Good morning and welcome to day 14 of the WBB Advent.

Today we have a coffee company I've only tried a few times, but after trying this coffee at Nottingham Coffee Festival, I knew I had to put this funky process in as I had never seen it before. 

So who are Carrara?

"Carrara Coffee Roasters embodies a legacy of family traditions and a relentless pursuit of excellence. Our name 'Carrara' hails from the scenic town of Lucca in Tuscany, echoing through every meticulously crafted cup brewed in Market Harborough.

Our success is rooted in strong partnerships with customers and manufacturers, ranging from small independents to major operators across the country.

We hold dear to our heritage and uphold it proudly. Transparency in sourcing, ethical practices, and a genuine commitment to quality define our approach, from the seed to the farm, from the roastery to your cup. Each step is carefully curated to ensure the finest coffee experience.

Today, our team comprises passionate individuals with deep-rooted expertise in the coffee trade. From skilled baristas to dedicated account managers, trained engineers, and efficient operations teams, everyone at Carrara Coffee Roasters shares a dedication to continuous improvement and innovation."

The Coffee

(the coffee doesn't seem to be available on their website anymore, so I only have the information on the box)

Colombia

Villarazo Farm, Armenia

Process: 30 hour underwater fermentation

Tastes: Strawberry, Peach Iced Tea, Florals

Let's Brew!

For all coffees when tasting I used a 18g/225g recipe, which I feel really brought out the best in so many of the coffees I picked for the calendar (if you have a physical WBB advent, you have 22.2g (of course I had to include angel numbers) to play around with)

This coffee had such bright juicy notes, strawberry, raspberry vibes. Next to no acidity, with a delightfully floral finish. 

I've never had an underwater fermentation before so I had to do a bit of research, and it seems that its all to do with the enzymes that breakdown in the water, and they can tell when the coffee has been processed enough like this based on the PH (now I'm no expert so if I'm not correct please feel free to tell me)

It really bought out those beautiful fruity, floral notes, and I'm definitely going to be on the lookout for more process' like this in the future!! 

Find Carrara Coffee

Here

See you tomorrow for Day 15!

WBB x