”The multi-generational PERÉZ family farm located in the Huila region focuses on small-batch experimental coffees. These extremely expressive extended fermentation beans are no exception.”
Crooked Nose & Coffee Stories roastery from Lithuania delivers one of the most exquisite and interesting beans again. The naming of their coffee is interesting too. The first part cones from the country of origin while the second part shows the farm. The back of the bag has this stylized coffee bean which is cool!
This was the coffee that caught my attemtion immediately, when I saw these coffees on the shelves of the Specialty Place 23. I have tried fermented coffees, but they were a lot more “mild” compared to this one. 24 or 48 hours fermentation seem minimal compared to this coffee’s 200 hours. This intense process should have let to flavors like Cherry wine, Mango and Vanilla. Admirations to the PERÉZ family for this bold experiment!
Beans are Medium-Light roast. I have enjoyed lighter ones quite oftenly, but they are not that darker, so I expect a good, light flavor with a lot of fruitiness inside. The beans are also quite big and noce looking. I like when the beans are big and even.
And yes… the aroma that came out of the bag, when I opened it was already sour and special. The first signal that I received was to brew it on V60 filter, although Misho told me that it goes well on espresso too, when he sold this to me.
20 grams dose… I set the grinder size to a little bit finer, because the fermented coffees tend to require this, at least according to my personal experience with such coffee. Finer grind size will also add a bit more sweetness in the cup, because the extraction should be better.
It is interesting, that the little princess likes a lot the sound of the grinder. When she does something she immediately stops and her attention comes entirely to the process of grinding. Maybe she will bevome a barista and would run ger own coffee one day! Who knows…
Coffee is in the Hario V60 now and I wait for the water to cool down a little bit. Although I brew medium roasts with temperatures around 88 degrees centigrade, I chose to brew this with 90-91 degrees, again for better extraction purposes.
When the hor water meets the ground coffee ot immediately starts to become interesting. The first aroma that came to me was… Pickles! Real sour pickles aroma! Whaat? 😂
If this is what 200 hours of fermentation lead to, then NO… But let’s wait a little bit more. This initial impression might be deceiving!
The coffee is brewed and even the jug and the cups look surprised by the flavor of the coffee…
So… after trying this, the real flavor is a lot more different. I think the pickles’ flavor may be the the one that first leaves the coffee and then only pleasure remains. It is crazy sour. If you tried the Skittles Crazy Sour flavors it is similar.
There is also this Wine character coming from the prolonged fermentation. This blends with the fruitines and the tropical vibes of mango and pineapple quite well. The finish is very sour, almost lemon like. It is as if someone added a bit of fresh squeezed lemon juice in my cup. Definitely the most interesting and expressive coffees that I have ever tried. And well, I tried it on espresso too!
A much more concentrated flavor and still very complex and flavorful. The zapping sourness blends well with the coffee sweetness and yet, the first one prevails. Definitely not everyday coffee, but one of the most interesting flavors.
Wish you a nice Sunday!
Bye and see you soon!