Colombia Franky Hoyos Adv Natural
Regular price
$27.20
Sale price
$90.67
FRANKY HITS HARD WITH THIS GESHA!
Franky added a direct flavoring step while processing this coffee from fruit to a dried seed. He added citrus extract to the fermentation tanks.
Franky Hoyos produces world-class coffee at his farm, El Encanto. Franky uses modern fermentation techniques to create distinctive and expressive cup profiles. Harvest begins with hand-picking the ripest cherries and inspecting Brix levels to ensure optimal selection. The cherries are transported to the processing plant, where they undergo a 40-hour oxidation fermentation designed to promote alcohol development and aromatic complexity. The coffee is then rinsed and transferred to open drums, allowing the coffee mass to warm and continue generating alcohols. After 6 hours, the coffee undergoes a 50°C thermal shock to open the seed structure and prepare it for inoculation with citrus and cocoa yeast extracts. The coffee is then submerged in water for a 70-hour anaerobic fermentation, then rinsed and mechanically dried for 40 hours to a target moisture content of 10.5%. The result is a mind-blowing coffee that has big creamsicle, tootsie roll, and Wendy's Frosty vibes.
Aeropress XL Grind: 0.300mm Dose: 22g Water: 350g Temp: 205° F Time: 2:00 TDS: 1.39 Breville Espresso GRIND: 8 DOSE: 16g YIELD: 40g TEMP: 205° F TIME: 0:25 TDS: 8.28 Hario V60 GRIND: 0.475mm DOSE: 20g WATER: 320g TEMP: 205° F TIME: 3:15 TDS: 1.45
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
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