Colombia - Franky Hoyos Advanced Washed Pacamara

Tasting notes

In the roaster’s words

It's no secret there has been some controversy about the undisclosed use of flavourings in ultra-high intervention coffee, and it's something we've been grappling with as a roastery. The recent "What's in my Coffee Report" from the SCA put things into sharp perspective for us, alongside upcoming advances in testing that should hopefully start to become available for roasters, green importers and exporters. We've never wanted to make any unfounded accusations, believing that we should always be on the side of the farmers. This whole topic is thorny, and we've written a post that sets out our position on this in detail. However, with the SCA report, we went hunting for a producer who is open about "how the sausage is made" - disclosing the use of flavourings during post-harvest processing, which we're transparently disclosing. This entire release set is to act as a pathfinder and model exercise and a demonstration of how we want to handle these coffees moving forward, and to prove that disclosure can be handled well for other supply chain actors. We're treating this much the same as an "adjunct beer" - much like there is blueberry donut stouts, or peach infused lagers, this is a category of artisanal product that the beer industry has embraced and has its place, and it's about time we had the same conversation in coffee. Flavourings in the tank do not fix bad green or bad fermentation, and we think Franky Hoyos has demonstrated both bravery - in being forthright about the use of flavouring extracts in the fermentation - as well as a mastery of heavy processing and careful additions to produce tasty products. This is a peak modern Colombian coffee in style, and we hope you can help us demonstrate that there is market demand for transparency. Brew Guide: Best Brewed with: Filter and Espresso Lightest Roaster Influence: We've found many of these modern Colombian styles to often come with very rapid drying. Not great for green coffee longevity, the heavy processing and faster drying also leave the coffee a little higher moisture than would be ideal - to compensate, we're using a lot more heat in the roast, but as per our usual approach to these coffees, also massively shortening the end development phase and using a lower end temperature to preserve peak aromatics and minimise funk. Best Rested: 4+ Weeks Filter: 62g/L, 92°C when fresh; 90°C when rested Espresso: 18g/50g/18-22s We're tasting: Intense fruity aromatics - we find passionfruit, grape and hoppy terpen

Notes

Roaster transparently discloses use of flavouring extracts during post-harvest fermentation; best rested 4+ weeks.