Lush Lemons from Sprout Coffee Roasters is a summer coffee that lives up to its name—fresh, juicy, and beautifully fragrant. Expect a bright lemon note, sweet peachy juiciness, and a delicate floral finish reminiscent of orange blossom. The coffee is medium-roasted, so you can experiment with it as an espresso if you prefer bolder, fruitier cups. However, its lightness, citrusy freshness, and sweet, fruity character really shine through when brewed with a filter.
The coffee comes from Colombia, specifically from the Sevilla area in San Agustín in the Huila region. Behind the production are Fredi and Jaime Ortega from the El Bosquecito farm, which lies at an altitude of around 1,900–1,990 meters above sea level. Freddy Humberto Ortega Muñoz got his start in coffee thanks to a small plot of land from his father, on which about 500 young trees were growing. Over the course of twenty years, he gradually expanded production, and today he manages the 1.5-hectare El Bosquecito farm, 1 hectare of which is dedicated to coffee. He works on the farm alongside his father and sister, and during harvest, families from nearby communities help them. An important part of the farm is also the shade trees and a protected section of forest with a natural spring, which help maintain a healthy environment for the coffee trees.
The variety is Pink Bourbon, also known on the farm as Bourbon Rosado. This variety is known for its sweetness, juiciness, and elegant floral notes. The processing method is washed: after harvest, the ripe cherries rest for approximately 12 hours, then are pulped, and the coffee, still coated in mucilage, ferments in tanks for about 36 hours. This is followed by thorough washing and drying on raised beds. Drying takes 8–15 days, depending on the weather, after which the coffee rests in bags to stabilize its moisture content. It is precisely this meticulous care that gives the resulting cup its clarity, sweetness, and fresh character.