Roaster’s Brew Box

In Each Brew Box

This flight of four distinct and rare coffees from Colombia will expand your palate, together they provide a exclusive sensory experience that illustrates the impact of processing on unique varietals. We invite you to enjoy these coffees in a specific order.

Pink Bourbon – Washed process

The brightest and most delicate offering, this is the Colombia Pink Bourbon. Produced by Freddy Correa at Finca La Primavera in the Huila region of Colombia, this micro lot is pre-fermented in cherry, then in mucilage, before being washed and dried on raised beds. This 3-day washing method produces clean and crisp flavors with a light body. 

Yellow Bourbon – Semi-washed process

Also from the Huila region, the semi-washed Yellow Bourbon comes from producer Johan Vergara at Finca Las Flores. This incredible coffee utilizes a 48-hour pulp natural sun drying process which yields intense sweetness with a distinct spice note. 

Gesha Marcela – Anaerobic Natural process

The first of two very special coffees from the Bayter brothers Shady and Elias at El Vergel Estate in the Tolima region. The Gesha Marcela microlot is a highly prized coffee varietal praised for its tropical fruit flavors and complex florality. Through natural processing, the Gesha varietal’s flavors of berries and citrus are emphasized without diminishing the syrupy body. 

Java El Eden – Carbonic Maceration Natural process

Java El Eden is the perfect coffee to conclude this series. The Java varietal is also rare for Colombia, and the Bayter brothers have developed a natural processing method using carbonic maceration, a process borrowed from the winemaking industry. This process creates heavy, rich flavors of dark fruits and caramelized sweetness in a coffee that is round and full.