Las Flores Sidra Thermal Shock

Las Flores never ceases to expand our pallets, and our understanding of how coffee processing can be pushed and manipulated to create specific cup profiles. Last season we sourced an anaerobic natural sidra that shocked us with its intensity and clarity of fruit flavor. When brewed under the meticulous care of Nond at Amberson coffee in Indianapolis; it won first place at US Brewer’s Cup Qualifiers 23’. 

This season we’ve sourced yet another Sidra from Las Flores. This go around we selected the washed variation. Though this is no garden variety washed. After harvest this coffee underwent a 48 hour anaerobic fermentation, then it was depulped and anaerobically fermented a second time for 80 hours. After this second fermentation, the coffee was washed with 104F degree water to remove the remaining mucilage. From here the coffee is dried mechanically to achieve a specific and stable moisture content. This is one of the most involved and intense processing methods ever employed in a coffee we’ve offered, and the resulting cup is as bizarre as it is exciting. 

The aroma is candy sweet. Both funky and floral, like overripe passion fruit. The final cup is overwhelmingly dominated by fresh and artificial fruit. These intense flavors are backed up by a canned fruit syrup sweetness and body, giving a richness that rounds out the cup.

This one’s for the heads