Forget the idea that a coffee must taste like citrus, tea, or red berries. People Possession and its Colombia PINK go their own way. Bubblegum, strawberry shortcake, and banana milkshake sound more like a menu from an American diner than a description of a specialty coffee—and that’s exactly why this lot is so much fun. It’s sweet, creamy, juicy, and incredibly expressive, yet it doesn’t come across as overdone or artificial. On the contrary, it shows just how far modern fermentation techniques can go today without the coffee losing its clarity. Every sip is a little different, and you’ll find yourself wanting to keep coming back to the cup, just to see what you’ll discover this time. If you’re looking for a coffee that will spark discussion at the cupping table or surprise even an experienced coffee geek, you’ve just found it.
Behind People Possession are two coffee enthusiasts who decided from the start to go against the grain. Instead of safe and predictable coffees, they seek out lots that have their own personality and aren’t afraid to be a little wild. Their goal isn’t to show what “proper” specialty coffee tastes like, but how incredibly diverse it can be. Each selected lot undergoes careful sourcing and roasting that allows its character to shine through fully. This is exactly the case with Colombian producer Franky Hoyos from the Huila region, whose work with the Bourbon Aji variety fits perfectly with the roastery’s philosophy. After all, a distinctive flavor doesn’t begin in the roaster—it’s born on the farm, where the courage to experiment meets a wealth of experience and precision.
The distinctive character of this coffee did not come about by chance. The Bourbon Aji variety, known for its intense aroma and exotic profile, underwent the Mosto Anaerobic Natural processing method, which is among the most interesting modern fermentation techniques. During the anaerobic process, “mosto”—a liquid rich in natural microorganisms and aromatic compounds from previous fermentations—is used. This helps develop even greater sweetness, a creamier texture, and a more pronounced fruity profile, without the coffee losing its clarity. Combined with the Bourbon Aji variety, the result is a cup that resembles a dessert more than a classic specialty coffee. And that is precisely where its greatest strength lies. It surprises, delights, and proves that experimental processing doesn’t have to be just flashy—it can also be incredibly delicious.