Biostimulant Experiment - Cold Washed H1
We are excited to share the results of our latest experiment on applying biostimulants to increase the vitality of coffee trees – investigating the impact of biostimulants on coffee tree health, production and quality.
We have applied the same mixture of biostimulants products over a 3-year period on the same plot of H1, which is a highly productive and vigorous hybrid variety. The mixture contains humic acid, seaweed extracts and beneficial bacteria and fungi. All these components offer different benefits that in combination cover plant protection and physiological improvement.
In this box, you will find two versions of the H1 variety, a hybrid between the rust resistant T5296 and Rume Sudan, grown under identical conditions. One set represents the regular untreated plot, while the other comes from trees where the biostimulants mixture was applied. This application of the biostimulants enhances the photosynthesis activity, ultimately resulting in denser seeds which yields a higher production and better quality. The increase in quality will be experienced as a sweeter and more balanced coffee with more refined floral and fruity characteristics.
What’s in the box
150g - Cold Washed H1
150g - Biostimulant Cold Washed H1
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on March 4 and ship the following day
- DHL Express within 1-3 days from Denmark
Cold Washed H1
A balanced representation of the H1 variety showcasing the mellow sweetness that is characteristic of this variety. You will find aromas of apricot, light caramel and cane sugar that mingle perfectly to create a balanced and clean cup and an extremely sweet and pleasant aftertaste like toffee.
Biostimulant Cold Washed H1
This biostimulants treated lot offer a modern expression of the H1 variety with and increased sweetness and intensity as a result of the treatment. In the cup you will find aromas of peach, cascara, vanilla and cane sugar, creating a beautiful complexity. The delicate balance between fruity and floral sweetness makes this coffee truly unique.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
Biostimulant Experiment on H1
The investigation of biostimulants as plant protection and vitality agents holds great significance for modern agriculture, particularly in coffee growing. Biostimulants, which include natural extracts, microorganisms, and organic compounds, offer a sustainable and natural approach to enhancing plant health and productivity. The role of biostimulants is central in addressing the ecological challenges facing coffee cultivation today.
One of the primary advantages of biostimulants is their contribution to sustainable crop management. By reducing the reliance on chemical fertilizers and pesticides, they help mitigate environmental degradation, such as soil contamination, water pollution, and biodiversity loss. This is especially critical in coffee-growing regions where ecosystem health directly impacts long-term agricultural productivity.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Fyn, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 8°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Rasmus Madsen
Origin: Poma Research Station, Denmark
Altitude: 1800 masl
Varietal: H1
Process: Cold Washed
Harvest: Dec 2024
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
