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Colombia Eduardo Armero Martinez
Double Fermented Honey Pink Bourbon
Apricot, Meyer Lemon, Persimmon, Green Tea
TASTING MENU -
Now Available Daily!
Variety: Pink Bourbon
Process: double fermentation - 1st stage maceration in sealed bags for 36hr, 2nd stage depulped and fermented in tank with mucilege for 24hr
Drying: Sundried on raised beds until 11% moisture
Elevation: 1700-1800 MASL
Producer: Eduardo Armero Martinez, coordinating 4 smallholder farms with meticulous processing instructions
Region: La Argentina, Huila
Origin: Colombia
Eduardo Armero, a two-time Colombian cupping champion, crafts exceptional community coffee blends by harmonizing terroir, variety, and small farm collaboration. The Pink Bourbon variety is notable for its rose-hued fruit, unique long berry shape, and great sensory profile. It remains a genetic mystery suspected to share genetics with an Ethiopian landrace. Eduardo selected four farms that grow Pink Bourbon in La Argentina, Huila, and guided producers through a meticulous two-step fermentation, preserving the cherries' cleanliness and uniformity. Collaborating closely with the Federación Nacional de Cafeteros de Colombia (FNC), Eduardo supports quality improvement, export preparation, and market access, all while fostering sustainable coffee practices and improving the quality of life for producers' communities. This lot embodies the precision and passion that have made Eduardo a leader in Colombia's coffee scene.
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Colombia Frank Torres Sidra Washed
White Floral, Honeydew Melon, Blueberry
Variety: Sidra
Process: Washed
Fermentation: 48hr in cherry,
72hr depulped
Drying: 15-20 days, sun beds & covered patios
Producer: Frank Torres
Farm: La Indonesia
Altitude: 1750-1850 masl
Region: Narino, La Union
Origin: Colombia
If you have been enjoying our coffees, you are no stranger to Frank Torres, from whom we have been bringing coffees of many different varieties and processes.
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This month, we decided to feature side-by-side, the same variety of coffee - Sidra, but in two different processes: Washed and Natural. If you have wondered how the processing plays into the character of a coffee, we hope to provide that opportunity for you to experience it firsthand!
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The value of studying the two different processes with a Sidra variety, is that the variety itself embodies high complexity and sweetness, a wealth of pleasant qualities and potentials (making it a well-loved and sought-after variety in coffee competitions), that can shine and present themselves in such different ways even though you can find a unique resemblance... like siblings and even twins!
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When you taste the coffees, notice their aroma, acidity, sweetness, the weight and texture of the coffee on your palate, and what foods they each remind you of from your memory library.
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In this first part of the Twin coffees - the Washed Sidra, you will find notes of white/green floral & fruit, with a distinct blueberry, with a lighter weight and clean finish.
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Colombia Frank Torres Sidra Natural
Fresh Strawberry, Hibiscus, Peach, Vanilla Cream
Variety: Sidra
Process: Natural
Fermentation: 70hr wet in-cherry, 40hr dry
Drying: 20-25 days, raised beds
Producer: Frank Torres
Farm: La Indonesia
Altitude: 1750-1850 masl
Region: Narino, La Union
Origin: Colombia
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - NOV 2024
The second part of our Twin tasting - this Natural Sidra, will showcase lots of red fruit notes reminding you of fresh strawberry, accompanied by sweet vanilla cream and peach flavours, presented in a heavier, syrupy body.
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We hope you enjoy both coffees for their own unique beauty!
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About Frank Torres' farm:
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Thanks to the efforts of farmers like Frank, the area surrounding his farm has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee.
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This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. Frank has inherited a part of this farm and is in charge of overseeing all processing and farming practices. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for a coffee giant's specialty coffee program, as well as a green coffee buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique and innovative in Colombia. His continuous efforts to improve farming practices has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation.