Mexico Veracruz RA Extended Fermentation w/ Starter Culture - Huatusco *TOP LOT*

THE REGION

The mountainous region of Veracruz, Mexico is one of the large coffee producing areas in Mexico. In the volcanic soil and high-altitude regions of Huatusco and Xalapa we typically find altitudes of 1000 – 1500 MASL. The region is known to be a spring season all year long, which makes it perfect for growing coffee. What is perfect for growing isn't always perfect for processing. The constant rainfall makes sun drying impossible. Most of the coffee produced In this region is using washed process and mechanical drying. Given the excellent terroir, high altitude farms, consistent cherry processing & mechanical drying at controlled conditions, it was an ideal combination for experimentation with innovative processing conditions. Olam Innovation Team embarked on an experiment to test the effect of extended fermentation using indigenous micro-organisms as well as the effect of extended fermentation using a starter culture.

THE PROCESS

This strictly high grown spot coffee from Huatusco has been put through an experimental extended fermentation process. 

This lot was processed by experimental conditions using extended fermentation and extended fermentation using specific starter cultures in submerged conditions. A control fermentation was run alongside using the traditional washed method with 12-15 hours in dry conditions. The lot is then washed and dried using mechanical dryers and then hulled using standard methods.

After resting for 60 days the coffees were cupped blind by 14Q graders within Olam. With the same coffees we ran aroma fingerprinting of volatile organic compounds using chromatographic techniques. The scientific techniques used allow us to confirm the cup descriptions with the level of the aroma volatiles that are present in each of the coffees.