For the first Season of the Triptych project, the coffee
was sourced by Harken Coffee in Vancouver, who havebeen purchasing from Hugo for two harvests now.
What we love about Hugo is his unreal dedication to
making his coffee better, and his willingness to experiment.
This lot underwent a meticulous five stage fermentation
process where the cherries were stored in plastic bags,
then depulped and stored in buckets without water,
allowing the coffee to develop sweetness. It was thenfully washed and given a two stage slow drying process.
The importer who sources this coffee has been working
with Hugo's family for years, and extended to them an
interest free loan to purchase processing equipment. This
means Hugo and his Brother-in-law can process their own
cherries rather than send them off to a mill, which resultsin a larger profit for them.
The end result is fruit-like sweetness that is reminiscent
of anaerobic fermentation, but much cleaner and brighter.
This coffee makes us think of stewed plums, grapes,baked apples and strawberries.
This coffee is versatile enough to be a light and juicy
espresso or brewed as a filter coffee. We hope you loveit as much as we do.