CHERRY BOMB series
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Apricot, Jelly Donut, Rose Water, Citrus Zest
Origin: Bruselas, Huila
Producer: Ildefonso Cordoba
Process: Washed Anaerobic
Variety: Bourbon Ají
Altitude: 1800m
(300g - Whole beans)
Description:
Our third year in a row buying this spectacular coffee, Ildefonso Córdoba is part of Los Guácharos, a group of quality-oriented producers based in Bruselas, Huila. Ildefonso is the group’s seed guru, growing and distributing seedlings of unique varieties from his germinator. This lot is composed entirely of Bourbon Aji, a new variety that identified in Bruselas. Much like Pink Bourbon, it’s a bit of a misnomer, as genetic testing revealed that this is an Ethiopian landrace, and not a Bourbon. Producers noticed the cherries present a slight spiciness, and pickers even report that their fingertips tingle when they pick the fruit! Hence the name - aji (chili). You won’t find any pepper in the cup however, this coffee presents more similarly to Gesha. Layered fruit and floral aromas, a lasting sweetness, and mind-boggling complexity. Ildefonso processes with both a 60-hr whole cherry fermentation, and then a roughly 70-hour fermentation of the pulped seeds in sealed barrels. Overall, this is one of the most unique Colombian coffees we’ve tried in recent memory.
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Laffy Taffy, pineapple, lychee
Origin: Turrialba, Cartago Province
Farm: Aquires Estate
Process: Eucalyptus Co-Ferment
Variety: Centroamericano
Altitude: 1200-1400m
(300g - Whole beans)
Description: Each year we get 4 processing methods of Centroamericano from Aquiares Estate; washed, honey, natural, and an experimental process. The team at Aquiares are constantly thinking up new fermentation methods, and this co-ferment definitely breaks the mold. They began growing various herbs on the farm to create an alternative revenue stream from wellness products like creams, essential oils. A couple years ago, they tested out using these herbs in the fermentation of their coffee. For this one they took the eucalyptus cuttings and steeped it in water, making a sort of kombucha starter. They then used this herbal microbial tincture to inoculate the tanks they used to ferment their coffee seeds. The result is surprising, because it doesn’t taste anything like eucalyptus. The cup is sweet, lush, and tropical, reminding us of candy (Laffy Taffy comes to mind) and juicy frutis like pineapple and lychee.