Hada Molecha

This experimental coffee comes to us from the Hada Molecha washing station.

The coffee was co-fermented with its own coffee cherries: as opposed to setting aside the cherry skins after pulping the coffee (as is standard for a washed coffee), some of the skins were reintroduced into the fermentation tanks to fuel the fermentation. This is unlike most co-fermented coffees in that there were no non-coffee additives or materials used in the process, just the fruit of the coffee itself. 

The resulting cup is a delight. The nose is vibrant with lots of rose, peach, and lemon, but the cup is much more restrained: it has a gentle sweetness, sort of like freeze-dried strawberries, and a mellow acidity, similar to canteloupe. 

Harvested Late 2022 - Early 2023. Heirloom Varieties. 1950-2150 masl. Coffee Cherry Co-Fermentation.