May Roastery Select
A month from two processing wizards! This subscription is featuring a pair of giants in the industry. Nestor Lasso and Diego Bermudez have been putting out coffees that are constantly surprising and challenging what can be considered 'classic' Colombian coffee flavour profiles. Some of you might even notice a slight difference in the 'weigh' we are doing our subscription this month. We are thrilled to offer these two vibrant coffees as we enter into the full swing of Spring!
El Diviso Sidra Washed
There is still limited technical information widely available about the origins of the Sidra variety. It is believed that the variety is a hybrid of Red Bourbon and typica with Ethiopia landraces and originally originates from Ecuador in the form of what is identified as “Sidra Bourbon” today. What is currently known is that it was created on a large Ecuadorian research farm that was funded by Nestlé. The goal of this hybrid was to represent the best characteristics of both red bourbon and typica varieties and then distributing them widely to farmers in the region. The resulting Sidra produces high yields and is resistant to several pests and diseases, but is still susceptible to coffee leaf rust and CBD. In exchange for feedback from farmers, Nestlé offered the variety to farmers in the region, leading to a surge in its cultivation in Ecuador and now is being traded between growers in various countries.
The coffee is soaked for 24 - 48 hours in whole cherry for the initial fermentation. Then they are pulped to remove the seed from the fruit and any residual mucilage remaining on the parchment before being gently washed.
Direct trade with Finca El Diviso
Origin:
Bruselas, Huila, Colombia
Reminds Us Of:
Lemongrass, Raspberry, Candied Almond
Brew:
Filter, Modern Espresso
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We recommend Recipe A in our brew guide
El Paraiso Tropical
A white bag coffee! Long time subscribers of our Roastery Select will know that we like to throw in the occasional curve ball. This is a 200g bag from our premium lineup and the first time we have offered this profile from Diego.
This is a double anaerobic fermentation Castillo variety.
Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled mechanical drying.
Direct trade with Finca El Paraiso
Origin:
Cauca, Colombia
Reminds Us Of:
Mango, Passionfruit, Peach, Osmanthus Tea
Brew:
Filter, Modern Espresso
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We recommend Recipe A in our brew guide