Edwin @alquimistaspecialtycoffee is a life-long coffee grower, a trained agronomist, instructor, consultant, Q-Grader and Cup of Excellence judge. His coffees represent an intense pursuit of flavor based upon knowledge, experience and years of trial and error.
Since our first import of Edwin’s coffees in January 2021, we’ve had the pleasure of representing his expertise to roasters across the USA and New Zealand, and are grateful he entrusted us with his life’s pursuit. At Yellow Rooster Coffee Imports, we are glad to be his first import partner in the USA and NZ.
If this is the first time you are trying an experimental process, we recommend you take a minute and forget what you think coffee “should” taste like. It is an experience all of its own.
Black Honey Recipe
The cherries are picked at their optimum point of maturity by means of manual selection, to then go through a hydraulic selection of floats in water. At this point, each variety is taken to fermentation, which is different for each one in its fermentation process and its duration, decided by variety and what attributes Edwin wants to emphasize.
This Sidra variety is a bourbon/typica/African landrace cross first cultivated in Ecuador, and its noticeable for its heavy lavender-like florality. The coffee is set in an enclosed, low oxygen environment for 56 hours. Coffee is then dry-pulped, and set again in a low oxygen fermentation for 48 more hours, at which point it is laid out to dry on patio or raised beds for roughly 15 days.