Ti Amo – A tale of yeast fermentation

Ti Amo: The “WOW!” Factor

 

This year’s rendition of Ti Amo is truly exceptional, blending two Red Bourbon coffees carefully sourced from the Kayanza region of Burundi. These farms employ distinct yeast inoculation methods. Coffee A undergoes a yeast-inoculated “soaked” natural process, while Coffee B utilizes a yeast-inoculated “dry” natural approach.

 

So, what on earth does any of that mean? Let’s start with Coffee A.

 

Coffee A comes from the Nemba washing stations in the Kayanza region of Burundi. This coffee underwent a “soaked” natural yeast inoculation. During this process, the coffee cherries are soaked in water, and a set amount of yeast is added to the batch. The coffee is then covered for a few days to allow fermentation to take place.

 

Now on to Coffee B.

 

Coffee B comes from the Kibindo washing station which is also located in the Kayanza region of Burundi. This coffee underwent what is known as a “dry” natural yeast inoculation. In this process, the coffee cherries are placed in bags, and only a small amount of water and yeast are added. This process allows for more control over the fermentation, which is the main differential factor between the “soaked” process.

 

Awesome, but what does it taste like?

 

Combining these coffees and techniques accentuates the fruity and unique notes of the coffee, bringing them to the forefront. While concerns may arise about unusual flavors, rest assured that the final profile is more akin to a vibrant and tart fruit punch rather than a fermented beverage like kombucha. There are also notes of sweet milk chocolate, and bright floras that will find their way into the mix.

So, if this sounds appealing to you, why wait? Grab a bag of this limited-time seasonal today!