Our Molecular Single Note extracts showcase an individual botanical or flavour. We run a series of extractions, tuning the parameters to concentrate on each of the key molecular notes.
Produced in collaboration with the famous London coffee merchants H R Higgins, Arabica explores the full flavour profile of a fine coffee, from the first ethereal scent to the satisfying warm finish.
This organic, fair trade coffee comes from Peru where it is grown by Isaias Rivera Cruz and his family. The farm lies in the Cajamarca region in the district of La Coipa, and H R Higgins source the beans directly via the 121 Project. Most of the coffee cherries were picked in August when they were at their optimum level of maturation and sweetness. The cherries are processed at the farm using a traditional method of fermentation tanks and eco pulpers. The waste generated by the processing of the cherries is treated in oxidation tanks to avoid any contamination of water tables downstream.
We chose this coffee not only because of its excellent environmental credentials, but because of its extraordinary aroma and palate. Apricot and orange bright notes complement a rich, dark flavour arc, and the complexity makes it particularly suitable to molecular extraction. By carefully tuning our process, we pull out the full range of flavours and aromas.
Enjoy it chilled like a vodka, on ice, or in coffee cocktails.