Small Business Saturday Limited Release - Experimental Lychee & Bourbon IPA Combo + Brew Guides, Tote Bag, & Stickers!
This is a very special release that combines two of our most sought after coffees plus our Jazzy Cup Toe Bag, stickers, and brew guides!
You will receive:
- One 12 ounce bag of Experimental Lychee
- One 12 ounce bag of Experimental Bourbon IPA
- One Tote Bag
- Brew Guides
- Stickers
- Our gratitude for support a small local business!
Coffee Alchemist Edwin Noreña is back with two very unique coffees. The Lychee Experimental process adds Glaxay hops during the fermentation to yield a unique Lychee fruit flavor profile. The Bourbon IPA is fermented with hops and malt to create a coffee that has an unmistakable hoppy character.
Lychee Tasting Notes
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Flavors: Lychee, Grape Juice, Tropical Fruits
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Body: Medium
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Acidity: High
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Process: Experimental
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Variety: Caturra
Bourbon IPA Tasting Notes
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Flavors: Fresh Herb, Citrus, Tropical Fruit
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Body: Medium
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Acidity: High
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Process: Experimental
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Variety: Yellow Bourbon
This is an extremely limited release for our e-mail subscribers and will sell out quickly. Get it while you can!
Lychee Experimental Process Specialty Coffee Beans
This amazing coffee is held in low-oxygen tanks for 72 hours then the “mosto" (coffee cherry juice runoff) is collected and “Galaxy” Hops are added and left to activate for 24 hours. It is reincorporated to the coffee in parchment. (Galaxy hops is where the perceived “lychee” flavor comes from). The Coffee spends 228 more hours of fermentation in low oxygen tanks, with the liquid being recirculated every 48 hours. Sun Dried for another 15 days.
IPA Experimental Process Specialty Coffee Beans
Edwin Norena's Bourbon IPA is a two stage anaerobic precess coffee. After a 120-hour anaerobic fermentation in cherry, the coffee is depulped and then fermented for another 96 hours with hops and malt to create a coffee that has an unmistakable hoppy character.
Single-Origin Coffee Beans Roasting Notes
Roasted to a light to medium level with and emphasis on stretching the mallard phase to enhance sweetness. Our goal with this coffee was to create an approachable entryway to more acidic coffees. The longer middle phase of roasting will help round out the acidity by balancing it with jam like sweetness.
