Cherry Cola, Red Apple, Kiwi and Boozy
This exciting lot from Fazenda Cetec in Minas Gerais was a project that we embarked on in 2021. Collaborating with Heitor and Márcio in Brazil, we were able to suggest how we thought the processing should be carried out to achieve some interesting result. Having already purchased lots from them in previous years, we know the strengths that they bring to fermented lots. Because of this we were interested in the use of fruit to encourage the fermentation process and add complexity to the final cup.
After picking the yellow cherries from the Arara plants, the coffee is placed in closed tanks without any oxygen to not only create an anaerobic environment, but also allow the released carbon to steep creating a sweet, boozy coffee.
Out of stock
ProcessApple Carbonic Maceration
Altitude1800m - 1800m
Our story started in 2013 when a conversation in the Cairngorm National Park led to the dream of starting a quality focussed coffee shop in Scotland’s capital city.
An ensuing visit to Edinburgh to visit an empty sandwich shop on Frederick St paved the future for Cairngorm Coffee as we know it now.
Four years later we invested in our 12-kilo Probat roaster and started a long journey of trial and error to refine not just our roasting approach, but the necessary skills to source and assess the quality of the coffee we would roast.
Every day has been a learning day, and a fun one at that!