Collection: Brewers Cup Series

On the Chevas Coffee Estate they cultivate typica varietal among others, that are processed by LOST ORIGIN. Theses typica cherries come from lot #98.

It is a very unique lot for LOST ORIGIN. So, they decided to inoculate the depulped typica with Helio Gazer yeast, a strain of yeast largely popular on the Craft Brewing scene for its ability to produce thiol compounds, responsible for highly aromatic beers. To support thiol compounds 5 pounds of Cascade hops were added to the fermentation along with 2 liters of fresh Wort from the brewery.

Fermentation was carried out for 6 days, starting at 18 degrees Celsius and dropping to 15 degrees Celsius towards the end. Parchment was then dried for 14 days until reaching 9 % humidity.

José “Pepe” Jijon founded Finca Soledad in 2010 from the ground up as a 100 percent organic farm. He started with one of the first plots of Typica Mejorado and Sidra varieties in northern Ecuador, Imbabura Province. He planted the farm with 25,000 shade trees and an equal amount of coffee plants.

The tyOxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.