Costa Rica La Ortiga // Bailies Select Microlot WBrC
Roasted for filter: Best enjoyed as a pour over, without milk, to allow the subtleties of the light roast to emerge.
Unlike any other coffee we've ever roasted, Part 2.
This experimental lot landed in through the roastery doors via the same anaerobic fermentation process our El Diamante received.
Used in this year's World Brewers Cup by head roaster Stephen Houston we're bringing a one-off, extremely limited edition roast to the table.
Esteban and his team at Café de Altura have produced a complex, intriguing end cup with tasting notes of Cinnamon, Caramelised Pineapple & Pear We're roasting it once and once only! 10 bags available, total. Releasing 8.30am 27th of May.
Anaerobic Fermentation / Bailies Select
Caffeine Magazines "Seasonal Coffee" winner
This prized lot was grown in the Tarrazú region by quality-led agronomist Maria Brenes Brenes. From a unique, small community called “La Ortiga”.
Esteban Villa Lobos, owner & mill manager at Cafe De Altura is known for pioneering anaerobic fermentation in Costa Rica with many others aiming to follow suit.
With a strict, time, labour and innovative approach to the anaerobic fermentation, he has managed to produce a cup with optimal sweetness, complexity, and intrigue.
Its distinctive spiced flavour profile is almost directly related to the anaerobic fermentation method.
The coffee cherries are taken directly after pulping and put into fermentation tanks in the absence of oxygen (Anaerobic). The beans are then mixed with 13 different types of mucilage and placed in large vats to be hermetically sealed for approximately 30 hours.
Closely monitoring pH levels, brix degree (sugar content) and tasting on a coffee-by-coffee basis. This particular lot was fermented for approximately 30 hours.
Process (Bespoke to our lot)
- Coffee cherries are carefully transported to the mill following a washing phase to get rid of dirt and “Floaters or lighter beans”.
- Washed coffee is inserted into a custom-built horizontal fermentation tank.
- Mucilage is selected (13 different mucilages from other coffees) are added to the coffee in the fermentation tank. This new tank was specially designed to add movement to the fermentation process and evaluate the result and evolution in terms of quality. Built with temperature and pressure meters.
- The lid is closed and fermentation begins. This coffee was checked 3 different times during the whole process evaluating temperature, pH levels, time, pressure and tasting small samples of the mucilage in order to achieve the optimal fermentation. La Ortiga was fermented for approximately 30 hours.
- Once the process is finished the coffee is transported to greenhouses where the excess of mucilage is drained. Thereafter, the cherries are spread onto the patio to dry off the stickiness and mucilage on the bean’s surface.
- La Ortiga was then laid on African Beds where final drying was achieved after 30 days. Moving the cherries every 2 hours to have a homogenous bean in terms of moisture and wáter activity.
Costa Rica La Ortiga WBrC
Process: Anaerobic Natural
Altitude: 1800 masl