Wildflower honey and caramel fill the aroma. Rich sweetness dominate the cup profile like brown sugar with subtle acidity like that of honeydew melon. A classic representation of the Castillo variety!
Elena, with her immense knowledge of specialty coffee in Colombia, introduced us to Hacienda La Pradera. From those first samples, we knew a longer term relationship was being born. Over the course of the last year, Dean at Ally Coffee Importers helped us develop that relationship. This will be the first of many delicious offerings to come from Colombia thanks to the producers of La Pradera.
This Castillo variety was grown between 1,700-1,900 meters above sea level and processed using the washed method. Clean, crisp, deep sweetness only the best Castillo's have. Be on the lookout for more offerings coming from them in the year to come.
The cup profile is jam-packed with sweet, fruited flavors reminiscent of huckleberry jelly and all things purple. In classic Gesha fashion, a bouquet of fresh cut flowers wraps up the cup in a playful experience. The sweetness dominates the cup with browned butter, chocolate malt and a cranberry-orange vibrancy as the cup cools. One to experience, and even better, to share.
Gesha variety was originally collected from coffee forests in Ethiopia in the 1930s. It came to prominence in 2005 when the Peterson family in Boquete Panama entered it into the “Best of Panama” auction breaking the then-record, selling for over $20/lbs. In recent years, many producing countries have sought to produce high quality Geshas; however, with the intense management and high altitude required to produce world-class Geshas, before this year very few we’ve cupped have wowed us enough to purchase.
This year is different! Mexico has been a core part of our sourcing initiative for nearly 10 years. When an opportunity to work with a neighboring community to Majomut (a.k.a. F-Bomb ) arose, we seized the opportunity. Luis Herrera harvested 120kg of their first year’s production on 2-hectares designated to the Gesha trees. We purchased the entire production to share with you!
Ripe fruit saturates the cup finishing silky with rich chocolate notes. In the middle of the cup, juicy and ripe plum transitions to peach giving the cup a structured acidity. As it cools, that brightness turns almost pulpy like fresh-squeezed juice grounded by the structure of milk chocolate qualities.
Ever wondered what the future of coffee tastes like? We think it tastes like progress and delight!
Roast House has supported World Coffee Research for some time now, donating an additional fee per pound of green coffee we purchase across the board. This year, that support has paid off with a delightful harvest of the F1 Hybrid at Aquiares in Turialba, Costa Rica. This variety was grown 1,300 meters above sea level and processed using the washed method.