Cold Washed Process Experiment - SL28
We are thrilled to introduce two unique coffees from Volcán Azul - our partner farm in Costa Rica. This box set allows you to taste and learn about an innovative processing method called 'Cold Washed Process', which is developed to preserve and intensify inherent aroma compounds.
You will find two versions of the variety SL28, a 1930's Bourbon breeding selection from Scott Agricultural Laboratories in Kenya, grown at 1700masl under identical conditions Volcán Azul - the only difference being the processing method. A classic washed version of the SL28, and a Cold Washed version where we subjected the drying seeds to temperatures below 10 degree celsius under dry conditions. This prohibits both germination and fermentation, preserving and intensifying inherent aroma compounds, heightening the perceived sweetness while giving the coffee intensity and complexity.
What’s in the box
150g - Washed SL28, Costa Rica
150g - Cold Washed SL28, Costa Rica
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on Sep 27th and ship following business day
- DHL Express within 1-3 days from Denmark for most countries
Washed SL28, Costa Rica
Presenting a delightful and classic expression of the SL28 variety from Volcán Azul in Costa Rica, this coffee showcases the robustness and fruit-forwardness that is so characteristic of this variety, with pleasant aromas of raspberry and nectarine, and a refined balance between floral bitterness and fruity sweetness.
Cold Washed SL28, Costa Rica
In this improved cold washed lot from Volcán Azul in Costa Rica, the SL28 variety is showcasing all its sophisticated floral and fruity characteristics, with distinctive aromas of jasmine flower, blackcurrant and redcurrant accompanied by a wild complexity and a coating texture as a result of an innovative processing approach and general plant nurturing.
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.Composition: Magnesium Chloride, Sodium Chloride, Calcium Chloride, Potassium Bicarbonate, Sodium Bicarbonate
Cold Washed Process Experiment
In this experiment, we performed an on-farm trial at our partner’s farm Volcan Azul, where we applied our signature “cold washed” processing method in a non-lab setting.
This unique processing technique, featured in all our releases, is designed to intensify variety unique aromas by 9-16% while preserving 90% of these variety unique aromas, compared to 84±3.6 for the average washed coffee and 67±4.1 for the average naturally processing coffee.
This method also provides constant conditions across varieties and vintages making it optimal to examine agricultural effects on coffee quality.
Volcán Azul.
Volcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Central Valley at altitudes ranging from 1400-1900 masl., complemented by a state-of-the-art mill. Alejo and his team are dedicated to maintaining and improving coffee quality, honouring their family’s long legacy of outstanding coffee for several generations.
Their willingness to innovate and develop has been essential to our collaborative efforts, which has seen us initiate a lot of experimentation on their farm for the coming years, which we are excited to share with all of you.
POMA Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Sjælland, 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.
Technical Data
Producer: Alejo Castro Kahle
Origin: Volcán Azul, Costa Rica
Altitude: 1700masl
Varietal: SL28
Process: Washed & Cold Washed
Harvest: Jan 2024 - Feb 2024
PREPARE BREWING WATER
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their taste fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised or distilled water
Then give it a good shake to dissolve any remaining crystallized solids.
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 GUIDE
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive within 3 weeks after roast date.
Our recipe is using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is four 50g circle pour every 40 seconds. Total brew time is approximately 3 minutes.
0:00 50g circle pour
0:40 50g circle pour
1:20 50g circle pour
2:00 50g circle pour
Please enjoy!!
