Season 1 · Experiment 1
Thinning Experiment - Cold Washed Caturra
We are thrilled to introduce two unique coffees from our research station in Denmark. This box set allows you to taste and learn about an innovative crop load management technique called thinning, which can be applied to high yielding varieties to significantly enhance the quality of the coffee.
You will find two versions of the variety Caturra, a natural mutation of Bourbon, grown under identical conditions at our research station - the only difference being the amount of fruit they bear. A regular version of the Caturra, and a thinned version where we manually removed 25% of the fruit on the coffee trees just before the seed ripening stage. This diverts excess nutrients into the remaining seeds and fruits, heightening the perceived sweetness while giving the coffee intensity and complexity.
Release Saturday May 25, 14.00 (UTC+1).
What’s in the box
150g - Caturra, Cold Washed, Denmark
150g - Thinned Caturra, Cold Washed, Denmark
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on May 29 and ship same day
- DHL Express within 1-3 days from Denmark
Caturra, Cold Washed, Denmark
Presenting a delightful and classic expression of the Caturra variety from the Coffee Research Station in Denmark, this coffee showcases the balance and intensity that is so characteristic of this variety, with distinct aromas of vanilla and cascara, and a refined balance between floral bitterness and spicy sweetness.
Thinned Caturra, Cold Washed, Denmark
In this improved cold washed lot from the Coffee Research Station in Denmark, the Caturra variety is showcasing all its sophisticated floral and fruity characters, with distinctive aromas of autumn honey, caramel, and cascara accompanied by a wild complexity and a creamy texture as a result of an innovative thinning approach and general plant nurturing.
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.
Thinning Experiment
“Thinning” is a crop load management technique that has been practiced in modern-day fruit production for many years, which involves removing excessive fruit from the trees. Effective crop load management is important for consistency in yield and ensuring a high fruit quality. For this experiment, we manually removed coffee cherries on the Caturra coffee trees with a high crop load at its seed ripening stage so as to leave a larger pool of sugars and nutrients for the remaining fruits to raise quality.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Sjælland, 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 (simulated in greenhouse)
Varietal: Caturra
Process: Cold Washed
Harvest: Dec 2023
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.
