Purple Clouds from Amsterdam-based DAK Coffee Roasters is a distinctive Colombian coffee roasted for drip brewing, combining intense fruitiness with creamy sweetness. The cup reveals notes of forest fruits reminiscent of fruit gelato, a subtle creamy hint of vanilla yogurt, and a sweet aftertaste of brown sugar. The resulting profile is rich, silky, and at the same time very elegant—the fruitiness is pronounced but beautifully rounded out by sweetness and a creamy texture. This makes the cup intense yet very harmonious and well-balanced. It is the kind of coffee that captivates with its complexity while remaining very pleasant for everyday drinking.
The coffee comes from Colombia, specifically the Pitalito area in the Huila region , where it is produced by Catalina Gutiérrez and Pierre Fargetton at the Cata Reserva farm . This relatively new project emerged after years of collaboration with local farmers and the export of specialty coffee from Colombia. The farm is located at an altitude of approximately 2,000 meters above sea level, creating ideal conditions for growing the Pink Bourbon variety. The high altitude slows the ripening of the coffee cherries, giving the beans more time to develop complex aromatic compounds and natural sweetness. It is precisely the combination of this variety and the high-altitude terroir that is responsible for this coffee’s elegant yet very distinctive flavor profile.
Processing is carried out using the experimental anaerobic natural method . First, the coffee cherries undergo a long oxidation period lasting approximately 72–84 hours, during which initial enzymatic reactions occur and flavor precursors develop. The cherries are then sealed in an oxygen-free environment and ferment for approximately 36 hours. This process promotes the development of specific microorganisms and creates a creamy texture and pronounced sweetness in the flavor. The result is a cup with a silky body, intense fruitiness, and a dessert-like sweetness reminiscent of gelato and vanilla yogurt.