Lunch accompanied with a caffeinated Martini made with Chemex Brew Method. The coffee - Colombia Finca Monteblanco Purple Caturra Cold Fermentation. Altitude-
1,700 Meters. Finca Monteblanco is one of three family farms managed by the innovative Producer Rodrigo Sanchez & his wife, Claudia. Monteblanco’s 18 hectares sits on the crest of a hill, with the wet & dry mill at the top & the coffee plantation on the slopes below. Special Cold Fermentation Washed Processed lot is picked based on Brix content. In 2015, Rodrigo & his team piloted a new processing technique called Cold Fermentation, which consists of depulping freshly harvested ripe cherries & transferring them to a refrigerator to prolong fermentation. Rodrigo found that the extended fermentation period resulted in more complex flavors. This method presented initial challenges until they determined the ideal temperature. After two years of study, they found the ideal balance between initial degrees Brix and fermentation temperature, achieving the desired baseline consistency & complexity of flavor in the cup. Coffees designated for Cold Fermentation typically have 28° Brix at the time of harvest. The idea behind cold fermentation is to slow down the chemical changes associated with the early stages of processing. This allows the micro organisms to digest sugars slowly & prevents the production of alcohols & phenols during the fermentation process. The end result is a very clean cup.
The Cuban Stoggie comes from H. Upmann Fabricas in Havana. Herman Upmann was a German banker who loved Cuban cigars so much that he moved to Havana in 1844. He set up shop as a banker and cigar maker. In the early 1920s his bank closed but his cigar making still is infamous.
Gold medals from various exhibitions as well as his personal signature adorn each box which live on as a fine example of an elegant, light to medium flavoured Habano.
Ahh afternoon delight!