Cold Washed H1
A modern expression of the H1 variety with dense sweetness, complexity and intensity. In the cup you will find aromas of apricot, cascara, and autumn honey, creating a beautiful complexity. The delicate balance between fruity and floral sweetness makes this coffee truly unique.
This is an incredible expression of coffee farming and processing from POMA Research Station in Denmark. We are proud to be sharing this coffee with you as it's one of the first few times you will taste coffee grown and processed in Europe. This particular lot is a part of an experiment on water stress; briefly explained to examine/showcase how it affects coffee flowering and how water stress through the growing period, especially closer to harvest, affects quality - both from a farming business perspective and from a cup quality perspective. The resulting cup is a high sweetness coffee with tropical acidity and dense complexity.
We recommend you rest this coffee for at least 4+ weeks for best results with this coffee fully opening up toward 6+ weeks of rest.
Read more about POMA here:
POMA Research Station
Cold Washed Process
Description
A modern expression of the H1 variety with dense sweetness, complexity and intensity. In the cup you will find aromas of apricot, cascara, and autumn honey, creating a beautiful complexity. The delicate balance between fruity and floral sweetness makes this coffee truly unique.
This is an incredible expression of coffee farming and processing from POMA Research Station in Denmark. We are proud to be sharing this coffee with you as it's one of the first few times you will taste coffee grown and processed in Europe. This particular lot is a part of an experiment on water stress; briefly explained to examine/showcase how it affects coffee flowering and how water stress through the growing period, especially closer to harvest, affects quality - both from a farming business perspective and from a cup quality perspective. The resulting cup is a high sweetness coffee with tropical acidity and dense complexity.
We recommend you rest this coffee for at least 4+ weeks for best results with this coffee fully opening up toward 6+ weeks of rest.
Read more about POMA here:
POMA Research Station
Cold Washed Process
