La Concepcion

Variety: Caturra Process: Yeast-Inoculated Washed Sourced by: Coffee Quest US This is not BOTZ’s first yeast-inoculated rodeo. We’ve become quite familiar with this style of processing through various iterations of our favorite Las Perlitas lots of the past. With different variety combos (pink bourbon/caturra), yeast-inoculated coffees express a more jammy and bombastic fruit sensation (usually berries in this context), vaguely reminiscent of a naturally processed coffee. Finca La Concepcion is loud and leans more wild in the BOTZ spectrum, but we find its acidity-sweetness balance to be quite masterful. Yeast-inoculated lots, in our honest robotic opinion, are most akin to minimally processed wines in the natural world. Sometimes the presence of volatile acidity (a measure of a wine’s gaseous acid) can turn up a wine’s complexity, fruit dimensions, and liveliness. When it’s a bit too prominent, however, the wine can become quite distracting (almost nail polish like…although to each th