21/02/2024
We've got a very special guest espresso available until it's gone ! , 1kg of Alex Wallace (Moose) UK Barista Championship Coffee , Alex has qualified for semi finals representing
at this year's competition, and now we are able to share his coffee with you at Mow's !
Wilton Benitez is a producer that really needs no introduction, but suffice to say he’s at the forefront of high intervention, precision fermentation processing. This lot landed in the UK right after new years so it’s fresh as could be. The Pink Bourbon was grown 3km away at Finca La Macarena, processed at Granja Paraíso 92 using Wilton’s advanced method:
Ripe cherries sterilised using UV, Ozone and hot water.
Fermented in bioreactor with yeast and lactobacillus inoculation.
Pulped, returned to bioreactor with lixiviate for further fermentation.
Washed using hot water (to stop fermentation) followed by cold (“Thermal Shock”);
with mechanical drying.
We’re tasting:
Complex aromatics of Chamomile and Mandarin. In the cup - Passionfruit, Papaya, Vanilla Cream, with a finish of Guava, Ruby Grapefruit and Peach
In milk: Solero Icecream, Lady Grey Tea, Apricot Jam
