230 Magician Series- Alchemist-Magic Apple・Bourbon, Caturra・Anaerobic Sunshine・Guatemala Fahannes


TWD 501.00

– 售罄

package size

coffee profile

Production area: Guatemala Manor: Ergos wet mill
Variety: Caturra, Typica Drying method: African trellis sunlight Altitude: 1500
Processing method: double fermentation anaerobic washing/sun drying/honey processing

The Magician range is the result of as many as 75 different batches made by ERGOS in the Farhannes appellation.

We buy ripe coffee cherries from small local farmers who produce high-quality coffee, and then transport them as far as 100 kilometers every day to the cooperative processing plant in Ergos, where we make various experimental treatments. During the processing, we have carried out traditional sun drying, honey processing, and water washing processing, in addition to double and triple processing; we have also tried different fermentation methods, such as: anaerobic or aerobic fermentation, high temperature or low temperature For fermentation, some local fruits were also added to ferment with coffee cherries, and finally the difference between drying with pulp and drying without pulp was tested.

After four months of meticulous finishing in the processing plant, the results were revealed in the cupping lab: we got a rainbow of coffee flavors! First, we sorted them according to the cupping score, and then blended them according to the flavor profile. Except for some micro-batches with higher scores, we did not mix them together, but separated them one by one.

coffee profile

-Product Name: Alchemist-Magic Apple
-Production area: Fraijanes
- Planting altitude: 1400-1800m
-Average rainfall: 1500-3000mm
- Average annual temperature: 12-26°C
- Soil: Volcanic soil
-Processing method: anaerobic solar treatment ( we charge small farmers fully ripe and slightly underripe/overripe coffee cherries at a higher price to ensure the quality of the purchased green beans, and also to increase the willingness of small farmers to harvest Then select coffee cherries with a sugar content of 20-22 , wash them to remove floating beans, put the pulp in a fermenter, and put the fermenter in a warehouse with a temperature set at 24°C for 5 days. After the fermentation, Pour the coffee cherries out and put them on the African trellis to dry for 25 days. During the drying stage, make sure that the temperature of the coffee does not exceed 35°C . Cover the coffee with a shade cloth at about noon, and put it on at 3 or 5 pm Remove to keep the coffee ventilated and prevent the coffee cherries from rewetting.)

- Varieties: Bourbon, Caturra
-Production Season : 2021-22 Crop
- Moisture content: 10.3%
- Density: 819g/L
-Flavor : Floral, fruity, full-bodied.

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