Haro Microlot | 74110 Experiment
TASTES LIKE strawberry, apricot, hibiscus tea
ROAST Medium Light Roast, Filter
VARIETIES Gibirinna/ Serto (74110)
PROCESS Wine CM
ALTITUDE 2200-2520 masl
Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee-growing region.
This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide-rich environment.
Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activities will alter the flavor profile and can produce extremely unique and delicious flavors.
How to Brew
The V60 Dripper gets its name from the 60-degree angle created by the cone's shape.The Hario company, founded in Japan in 1921, invented the V60 in the 1950s. Previously they were specialized in heat-resistant glassware for scientific research purposes.