Name: DISCOVER BOX: LOVERS EDITION
Availability: InStock

PINK BORBON CAKE

PRODUCER

Brayan Alvear

FARM
Las Palmas

ALTITUDE
1.400 - 1.600 m

REGION
Huila

MUNICIPALITY
Acevedo

HISTORY OF THE FARM

Brayan, a proud native of Acevedo, Huila, Colombia, is here to spill the beans on his coffee-filled tale. Nestled in the heart of San Adolfo, a bustling coffee farm, Brayan's roots run deep in this caffeine-rich soil. It's like the land itself whispered its secrets to him, shaping his destiny.
 
From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his pops' after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own kin), Brayan's on a quest to share their prized coffee cherries with the world. It's no easy feat, but they're up for the challenge.
 
And that's where the magic happens – with a little help from Forest and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in flavor profiles that'll knock your socks off. His dream? Simple yet mighty: to spread the rich, bold taste of San Adolfo Huila's finest brews far and wide. So keep those mugs ready, folks – Brayan's brewing up something special!

PROCESS DESCRIPTION

The Pink Borbon coffee cherries first undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are inoculated with dried, ground banana. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana-mucilage mixture for five days, enhancing the coffee's complexity. Following fermentation, the beans are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.

CANDY BLAST

PRODUCER

Milton Monroy

FARM
Las Palmas

ALTITUDE
1.800 m

REGION
Tolima

MUNICIPALITY
Ibagué

HISTORY OF THE FARM

Meet Milton Monroy, the mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted. Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence. Together, we've crafted this Gesha capturing the essence of Milton's farm.

PROCESS DESCRIPTION

The journey of Gesha Rose Garden coffee highlights the exceptional qualities of the Gesha variety through an innovative natural anaerobic process, designed to enhance the coffee’s unique flavor profile. This meticulous process begins with natural anaerobic fermentation in 60kg tanks for 84 hours. During fermentation, the tanks are shaken every 12 hours to ensure an even distribution of flavors.
 
The next step involves a mixed drying method. The cherries are first placed in mechanical dryers for 6 to 8 hours, where centrifuging helps remove initial moisture. Afterwards, the cherries are transferred to canopies for sun drying, which lasts between 24 and 32 days. During this period, the cherries are dried under temperatures ranging from 18°C to 30°C, promoting an even and controlled drying process that preserves the coffee's delicate characteristics.
 
Following drying, the coffee is stabilized in a dark room for 5 days, allowing the flavors to settle and develop further. The beans are then stored in GrainPro bags for 45 days to ensure consistency and preserve freshness before milling.