Every season we come across an interesting roasting or sourcing concept that is too good to not share. Our Brew Box series in an ongoing exploration that allows us to connect with you over a cup of roasted coffee in a way that keeps us all curious about our craft.
For this season's Brew Box, we chose four coffees from Colombia to demonstrate the huge variety of flavor that’s possible from one producing country. Working with the incredible team at Forest Coffee, we’ve sourced these offerings directly from their green exporting company. Purchasing directly from Forest Coffee allows us access to fresh crop greens and a wealth of information about the farms, producers, and processing methods.
New roast dates of our Spring Brew Box, coming soon.
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 coffeeutilizes 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.
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