Flavour Experiments Vol.1

These are three unique coffees from Sara Gutierrez :

Natural Jamaica.

After harvesting and selection (using a process known as “floating,” in which only the ripe cherries remain afloat), the coffee berries are first exposed to open fermentation. During this phase, acetic acid aerobic fermentation takes place—in contact with oxygen—which produces lively, fruity aromas and a refined complexity.This is followed by a second, alcoholic fermentation under anaerobic conditions, i.e. without oxygen. This step deepens the flavor, softens the acids, and brings out an elegant sweetness.Together, both fermentations take about 100 hours, after which the beans dry slowly on African beds—a process that further refines their character and balance.The result is a lively coffee with floral notes of hibiscus, hints of green grape and yellow stone fruit, and a subtle touch of cardamom. Citrusy freshness with a full, powerful body.

Cinnamon Roll. After harvesting and selecting, the ripe coffee cherries are immersed in a lactic acid fermentation process based on yogurt and cinnamon. This natural addition stimulates the growth of lactic acid bacteria that quickly convert the sugars in the pulp, resulting in a creamy, sweet, and slightly spicy flavor. Because these bacteria are particularly active, fermentation takes only 72 hours. The beans are then dried for 15 to 20 days on African beds, where the flavors deepen and stabilize. The result is an elegant coffee with creamy notes of milk flan and vanilla, carried by a lively, citrusy freshness. The body is silky smooth and the finish lingers with a hint of cinnamon.

Honey Caramel.

After harvesting, the coffee first undergoes a short fermentation in the cherry for about 12 hours. The berries are then pulped and a second fermentation phase begins: an alcoholic fermentation lasting 48 hours, during which the natural sugars from the mucilage (the pulp) are converted into rich, aromatic compounds. This is followed by slow drying on African beds for about 15 days—essential for developing that characteristic caramel sweetness and round body. The result is a coffee with honeyed notes, a creamy texture, and a soft floral finish—for those who love balanced sweetness and finesse.