Banana Bread, Colombia/Yunnan, Santa Mónica/Lancang Region, Banana/Butter Co Ferment Castillo/Catimor

Tasting notes

In the roaster’s words

This coffee literally tastes like banana bread. The banana co-ferment falls away and blends beautifully with caramel curd to create a super sweet biscoff vibe with banana in the cup but not overpowering everything. An experimental blend of our best-seller, Caramel Curd and a banana co-ferment from Jairo Arcila. Cooked up out of a brainstorming session when discussing the crazy things we can do with caramel curd since it's flavour profile is unique. This blend is roasted light, but a touch more developed than most of our filter lots. Designed for guest spro, or a fun filter that's guaranteed to blow minds. However, we reckon this one is something special for flat whites. Tasting Notes: Banana, Caramel, Banana Bread, Brown Butter Producer: Jairo Arcila//Lancang Region Elevation: 1700/1700masl Process: Banana/Butter Co Ferment Variety: Castillo/Catimor Process Details: The banana co-ferment component is anaerobically fermented with fresh banana and wine yeast. The butter component is fermented anaerobically with butter and specific enzymes to boost aroma.

Notes

Experimental blend of Caramel Curd and a banana co-ferment; banana component is anaerobically fermented with fresh banana and wine yeast, butter component is anaerobically fermented with butter and enzymes.