$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Finca Las Flores [Thermal Shock Yeast Anaerobic Natural]
Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Natural
Tasting Notes: Rose, Grape, Strawberry Yogurt, Passion Fruit, Skittles, Plum Wine
The Extraordinary Processes:
Thermal Shock – Elevating Coffee to a Competitive Level. The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.
This natural process emphasizes intense fruit-forward flavors and a vibrant cup profile that truly stands out, making it a favorite among those pushing the boundaries of coffee expression. Cherries are hand-selected at peak ripeness, boasting Brix levels between 24 and 26. They then undergo 48 hours of oxidation in plastic tanks, with fermentation leachates recirculated to ensure a controlled environment and consistent monitoring of Brix and pH levels. The process concludes with traditional natural sun drying, allowing the inherent sweetness and vibrancy to concentrate, resulting in a rich and complex cup.
$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Finca Las Flores [Thermal Shock Yeast Anaerobic Washed]
Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Washed
Tasting Notes: Osmanthus Syrup, Lychee, Sake, Yellow Lemon, Eucalyptus, Green Grape
The Extraordinary Processes:
Thermal Shock – Elevating Coffee to a Competitive Level. The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.
This coffee showcases a meticulous process designed for a clean and vibrant profile, offering the kind of clarity and nuanced flavors sought after by championship competitors. Cherries are harvested at optimal ripeness and undergo 48 hours of anaerobic fermentation with constant rotation for uniformity. After pulping, they are sealed for a second 80-hour anaerobic stage. The crucial "thermal shock" comes when the coffee is washed with 40°C water to thoroughly remove mucilage, leading to its silky texture. Drying involves rapid dehydration to lock in precursors, followed by slow, solar patio drying to preserve the developed complexity.
200g
500g
1kg
$18.00
200g
500g
1kg
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Valle del Cauca Colombia | Puma Estate Coffee
Origin: Manantiales del Frontino Farm, Valle del Cauca, Colombia
Producer: Andrés Londoño (Colombian Exotic Coffee Growers)
Variety: Castillo and Caturra
Process: Wet Exothermic Cherry (Two Aerobic Fermentations)
Altitude: 1450-1750 M.A.S.L.
Roast Level: Medium (For Espresso)
Flavour Notes: Milk Chocolate, Tropical Fruits, Caramel, Hint of Oak
We are excited to introduce our new season coffee, the Puma Estate, an exotic selection from the renowned Colombian Exotic Coffee Growers. This distinctive offering is sourced from the award-winning Manantiales del Frontino farm, located on a hill in the Central Andes mountains near Caicedonia in the Valle del Cauca region of Colombia.
The farm, which won 1st and 3rd place in the 2018 Cup of Excellence, is run by Andrés Londoño, a third-generation farmer who combines traditional values with innovative methods. The primary variety grown is Castillo, a Colombian hybrid specially adapted to the region's conditions, cultivated at altitudes ranging from 1450 to 1750 meters above sea level.
This coffee is processed using the innovative Wet Exothermic Cherry method, which involves two distinct aerobic fermentations (a 24-hour fruit hydrolysis followed by a tank fermentation after depulping). The cherries are then carefully dried in a mechanical silo with temperature control below 40∘Celsius to enhance sweetness and reduce bitterness.
Brew, Sip & Enjoy Brewing!
