Saturday morning… it’s been a while since I posted my traditional weekly post on Saturday, because last weeks were very intensive, traveling here and there. Well, today we are gonna travel again, but it is in the late afternoon so I have a bit of free time.
The first dose of coffee came very early in the morning, because the kids decided that sleeping later than 7 AM would not be suitable for a Saturday. But when it is time to wake up for kindergarden at 7:15 on weekdays then waking up is so difficult… 🤷🏻
Distributing and tamping well…
This forced me to make an espresso for me and one for my wife while she was making some pancakes for breakfast. The little pancake monsters were very impatient for today’s breakfast and I understand them quite well. The pancakes were so delicious!
But this coffee from Honduras is not the topic of today’s post… When I finished my breakfast, it was time for something a bit more special. It was time for some fermented coffee… AGAIN! I think it is at least once in the month when I buy beans which undergone at least a little bit of fermentation.
Sneak peak in the paper bag!
Cherries are picked by farmers in the Mbohang Village, then sent for processing in Ruteng. They then get sorted for quality and a starter culture is added (in this case is fermented palm juice created by a combination of local natural yeast, fungi and microbes) before the cherries are placed inside tanks for anaerobic fermentation for around 240 to 360 hours. The ambient temperature will be between 15 - 22 degrees in this period.
The coffee was not only naturally fermented… A bit of palm juice yeast was added to boost the process and impact the flavor even more.
Every different yeast, or fungi will leave its own chatacter in the coffee and it is definitely the first time when I try a coffee with palm juice yeast… and these 240 to 360 hours of fermentation time are a huge amount of time, in means of fermentation.
You can see the little wooden clip that comes with this roastery for two purposes. First, it holds the additional information label, and secondly it is used to keep the bag closed after you open the coffee.
But now, let’s brew these funky beans. I decided that an AeroPress would he perfect for brewing, because my wife didn’t want more coffee. It would be only for me so I picked the easier brewer for single doses.
13 grams of whole beans, please!
This coffee has relatively bigger beans which grind very easy. There are some coffee varieties that produce hard beans, which are a bit of a struggle to grind by hand. So without much effort, coffee was ground and placed in the AeroPress.
Two minutes is all the time that is required to brew coffee with the AeroPress. This time there wasnt a pickle aroma… Yes, pickles? You remember the last fermented coffee that I tried had a definite pickle aroma when brewing. This one, although fermented again missed this characteristic. Maybe the cooler fermentation temperature prevented the developing of such aromas.
Time to press and sip!
I like a lot the appearance of this coffee. The light color just makes me very impatient to experience the liquid.
Taste wise, I liked the character of the previous Colombian fermented coffee more. This also has the distinctive acidity, which is very pleasant and the liqueur fermented vibe is in the aftertaste. Cherry vibes? There are definitely some souris red fruit flavor inside, though I cannot take a clear decision if it is Cherry one.
But hey… I don’t say that this coffee is not good. Oppositely, it is fantastic one, but I definitely liked the more funky flavor of the Colombian coffee more.
Now… time to move towards the daily tasks… The list is quite long. 😁
See you soon and have a great weekend. Be happy and enjoy your flavorful cup of coffee!
Bye!
Every time I see your publications about fermented coffee it makes me curious and increases my desire to try it, here I have searched in commercial stores and I have not found it, I will continue my search. Greetings
Wow, the commercial stores would never introduce such coffee IMO. You better try to search google for specialty coffee roaster around you. They can be able to deliver the precious goods!
Oh, you gave me a great idea, I'll do my search to see what I find, thanks for the information, greetings
It actually seems like most of the time fermented coffee actually taste so nice
It is definitely different and interesting. You can find tastes that you won’t find in any other coffee!
I am always curious as to how people brew coffee, whereas we only take the one already processed and in sachets here. I would love to try it too but I doubt the ingredients would be available here in Nigeria.
I haven't tried fermented coffee yet, but I find the mix of flavors you describe appealing. Good luck with all your tasks for the day 😉.
As time goes on, fermented coffee will gradually become the standard of coffee
Maybe it will be a more widely available coffee. The same as heavily hopped craft beers are exquisite and tasty, but not found in regular supermarkets! I don’t mind if it remains just a small branch of the coffee industry.