Microorganism Fermentation Washed Process: Unveiling the Secrets of Katia Duke’s San Isidro Coffee

Innovative Fermentation Techniques At the heart of Katia Duke’s San Isidro coffee is the innovative Microorganism Fermentation Washed process. This technique sets her coffee apart by enhancing the natural flavors and creating a unique, vibrant profile. Here’s an in-depth look at the steps involved in this meticulous process.

Step 1: Harvesting and Depulping The journey begins at the San Isidro farm, located at an elevation of 1300 meters in the Copán region of Honduras. The Catuai coffee cherries are carefully harvested at peak ripeness to ensure optimal sugar content and flavor potential. Immediately after harvesting, the cherries are depulped to remove the outer fruit layer, leaving behind the mucilage-covered parchment beans.

Step 2: Introduction of Mossto A key element in this process is the use of mossto, a microorganism-rich liquid derived from the anaerobic fermentation of previous coffee batches. This liquid is teeming with diverse yeasts and microbial cultures that play a crucial role in the fermentation process. By adding mossto to the freshly depulped cherries, Katia leverages the natural microbial diversity to kickstart a controlled fermentation.

Step 3: Ceramic-Lined Tank Fermentation The depulped beans, now mixed with mossto, are placed in ceramic-lined fermentation tanks. These tanks are chosen for their neutral properties, ensuring that no unwanted flavors are imparted to the coffee. The beans undergo fermentation for 18–24 hours. During this period, the microorganisms in the mossto break down the mucilage, enhancing the beans’ flavor complexity and depth.

Step 4: Washing with Fresh Spring Water After the fermentation period, the coffee beans are thoroughly washed with fresh spring water. This step is crucial to remove any remaining mucilage and to halt the fermentation process at the desired point. The clean, fermented beans are then ready for the drying phase.

Step 5: Drying on Raised Beds or Patios The final step in the process is drying. Depending on the weather conditions, the beans are spread out on raised drying beds or concrete patios. This stage can take several days, during which the beans are regularly turned to ensure even drying. The slow and careful drying process helps to lock in the flavors developed during fermentation.

Flavor Profile and Tasting Notes The result of this meticulous process is a coffee with a vibrant and distinctive flavor profile. San Isidro’s Microorganism Fermentation Washed coffee boasts tasting notes of cherry, lemon, plum, and milk chocolate. Each sip reveals the layers of complexity and the dedication to quality that Katia Duke and her team bring to their craft.

Commitment to Innovation and Quality Katia Duke’s approach to coffee production at San Isidro is a testament to her commitment to innovation and quality. By harnessing the power of natural microorganisms and fine-tuning the fermentation process, she has created a coffee that stands out for its rich flavors and unique characteristics. This dedication not only enhances the coffee’s taste but also contributes to a sustainable and eco-friendly farming practice.

Final Thoughts For those who appreciate a meticulously crafted coffee, San Isidro’s Microorganism Fermentation Washed coffee offers an unparalleled experience. The combination of traditional methods with modern innovation results in a brew that is both deeply rooted in heritage and forward-thinking. Enjoy the rich flavors and vibrant profile of this exceptional coffee, knowing that each cup is a product of careful craftsmanship and a passion for excellence.