The Naughty Dog Unicorn 200g
The Naughty Dog Unicorn 200g

The Naughty Dog Unicorn 200g

Out-of-Stock
€13.90
Tax included

Anew unicorn blend with medium acidity in a combination of Ethiopia and Colombia.

Apricot Milkshake - Skittles - Pralines

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Recommended preparation
Filter
Coffee processing
Washed
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
Roasting date
 

Mix coffee: colombia Diego Bermudez, Ethiopia Aricha

Processing.

Altitude: MIX

Recommended preparation: Filter

Ethiopia Aricha

Wash: Aricha
Processing: Washed
Variety: Heirloom
Altitude: 1850-1880 m above sea level
Region: Aricha, Yirgacheffe

During this method, the coffee cherries are immersed in tanks of water to separate those that remain on the surface, indicating their immaturity or damage. The husks are then mechanically removed from the beans in a peeler, which then undergoes a several-hour water bath during which fermentation takes place. Once fermentation is complete, the grains are dried in the sun until they reach the desired moisture level. This processing method gives the coffee the lightness, clean taste and fresh acidity that characterises this blend.

Colombia Diego Bermudez

Farm: Diego Bermudez
Variety: Castillo
Altitude: 1700 - 1950 m above sea level
Processing: washed fermentation
Cupping score: 88.25 b

Diego works on the family farm in Cauca. Together with his family, they strive to reach a level in their roasting. They built their own lab on the farm to understand cupping and roasting, and then were able to start creating their own fermentation protocols to experiment with. Since 2015, they have achieved many notable successes and awards. Diego has become an experienced taster and has achieved the CQI Level 2 qualification for coffee processing.

Y-05-Process
The process of this profile starts with the harvesting of the coffee cherries, at the right level of ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks where fermentation takes place for 72 hours of immersion in water. The coffee is then peeled and stripped of all mucilage; the mucilage and pulp are taken to the pilot plant, where the specific micro-organisms of the process are produced and a culture medium containing the precursors of the aromas and flavours of fermentation is created. This culture is fermented for 36 hours to fix the precursors to the coffee beans by means of pressure. A heat shock is then applied. The coffee is then dried in a dehumidifier, preserving the delicate tones and avoiding over-oxidation of the beans and over-fermentation.

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