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Out of stock
0 ratings
$10.42/200g
Variety
Altitude
950-1000 masl
Recommended for
Filter, Espresso

What the Brand Says

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
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BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
$10.42
($23.63/lbs)

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light

Tasting Notes

Chamomile
Cherry
Peach
Raspberry
Strawberry
Tangerine
Candied orange
Red grape
Strawberry jam
marigold
pink pomelo
plum tart

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Out of stock
0 ratings
$10.42/200g
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
$10.42
($23.63/lbs)

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light

Tasting Notes

Chamomile
Cherry
Peach
Raspberry
Strawberry
Tangerine
Candied orange
Red grape
Strawberry jam
marigold
pink pomelo
plum tart
Variety
Altitude
950-1000 masl
Recommended for
Filter, Espresso

What the Brand Says

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Show previous releases

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