Epoch Chemistry - Epoch 3 Orange Crush

Sebastian Ramirez, known for his innovative fermentation techniques at Finca El Placer in Quindío, Colombia, has crafted a remarkable Caturra coffee with an intricate honey process. The coffee undergoes anaerobic fermentation with wine yeast, CO2 injection, and a co-fermentation step involving dehydrated fruit and glucose, meticulously controlled for pH and dried in marquesinas. The result is a complex cup bursting with flavors of orange candies, peach gummy bears, dark chocolate, and rose water, delivering an unforgettable sensory experience.