Origin: Itogon, Benguet, Philippines
Altitude: 1300-1400 masl
varietal: Typica
process: Double Staged Thermal Schock and Carbonic Maceration
Flavor notes: lemon zest, caramel, lotus leaf, black tea
Suggested for Pour over and Immersion:
1:15.5 Coffee to Water Ratio
Henry & Sons Sitio Hartwel Benguet – Lot L3 2025
Precision Fermented | Micro-Lot Series
Crafted in Sitio Hartwel, Itogon, Benguet 1350-1400 masl, Lot L3 2025 is a testament to the skill and dedication of farmers Arsenia Pal Lay, Perlita Pal Lay, and Benito Mauricio. This exclusive micro-lot reflects our commitment to quality, sustainability, and innovative post-harvest practices.
Processing Protocol:
Every cherry in Lot L3 2025 was meticulously handpicked with 95%+ ripeness, then sorted for quality. After verifying optimal pH and Brix levels, the cherries underwent a controlled double-stage thermal and carbonic maceration fermentation.
1. Stage One:
• Immersion in hot water at 90°C for 2 minutes to initiate enzymatic activation.
• Transferred to a sealed fermentation tank for 24 hours with CO₂ flushing to create an anaerobic environment.
• pH and Brix measured post-fermentation at 4.0 and 10, respectively.
2. Stage Two:
• Mosto (fermentation juice) from the previous batch was reserved.
• Cherries were pulped and the parchment was hot-immersed at 40–50°C for 2 minutes, then placed in the mosto for another 48-hour fermentation.
• Fermentation was completed when the pH dropped to 3.5 while maintaining a Brix of 10.
Drying:
Coffees were dried in a temperature- and humidity-controlled environment, maintaining 45% relative humidity and a stable 15°C temperature for optimal flavor development and longevity.
