Sweet as chewy candy, that's Colombia SWEET SOAKER from British roaster DARK ARTS. This coffee will transport you back to your childhood with its sweet taste. The flavor of this coffee is reminiscent of traditional British Jelly Babies, gelatin candies coated in powdered sugar. Yellow Papaya coffee beans naturally tend to have a sweet taste, and this sweetness is further enhanced by a combination of anaerobic fermentation and traditional sun drying. The result is a full-bodied coffee with a distinctive sweetness. It's clear that this coffee will delight lovers of all things sweet.
The beans were grown and processed in the Huila region of Colombia on the innovative El Diviso coffee farm. Founders Nestor and Adrian Lasso routinely use anaerobic fermentation processes and controlled natural methods. They work closely with the Colombian coffee school SENA, which provides them with further training and access to innovation. This collaboration enables young farmers (such as Nestor) to gain experience. El Diviso's efforts have been recognized at European barista competitions. They were successful with their naturally processed Yellow Papaya coffee.
The combination of anaerobic fermentation and the natural method is a modern way of processing coffee, combining traditional sun drying of coffee cherries with controlled fermentation without air access. First, the whole ripe cherries are sealed in containers where fermentation takes place in an anaerobic environment. This process takes 24 hours, during which microorganisms naturally change the chemical composition of the cherries, significantly influencing the taste of the final coffee. After fermentation, the cherries are removed and dried whole (including the skin and pulp) in the sun, as in the classic natural processing method.
- Altitude: 1750 m above sea level.
- Producers: El Diviso farm, Nestor and Adrian Lasso