When I first got this and the Franky Natural, I thought they were an a/b release. Comparing the same bean with different processing is always a fun experience. In this case, that turned out to be all in my head. These are two different varieties, they just share the same producer with a similar processing protocol.
I still think it's interesting to compare how a producer handles different lots of cherries:
| Step | Adv Natural (Gesha) | Adv Washed (Orange Bourbon) |
|---|---|---|
| Before the 6h drum stage | Whole cherry, "warming to continue generating alcohols" | Depulped |
| Thermal shock | 50°C | 35°C |
| Inoculant | Citrus + cocoa yeast extracts | Sweet orange + tropical fruit + cocoa yeast |
| Anaerobic ferment | 70h | 60h |
| Drying | Straight to mechanical, 40h, to 10.5% moisture | 12h sun, then 40h mechanical |
| Total ferment clock | 116h | 106h |
This washed Bourbon coffee holds up to Perc's descriptors of orange cake, marmalade, and bubblegum vibes. I get a creamy orange flavor with an almost artificial bubblegum. Like the cheap bubblegum with flavor that lasts 20 seconds. I enjoyed this bag and would pickup another one if given the chance.
Brewing Recipes
Filter — V60
30g in / 500g out (1:16.7) · 210°F · DF54 at 70 · 2:30 total
| Stage | Water (total) | Time |
|---|---|---|
| Bloom | 60g | 0:30 |
| Second bloom | 100g | 0:30 |
| Single pour | 500g | 1:30 |
Espresso — Flair 58 Plus 2
18g in / 40g out (1:2.2) · 210°F · DF54 at 5 · 0:35 total
| Stage | Time |
|---|---|
| Preinfusion | 0:10 |
| Extraction | 0:25 |