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SORELLINA BREW BAR - COMING TO EDMONTON LATE JULY 2022

DANZINGER X HERRERA BROTHERS - Natural Anaerobic Mandela, Colombia

150g Whole Bean

“In specialty coffee, we often talk about the fermentation part of the coffee production process, discuss innovations and techniques, and describe the flavors that these techniques impart to the coffee. But I hear less often about how fermentation, as a concept in human food production, is an ancient technology.
Some of our oldest foods are fermented fruits and grains, all of these fermented items are items that we share with others. I think of the sourdough bread baker who shares extra loaves and sourdough starters with their neighbors. I think of the home beer brewer in their garage, bottling their latest

concoction for all their friends to try. I think of the grandparents who hand out their pickles every autumn, eventually passing down the family recipe. I also think of the coffee producer, creating adventurous flavors with microbes and some coffee cherries. It was my pleasure to share this very special natural anaerobic coffee at the 2022 Canadian National Brewers Cup in Regina. 

This coffee comes from Cafe Granja la Esperanza in Trujillo, Colombia, produced by the brothers Rigoberto and Luis Eduardo Herrera. It is a special varietal, called Mandela, that was produced at the farm, a crossing of caturra and timor with some Ethiopian varietals like Sudan Rume, Daleco, and Villa Sarchi. The coffee is anaerobically fermented in the cherry for 168 hours in sealed tanks, followed by a two-day-long controlled dehydration and then an additional seven days of solar drying. All of this amounts to a complex coffee, with bright, raspberry lemonade acidity underpinned by notes of chocolate covered pomegranate and amaretto, with a long and refreshing wine like finish. In these flavors, we can taste the influence of the coffee’s cross-breeding, highlighted by the controlled fermentation.”
-Frederica Danzinger

Farm: Cafe Granja La Esperanza

Producer: The Herrera Bro's

Origin: Trujillo, Valle de Cauca, Colombia

Varietal: Mandela

Process: Natural Anaerobic 168 hr Fermentation

Altitude: 1430-1760 MASL

Price paid by Forward Coffee ($/lb): $16.07 USD FOB

Price paid by Sorellina Coffee ($/lb): $26.64 USD 

 

 

Frederica's 2022 Canadian Brewers Cup Recipe
 
April Dripper with Kalita 155 Filter
12.5 g med-course grind, 210g 93° Water
65g first pour
@40 seconds pour to 185g over 25 seconds, wiggle dripper following pour
@2:15 pour to 210g
Total Brew Time 2:45
Swirl, Sniff, and Enjoy!
Aromas of Stewed Nectarine, Cacao Nib, and Marachino Liqeur.
Flavours of Dried Cranberry, Chocolate Ganache, Shiraz Grape.

 

150g Whole Bean

“In specialty coffee, we often talk about the fermentation part of the coffee production process, discuss innovations and techniques, and describe the flavors that these techniques impart to the coffee. But I hear less often about how fermentation, as a concept in human food production, is an ancient technology.
Some of our oldest foods are fermented fruits and grains, all of these fermented items are items that we share with others. I think of the sourdough bread baker who shares extra loaves and sourdough starters with their neighbors. I think of the home beer brewer in their garage, bottling their latest

concoction for all their friends to try. I think of the grandparents who hand out their pickles every autumn, eventually passing down the family recipe. I also think of the coffee producer, creating adventurous flavors with microbes and some coffee cherries. It was my pleasure to share this very special natural anaerobic coffee at the 2022 Canadian National Brewers Cup in Regina. 

This coffee comes from Cafe Granja la Esperanza in Trujillo, Colombia, produced by the brothers Rigoberto and Luis Eduardo Herrera. It is a special varietal, called Mandela, that was produced at the farm, a crossing of caturra and timor with some Ethiopian varietals like Sudan Rume, Daleco, and Villa Sarchi. The coffee is anaerobically fermented in the cherry for 168 hours in sealed tanks, followed by a two-day-long controlled dehydration and then an additional seven days of solar drying. All of this amounts to a complex coffee, with bright, raspberry lemonade acidity underpinned by notes of chocolate covered pomegranate and amaretto, with a long and refreshing wine like finish. In these flavors, we can taste the influence of the coffee’s cross-breeding, highlighted by the controlled fermentation.”
-Frederica Danzinger

Farm: Cafe Granja La Esperanza

Producer: The Herrera Bro's

Origin: Trujillo, Valle de Cauca, Colombia

Varietal: Mandela

Process: Natural Anaerobic 168 hr Fermentation

Altitude: 1430-1760 MASL

Price paid by Forward Coffee ($/lb): $16.07 USD FOB

Price paid by Sorellina Coffee ($/lb): $26.64 USD 

 

 

Frederica's 2022 Canadian Brewers Cup Recipe
 
April Dripper with Kalita 155 Filter
12.5 g med-course grind, 210g 93° Water
65g first pour
@40 seconds pour to 185g over 25 seconds, wiggle dripper following pour
@2:15 pour to 210g
Total Brew Time 2:45
Swirl, Sniff, and Enjoy!
Aromas of Stewed Nectarine, Cacao Nib, and Marachino Liqeur.
Flavours of Dried Cranberry, Chocolate Ganache, Shiraz Grape.

 

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