IPA Bourbon

Coffee bio

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. 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.

IPA Recipe
This IPA coffee was grown and processed in the facilities of Finca Campo Hermoso. Getting its name from the hops inoculated fermentation, where Edwin takes real care to achieve his desired end result. For the processing of this coffee, the cherries are selected at maximum ripeness by hand, then floated for density. Remaining cherries are then placed in sealed drums for a 120 hour anaerobic fermentation phase. After this phase, the coffee is dry pulped (removing outer skin, allowing mucilage to remain) and inoculated with a hops and malt mix, then placed again in the drums for another 96 hours of anaerobic fermentation. The final stage is a slow dry on raised beds in shade, where the coffee takes about 20-25 days to dry to the desired moisture percentage.