Fester Blend

Fester Blend

Countries: Colombia,Nicaragua & Ethiopia 

Varieties: Castillo, Catuaí, Caturra, Catimor & Heirloom

Process: Natural,Honey, Washed  & Co Fermented 48hr Anaerobic infused with Watermelon

Drying: Raised beds

Cupping notes:  Rhubarb Drumstick, Tepache , Sour Apple

Cupping score: 88

This is a four bean speciality blend composed of Co Fermented 48hr Anaerobic infused with Watermelon Colombian Castillo, A Washed Nicaragua Datanlí, Honey & Natural Heirloom Ethiopian coffees.

First, the Colombian was grown by Jairo Arcila Watermelon 48hr Anaerobic infused with Watermelon the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, watermelon is added to the fermentation tanks. 

Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. 

The cherries are carefully monitored and turned regularly to ensure uniform drying until the cherries reach an ideal moisture content of 9.5% –11%, 

Second,Our Washed Nicaragua Datanlí is produced by medium and small-scale producers from close to Datanlí, a small town inside the municipality of Jinotega. This town and the community which lives there is famous for being self-sufficient and welcoming to travelers, who come from all around the world to witness a unique example of the coexistence of environment and man. Here the agriculture which takes place does not detract from where it grows but forms part of the greater ecosystem.

Thirdly, our Honey Heirloom from Gatta Farm began when Daye Bensa co-founder Mulugeta Dukamo was managing the construction of a nearby processing station. He ventured into a wild, uncharted forest and discovered a paradise. High above the world at 2120 to 2210 meters, the land was crossed by roaring rivers, high altitude mists, and a striking waterfall.

Finally we have our Natural Heirloom from Wasa Station utilizing a precise Natural Processing method. Once harvested, the cherries are carefully spread across the drying beds, ensuring they are kept at an optimal thickness to prevent over-fermentation. Under constant monitoring, the cherries undergo a slow, uniform drying cycle that takes between 16 to 20 days to reach perfect moisture levels.