FiftybeansRoastery has prepared a fresh new limited edition. Although the beans are from Colombia, their flavor profile is reminiscent of coffees from Ethiopia in many ways. The coffee is sweet, juicy, and pleasantly acidic, with a fresh, bright flavor resulting from the washed processing method combined with fermentation.In the cup, you’ll detect notes of mango, flowers, and honey. So, if you’re looking for something delicately fruity, you’ve come to the right place. And if you’re hesitating between making it as an espresso or a pour-over, this coffee will make your decision easier. It’s worth keeping this coffee in stock because it’s roasted toan “omni” profile, meaning it’s suitable for both espresso and pour-over.
The beans come from Colombia, from farmerMarlon Rojas Pérez’sLa Reserva farmin the Huila region, a renowned coffee-growing area in Colombia. Beans from this region are characterized by sweetness, fruitiness, and a juicy, lively acidity. The coffee cherries ripen here at an altitude of 1,720 meters, which gives them even more character, as they have more time to develop their sweetness and overall profile. The volcanic soil also plays a role, adding another layer of complexity. The Papayo variety is truly rare. It earned this name because its cherries resemble papayas in shape.
The coffee was processed using the washed method, which gives it a clean, fresh flavor. First, the coffee cherries oxidize in their skins for 48 hours, which initiates the breakdown of sugars and prepares the cherries for subsequent fermentation. The cherries are then peeled and placed in airtight plastic tanks for 88 hours, where anaerobic fermentation takes place. This is what really brings out the character of this coffee. The coffee is then washed several times with clean water and dried on African beds for 15 days. And then it’s ready to go out into the world.
- Farmer: Marlon Rojas Pérez
- Farm: La Reserva
- Altitude: 1,720 m a.s.l.