The flavor profile of this coffee is incredibly playful, intense, and sweet. From the very first sip, you’ll be enveloped by layered notes of ripe raspberries and wild blueberries, which create a deep, fruity body in the mouth. This freshness is accompanied by the irresistible, almost nostalgic sweetness of cherry candies. The entire experience is then rounded off by a very delicate, elegantfloralnote that lends the coffee a touch of sophistication and lightness. The roaster has roasted the beans for drip coffee with such precision that all these intense, complex elements have come together to create a crystal-clear and juicy cup that will continue to delight you even after it has completely cooled.
The coffee comes from the mountain slopes around the town of Bruselas in the Huila region, which is rightly nicknamed the coffee capital of Colombia. The farm is managed by Jhonatan Gasca, whose family has been involved in coffee cultivation for three generations. Since launching a new project in 2022, the family has focused on absolute traceability of origin and sustainability—for example, they have integrated beekeeping into the farm’s ecosystem, thereby significantly supporting local biodiversity. This specific lot consists of the exceptional Bourbon Rose (Pink Bourbon) variety, grown at an altitude of 1,750–1,800 meters above sea level, where, thanks to slow ripening, it acquires its naturally sweet and complex genetic profile.
The breathtaking purity and complexity of this coffee are the result of a masterfully executed Natural Anaerobic Thermal Shock process. It all begins with the strict hand-picking of only 100% ripe cherries, which first undergo a controlled 24-hour oxidation to kickstart microbial activity. The cherries are then inoculated with special yeast strains in stainless steel tanks and fermented without air exposure, which develops deep notes of tropical fruit in the beans. This is followed by a crucial step: thermal shock, which immediately stops the entire process and literally locks the developed aromatic essences and honey-like sweetness within the bean. The coffee is then slowly sun-dried in covered marquesinas for 20 to 30 days and rests for months in a stabilized environment before export. It is a scientifically refined process that delivers an unforgettable coffee experience.