La Concepcion

This is not BOTZ’s first yeast-inoculated rodeo. We’ve become quite familiar with this style of processing through various iterations of our favorite Las Perlitas lots of the past. With different variety combos (pink bourbon/caturra), yeast-inoculated coffees express a more jammy and bombastic fruit sensation (usually berries in this context), vaguely reminiscent of a naturally processed coffee. Finca La Concepcion is loud and leans more wild in the BOTZ spectrum, but we find its acidity-sweetness balance to be quite masterful. Yeast-inoculated lots, in our honest robotic opinion, are most akin to minimally processed wines in the natural world. Sometimes the presence of volatile acidity (a measure of a wine’s gaseous acid) can turn up a wine’s complexity, fruit dimensions, and liveliness. When it’s a bit too prominent, however, the wine can become quite distracting (almost nail polish like…although to each their own and what they find exciting:)). When we taste at BOTZ, we’re always trying to determine if our own system will be able to morph beans with such processing into a fruity and heavy experience that tickles your curiosity, but that also should never distract (an experience in coffee that is quite exhilarating when done well). After dialing in this coffee, we think that our rendition highlights the best aspects of controlled yeast-inoculated processing. In the cup, the flavors jump and morph from ripe grilled peach to blackberry jam to a heavy caramel dense finish. In combination with some of the more traditional washed coffees in this release, it’s a great coffee to mix up your BOTZ brewing party!