Flying Kiwi - Brew Recipe & Fermentation Notes

Click here - YouTube link

New recipe for V60 using our newest release, the Flying Kiwi.

We dabble in a bit of pulse pouring to really accentuiate the acidity and sweetness of this coffee. Stick around to the end or skip to the final scene to catch the full recipe.

(Appologies in advance for the brain fades, half finished sentences, and half thoughts, was a little under the weather and feeling the firday vibes when filming)

See below for Fermentatiopn notes:


Flying Kiwi: A beautiful washed, anaerobically fermented coffee from Honduras. 

What does anaerobically fermentation mean with regards to coffee? All coffees have some kind of fermentation phase, after harvesting. In the most pragmatic sense, this is to help separate the layers of fruit, skin and parchment, and in essence, remove the fruit from the seed. 

However, how a coffee is fermented will always effect the end flavours a coffee can express. Traditionally a coffee has either been washed or processed naturally. But, more recently and particularly within the last decade (having been inspired by the wine industry) coffee producers have been experimenting with a wide variety of fermentation techniques to get more consistency and improve the quality of their green coffee they produce.

As the name suggests, anaerobic fermentation occurs in an oxygen free environment. This can be underwater, or in a sealed container/bag, possibly even filled with CO2. In doing this and by also controlling the temperature of the bean pile, producers are able to control the pace of the fermentation. The goal is to slow down the fermentation, delay the breaking down of sugars and increase the time for flavour compounds to form, and allow more time for the beans to really absorb these tasty compounds. 

That’s exactly what Moises Herrera and Marysabel Caballero achieved when they were processing the Flying Kiwi. They used an anaerobic fermentation of the whole cherries (so it was the whole fruit, skins and all), in a sealed, temperature controlled environment, for 48 hours. After this time the coffee was depupled (the skin removed), washed (the sticky fruit layers were removed), and it was mechanically dried for 72 hours. 

The end result of anaerobic fermentations, and in particular the Flying Kiwi, is a coffee with greater complexity and vibrant acidity, which might be lost through more traditional fermentation methods.
The anaerobic fermentation doesn’t actually add any flavours that weren’t already there, but highlights the acidity and clarifies the coffee's profile, so the crisp fruity tones shine through. 

That's a wee bit of an intro to anaerobic fermentation, and the accompanying video is a brew recipe we think really highlights the attributes of this coffee that make it so great. Crisp acidity, silky body and complex sweet fruit flavours. 

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