First of all, sit down, turn on your speaker, and tune into our ALCOVE 01 playlist on Spotify or Apple Music.

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WHAT THIS COFFEE MEANS TO US

In March 2024, in Japan, we tasted a coffee unlike anything we had ever tried before…

A month later, after contacting its producers in Colombia, we received it at our home in Prévost, ready to be roasted. All that separated us from them was a simple PayPal payment. This exchange represents KOHI’s first direct purchase ever.

The following week, we met Julio Madrid and Andres Quiceno at the Specialty Coffee Expo in Chicago, where they explained the details of this process, which was still unknown to us.

For us, a coffee like this and meeting the producers before its release is a bit like winning the Stanley Cup…

A LITTLE SCIENCE LESSON

This unique adaptation of the anaerobic process was created by Julio Andres Quiceno and takes advantage of what’s called embryonic stress to produce truly unique and exciting flavor profiles.

The picking of a coffee cherry triggers a metabolic process as the seeds prepare for germination, and Julio wanted to harness this increased cellular activity (and thus the rise in temperature) during the fermentation process.

After being picked, the cherries are placed in bags for 10-12 hours to quickly raise their internal temperature before being cooled in a water tank at 8-10°C. The coffee is then depulped and placed in barrels for an additional 10-12 hours to allow for oxidation. Then, the entire batch is moved to a sealed bioreactor where it ferments for 4-6 days with added starter cultures (including watermelon!) and a nitrogen injection. Finally, the coffee is transferred to raised beds to dry in thin layers under the sun for 15-20 days until it reaches an optimal moisture content.

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It reminds us of: WATERMELON, CANTALOUPE, STRAWBERRY, BROWN SUGAR

ORIGIN: COLOMBIA

REGION:	RISARALDA
PRODUCERS:	JULIO MADRID + ANDRES QUICENO
FARM:	MILAN
VARIETY:	CATURRA
PROCESS:	NITRO WASH
ALTITUDE:	1600m

100g (Whole beans)

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RECOMMENDED SETTINGS

Espresso (1:2.2)

92ºC
8 BARS
20g IN
44g OUT
28 seconds

V60 (1:16)

88ºC
20g IN
320g OUT
2m45s

HOW WE DRINK IT AT KOHI?

FLASH BREW!

"Flash brew" is a V60 recipe that we instantly cool with ice, which is added to our pitcher before starting the brew. The result is very fresh, highly complex, and really highlights the WATERMELON and CANTALOUPE notes of this coffee.

Water: 88℃
Ice: 150g
20g IN
220g OUT
2m30s

Serve in a glass with ice and enjoy!