Did summer end sooner than you’d like? The Slovak roastery Concept Coffee will bring it back for a little while longer with its Colombian Yellow Nectar coffee. The delicate sweetness of honeydew melon blends with the juiciness of white peaches and fresh notes of ripe yellow plums. The profile is rounded out by creamy vanilla, which gives the coffee a smooth, almost dessert-like character. You can look forward to a silky body, pronounced fruity sweetness, and a pleasantly fresh finish. Juicy, sweet, and pleasantly creamy—in short, a little slice of summer that you can enjoy even in the fall.
Behind this Colombian coffee is producer Félix Alberto Torres Morantes, who runs the Finca Río Negro farm in the Huila region. The coffee trees here grow at an elevation of 1,700–1,950 meters above sea level, where warm days alternate with cool mountain nights. Together with the fertile volcanic soil, these conditions allow the coffee cherries to ripen slowly. Félix focuses on experimental processing methods, which he tailors to individual lots. He combines modern fermentation techniques with carefully controlled drying to best bring out the character of the cultivated varieties.
Yellow Nectar is made from the Pink Bourbon variety, known for its pink-colored cherries and genetic kinship with the original Ethiopian coffee trees. A unique feature of this coffee is its washed processing with anaerobic lactic fermentation. After being hand-picked and sorted, the skin is removed from the cherries, while the sweet pulp remains on the beans. The beans are then fermented in sealed tanks in the presence of lactic acid bacteria. After fermentation, the beans are thoroughly washed with clean spring water and slowly dried for 15–20 days on shaded raised beds. This process helps develop the coffee’s creamy texture and fruity character.
- Producer/Farmer: Félix Alberto Torres Morantes
- Farm: Finca Río Negro
- Altitude: 1,700–1,950 m above sea level
- SCA score: 87.5 points