I purists of the traditional cup of coffee, of Arabica or Robusta, which has marked the days (and nights) of humanity for centuries hold tight to your chair, news is coming that will make the good man turn over in his grave Eduardo De Filippo who from his balcony, in his monologue of "These Ghosts" dictated strict rules for making a rigorous and fragrant coffee, an all-Neapolitan exaltation of a daily ritual, almost sacred, capable of giving a moment of happiness to any man: the third edition of the Milan Coffee Festival where coffee is celebrated in all its forms including tastings, seminars, competitions, drinks and debates, the coffees fermented with wine yeast and flavored with the use of fruit in the fermentation tanks.
Proposing, for the first time ever, fermented coffees is Ditta Artigianale, the first Italian line of coffee shops dedicated to the conscious consumption of coffee and micro-roasteries which brings to the event an innovative line derived from controlled fermentation with yeasts and the combination of fruit and coffee. A processing method that changes the flavor of the coffee in the cup, "bringing the consumer - assure the managers of Ditta Artigianale - a drink with greater clarity and definition of taste".
The novelty is presented in a box with infused coffees, with a very different taste from what we are usually used to. Among them is the “Peach & wine yeast” coffee, grown on the farm Santa Mónica, in Armenia, at an altitude of 1500 meters. It is a coffee that has undergone a 72-hour anaerobic fermentation period with the coffee bean together with peach pulp. This combination and its taste recalls sweet peach, with floral notes, white chocolate and lime.
With peaches, strawberries and cinnamon, the "Infused coffee" opens an unexplored door into the world of coffee
Also from Armenia, from the same producer, comes the coffee processed with “Strawberry & wine yeast”, characterized by a sensory perception that recalls mango, strawberry, orange blossom and cocoa. Developed by the Federación Nacional de Cafeteros, this coffee also underwent a 72-hour anaerobic fermentation period with coffee still in the cherry and strawberry pulp plus the addition of wine yeast.
Finally, the “Cinnamon & anaerobic process” coffee offers perceptions of aromatic spices, chocolate, caramel and almonds. It is a coffee grown at theJardines Del Eden farm, in Colombia (Pijao) at almost 1900 meters above sea level. Subjected to a 48-hour anaerobic fermentation period, it features the addition of dried cinnamon sticks and tartaric acid. The coffee was then gently washed and placed on raised beds mixed with cinnamon sticks below 35°C, until the ideal moisture content was reached. The botanical variety of this coffee is the caturra, originally from Minas Gerais, Brazil, and is a natural mutation of Red Bourbon.
“These are three exclusive coffees, presented for the first time in Italy – explains Francesco Sanapo, co-founder of Ditta Artigianale, together with Patrick Hoffer, and award-winning champion baristas and coffee tasters. These experiments at the origin stand strongly changing the taste in the cup, and we as professionals are obliged to focus our attention on what is happening in the countries of origin. We have to evaluate every form of change and understand which of these will strongly mark the taste of our future coffee. I don't know if “Infused coffee” will be the new frontier of coffee drinking, but they are certainly opening a door that has never been explored until now and that will lead to something interesting. My curiosity always leads me to get to know things up close and I think it is right to share these experiments with consumers and coffee lovers.”
