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Into the co-ferment kingdom: A trip to Finca Monteblanco
Specialty coffee has a schism - those who find fun with synthetic, funky flavors in coffee and those who demonize it. Even for those against it, whether it be disagreeing with the heart or with the tongue, there’s no ignoring or denying its intensity and novelty. I’m a funk enjoyer - my gateway int
Experimentation isn’t free or cheap, and upscaling small batches to larger production volumes is an engineering discipline on its own; a level of executional rigor is needed to ensure R&D costs don’t bleed the business. It’s desirable to the roaster and consumer, but hard to demand when the cost of machine, space for installation, and staff to operate it (color sorters are finnicky and sensitive to programming) is placed on the producer side, just to toss more material. Seeing the secrets behind the soup was as exciting as I’d hoped it’d be, but also, logically sound and demystified; it feels no more mysterious than any other modern technique like dark room or carbonic maceration that requires infrastructure, equipment, and experimental trials to dial in.
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