Very experimental competition coffee for filter methods. Extremely strongly fermented, fancy, sweet and fruity. A taste experience! The new Volcan Valley brand uses the processes that Ninety Plus has developed over the years.
History
This plot was harvested on February 14, 2023 from our Finca #94, which is located on the north side of Gesha Estates at an altitude of 1540 meters and has a total area of 109 ha. The trees on this plantation are seven years old. The coffee is processed using our Thermolic™ process, which takes 150 hours. The coffee was dried in the Red Room in an uneven formation for 32 days.
About Volcan Valley Coffee
Volcan Valley draws on decades of experience producing premium coffees at Ninety Plus, working with Gesha, Caturra, Catuai, SL28, Pacamara and other varieties (some from the Barú Project, but primarily from neighboring coffee producers in the region) to increase the value of the coffee cherry through its innovative and often proprietary processing methods, much like a major winemaker makes wine from other growers' grapes that benefit from good farming practices in attractive terroirs. In addition to increasing volume and making coffee more accessible at a competitive level, Volcan Valley is looking to build a coffee processing center to showcase its work while offering co-processing services to neighboring coffee producers who do not have the necessary facilities or equipment to support Volcan Valley's methods.
Process: Thermolic™
Thermolic™ processing is a method of coffee processing that uses heat to accelerate the breakdown of sugars and other complex proteins in the coffee mucilage. This process begins with freshly picked coffee cherries that are gradually heated to the desired temperature by exposure to sunlight or other means.
During the Thermolic™ process, the coffee cherries are exposed to warm or hot temperatures, typically around 30 to 50 degrees Celsius, in an oxygen-controlled environment. The oxygen-controlled environment can have a significant impact on the flavor profile of the resulting coffee.
The oxygen levels during the processing phase can also have a significant impact on the flavor profile of the finished coffee. By controlling the oxygen available during fermentation, the bacteria present in the coffee cherries can produce unique flavors and aromas not found in conventionally processed coffee.
Once processing is complete, the seeds are placed in a single layer formation no more than 2cm thick in African raised beds in the Red Room for drying. After that, the seeds are stored on the top level until they reach 18% moisture and then gradually moved to the lower levels to extend the drying time. They are stirred every 2 hours during the day to ensure even drying and to avoid hot spots during the drying time. Typically, drying takes 20-25 days for the coffee in parchment to reach 11.5% moisture.
The resulting coffee beans are known for their unique and complex flavor profile, often with notes of tropical fruit, citrus and even wine-like characteristics. Thermolic™ processing can produce a coffee that is sought after by specialty coffee lovers as it offers a unique and distinctive flavor profile not found in coffee produced using traditional methods.
The first coffee produced using this method was the 2013 Simeon Abbay from Shakiso Estates in Ethiopia, which won the 2015 World Brewers Cup in Stockholm two years later.
