The coffee of the week celebrates once again, Vienna based Roaster extraordinaire, Johanna Wechlesberger roastery, Die Roesterin – this time it’s a Honduran Coffee, macerated (another word for fermentation) for 72 Hours.
I know that sounds strange. In fact I had to search what kind of process this was. In summary, the coffee undergoes a 72 hour fermentation process, before it is aired naturally for about 40 days, before it’s green for roasting. You can imagine that such a method will defiantly lead to some kind of different taste profile and it did.
Here, I’m using an AEROPRESS, with the following;
- 14.5g freshly grinded coffee
- 93C brewing temperature
- 212.5 ml of hot water
See methodology in my video and let me know how you brew your coffee using an aeropress.
With this method, the coffee was amazing – like a party in my tongue, tropical fruits and medium acidity came to play, with a long aftertaste around the middle of my tongue.
You can order this delicious coffee, if it is still available from https://dieroesterin.at