This tasty threesome comprises a trio of bean Colombian brilliance. This is a great way to taste the best of Colombian Coffee. You’ll note there’s an icon on the labels – we call them relationship coffees as we’ve visited and met the producers.
This collection comprises of the following beans:
I Ain’t Afraid of No Roast
This bean is from Catuai, Castillo in Colombia with notes of caramel, orange, toffee apple it’s an all-rounder so any time of day! These beans are sourced from over 89 smallholder farmers in the ARGCAFFE group.
The ARGCAFFE group has a history that is common to many producer groups. Five years ago, a neighbourhood group of producers (17 at the time) started to work together in an attempt to find better prices and a better market for their coffee. Argelia is a fairly remote southern part of Cauca state, and these guys live fours hours from the main highway, across three valleys.
To find more about this bean head over to here >
Sweet Beans Are Made of This
Most bourbon varietals in the coffee world is red, yellow, or occasionally orange, whereas pink bourbon is probably the rarest of the types. It’s more difficult to grow, low-yielding, and can be susceptible to difficulties and pests, so when we find some, we tend to get pretty excited. This coffee is beautiful – we’ve been drinking it for a couple of weeks and we’ve tasted the following; pink lemonade, raspberry, strawberry, lavender, champagne, hints of ginger, blueberry, milk chocolate, toffee, and some others as well. It’s perfectly suited to filter brew methods (V60, Chemex, batch brew), but with some careful work will result in an outrageously complex espresso.
A Little Press Conversation
You can read plenty about Finca Beraca in our blog post on Chris’s trip to Colombia
as it was one of the farms he visited, along with the good people of Banexport (the Colombian exporter) and Cafe Imports (the trader whom we work with in Colombia). Beraca is a young farm, only now 2.5 years old, and the quality of these first harvest is amazing, especially considering that the varietal used here is Castillo – not the most popular. Castillo is 1/20th robusta, according to its genetic make-up, so specialty coffee nerds generally tend to dismiss it.
This is coffee is like a showcase of all that’s great about Colombian coffee – it’s bright in terms of acidity, but also well rounded, with plenty of honeycomb and caramel flavours present. It’ll work predominantly in filter and cafetiere brewing methods, but it’s versatile to be used for espresso also, though some careful dialling-in will be required.
And there’s 20% off, so get involved!