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What’s in a name? As you may know, noche means “night” in Spanish. When thinking about the attributes of this coffee, we were inspired by the deep, dark night at the farm—inky black, heavy and still, beautiful and mysterious.
What’s particularly special about farm nights is that there’s no light pollution there, so we can truly appreciate the darkness of the night. Because our farm is engulfed by majestic mountains and constantly under the cover of misty clouds, we’re lucky when we can see the stars and the moon shining in the midnight sky.
With its dark roast level, luxurious tasting notes, and ability to break through milk while keeping its strong and robust flavor profile, this coffee earned the right to be named after those magical hours when the farm is cloaked in indigo and ebony: Noche.
How we got here: This coffee started with our traditional hand-picking and hand-sorting approach to harvesting. Next, we initiate a thorough washing process of the cherries that removes impurities and floaters (lower-quality beans). Afterward, the cherries are spread out on drying beds where we continue to remove defects by hand before we begin the first stage of our fermentation process.During this phase, the coffee cherries are placed in our fermentation tanks with our natural mountain water until they arrive to the optimal pH level (this takes approximately forty-eight hours). After the cherry skins have been removed (depulped), the cherries are placed back into the fermentation tanks with the “mosto” (the juice-like liquid that is the byproduct of the initial fermentation process), and we start the second stage.
Once the coffee beans have arrived to the desired pH level, they are removed from the fermentation tanks and undergo the final washing step, where the mucilage is removed from the beans. Finally, the washed coffee beans are once again spread out on drying beds to finish the drying process. This can take anywhere from fifteen to twenty-one days (depending on environmental conditions).
Species: ArabicaVarietals: Typica Mejorado & Red Caturra
Process: Washed
Fermentation: Anaerobic
Harvest: 2025
Altitude: 1,500m. / 4,900ft.
Crop area: 2ha. / 5ac.
