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Sapidus

April Culture

April Culture

Regular price $35.00 AUD
Regular price Sale price $35.00 AUD
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April Culture is unique coffee using the "culturing" processing method. The culturing process involves using fermentation starters and the unique natural flavours that come from fruits and aromatic plants. New sensory profiles have been developed by mixed fermentations between the starters and traditional coffee fermentation processes.

The April culture is created by combining tropical fruits, grown on the farm, with water and specific yeasts to create a "mosto". This magical liquid is then used in the fermentation of the coffee cherries, imparting unique flavours on a microcellular level.

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About the farm

Julio Madrid is the director of the joint farms, Finca La Riviera and Finca Milan where were first cultivated by Julio's ancestors over fourty years ago. Finca La Riviera is located in Verada La Estrella in the municipality of Santa Rosa de Cabal in the Risaralda department of Colombia.

Julio Madrid has dedicated himself to the production of quality coffees. As a third-generation coffee producer, Julio has focussed on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles. Julio's daughter Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods. Julio has designed and perfected different fermentation protocols for a variety of methods, including washed, honey, natural, cold press, culturing and nitrogen fermentations.

Brew Guide

BEST USED 8-18 days after roast

Medium - coarse grind

DOSE: 20g, WATER: 300g

TEMPERATURE: 90 - 92 degreesC

POURS: 3 even pours of 100g

Store in a cool, dry place.

Freeze 10 days after roast

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