Roasted on 06/22/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 45. Strong cacao notes, a little harsh, but with moderate tropical sweetness not quite pineapple maybe mango or something similar and it had a really nice mouthfeel. I guess static cherry refers to an anaerobic fermentation in an environment derived of oxygen. I am honestly not too sure what makes this different from other anaerobic fermentation methods, I am starting to become aligned with the anti random poorly defined anaerobic fermentation methods
Just a BasicBitchBarista dialing in coffees