: 6 weeks slow drying in the climate chambers at low temperature
Harvest: Dec 2024
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
