Colombia San Agustin “Mosto” by Julian Hernandez
Tastes: Straight up Piña Colada
Variety: Typica
Region: Huila
Process: Co-fermented with Coconut and Fig Mosto
Altitude: 1600 m
Importer: Ecom Trading
In an uncharacteristic move for JJ Bean, we're pleased to offer this “mosto” lot, which was co-fermented with a mosto of coconut and fig resulting in a coffee that tastes just like piña colada. Why? Just for fun. You can't be purists all the time!
Julian Hernandez is a young coffee entrepreneur who grows, buys, and processes differentiated coffees in San Agustin, South Huila. He specializes in post harvest processing and works towards standardised protocols to offer repeatability of high quality cup profiles.
To that end, Julian trained as a professional cupper and he has the extensive knowledge from farm to cup that enables him to curate great coffees.
Julian specializes in the making “mosto,” a liquid that results from fermentation of fruits (coffee cherries or other fruits) with sugar in a low oxygen environment. The purpose of the mosto is to cultivate the positive bacterial load present in fruits and enhance a coffee’s flavour potential. The preparation of the mosto takes about 10 days and the pH and temperature are monitored and adjust every 6 hours. For cleanliness, it is essential that the fruits be at optimum ripeness and uniform, and that they go through a cleaning process that excludes chemicals.