Tip:
Highlight text to annotate it
X
Oh hey there I'm Silas Moulton,
coffee buyer over at barismo.
I'm here today to talk to you about microlots.
Now there are a couple of kinds of microlots you can do.
You can process a microlot based on geographical area of the farm,
meaning you are picking one certain area and processing that separately.
You can also process and separate by varietal,
that means you are taking one select varietal out of several
and processing that separately.
The other thing you can do is simply take the same coffee,
and process it differently:
different fermentation times or drying techniques.
All of this leads to a little bit more difficulty
in processing and separating
it just takes a little bit more work and a little bit more time,
but it's well worth it.
We have two microlots right now from El Bosque,
one of our partner farms in Guatemala.
We have a red and a yellow bourbon,
so we chose to separate by varietal.
Basically we have two unique coffees,
the red bourbon is very plum like, deep berry taste,
whereas the yellow bourbon is more of an orange,
citrus affair, little bit of peach,
and has a different character to it.
so come on down and give them a try!