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Green Bean Tasting Pack | Loopy Fruits Edition

Green Bean Tasting Pack | Loopy Fruits Edition

Regular price $47.00
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Rare and Limited:

This trio of beans are from some of the finest producers in Colombia. The rarest and finest loopy fruits edition highlights the wild and fruity flavour profiles of different varietals and processing methods. You'll receive 400g bags of each option (3 x 400g bags) from our rarest & finest selection.

 


Colombia | Purple Caturra | Natural Cherry
 

This unique lot comes from the trees of the Purple Caturra variety, and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with the wet-processed or “washed” coffees.

The Purple Caturra Natural is harvested and produced at Finca Monteblanco – a farm located on the very top of a mountain, in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni.

In the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.

Variety: Purple Caturra
Farm: Finca Monteblanco
Farmer: Rodrigo Sanchez
Region: San Adolfo, Pitalito
Altitude: 1800m
Process: Natural Cherry 250hr Fermentation
Cupping Notes: A super complex coffee with a boozy body and deep umami profile. Flavours of coffee cherry pulp, stewed rhubarb, dark chocolate and blood orange. This is a serious coffee with a savoury kick.


Colombia | Castillo | Carbonic Maceration

Experience the beloved nuanced fruit flavors of Carbonic Maceration in this Castillo Carbonic Maceration lots from the Lopez family. They have been cultivating coffee on Finca Puerto Alegre and Finca La Esperanza for over 3 generations and their experience combines with this innovative processing method to create a complex, fruity and floral cup. In 2014, 4 Lopez siblings – the grandchildren of Don Moises – took over the farm and began focusing their efforts on producing sustainable, specialty coffees. The siblings were later joined by several of their own children who have focused on innovative processing and ecotourism and today, the farm benefits from this multi-generational expertise. 

Variety: Castillo
Altitude: 1,450m
Farm: El Roble
Farmer: Jairo Lopez
Region: Quindio
Process: Carbonic Maceration
Harvest Months: Year-round 

Cupping Notes: Deep complex aromas and flavours of raspberries, guava, apricot, lemon candy and redskins. Medium body and sparkling acidity.

 

Colombia | Castillo and Caturra | Niu Culturing

The La Riviera farm is located in the La Estrella village of the municipality of Santa Rosa de Cabal in the department of Risaralda. Its owner is Julio Cesar Madrid Tisnes, a third-generation coffee grower. One day motivated by the desire to promote the consumption of quality coffee in his own country, he decided to buy a farm where his family could grow varieties of coffee that, despite the lower productivity, the taste in cup was remarkable. Currently they have special varieties including Geisha, Red, Pink and Yellow Bourbon, Tekisic, Sudan Rumé, Moka, Laurina, Maragogype, Yirgacheffe, Catiope, Java and SL28. They were concerned with controlling the quality of the coffee fermentation processes and thanks to this they have determined the ideal fermentation times for each of the varieties, as well as the drying protocols using mechanical and solar systems. After years of experience in coffee fermentation at Finca La Riviera they have designed four protocols adapted to the varieties:

  • Washes
  • Fine Naturals
  • Cold press
  • Culturing

 

Grower: Julio Madrid
Farm: La Riviera
Farm size: 20 hectares
Region: Risaralda, Santa Rosa
Grade: Specialty
Elevation: 1500m
Variety: Castillo, Colombia.
Process: culturing fermentation, where they used coconut
Cupping Notes: Pina Colada Coffee! Thick and creamy body with a tropical acidity. Flavours and aromas of coconut, butter, pineapple and jellybeans. Sweet and vibrant.

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