ThisColombian coffee from the Czech roastery Poppy Beans calls for careful preparation and the slow savoring of every sip. In the cup, you’ll find the distinct sweetness of molasses, the juiciness of apricot jam, and a subtle wine-like note reminiscent of grappa. It has a beautifully fruity profile in a V60, and when brewed cold, the coffee transforms into an even sweeter, more tropical, and very refreshing experience. It’s therefore perfect not only for pour-over but also as a bold cold brew for days when you want something juicy andaromatic.
Behind this lot is Miriam Quesada Enciso, a second-generation coffee grower from the Huila region of Colombia, specifically from the Acevedo area. She has been growing coffee at the Finca El Guayacán farm since 2005 and today runs it together with her husband, Libardo. The farm is located at an elevation of 1,550 meters, and in addition to coffee, banana trees and cassava are also grown here. The nutrient-rich volcanic clay soil plays an important role, creating ideal conditions for the Pink Bourbon variety. Miriam and Libardo have long focused on high-quality cultivation, careful harvesting, and meticulous work, which gives their coffee a clean, sweet, and complex character.
Natural anaerobic processing means that the whole coffee cherries ferment in a closed environment without oxygen, and only then are they dried whole, including the skin and pulp. As a result, these coffees tend to be distinctly sweet, fruity, and juicy, and often have a slightly fermented or wine-like character. Miriam and Libardo ensure that only fully ripe red cherries are picked. They motivate the pickers with fairer pay and free meals, because a well-executed harvest is the foundation of everything that later appears in the cup.