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This coffee is a rare chance to try something truly special in coffee processing. Colombian producer José Giraldo fermented this Pink Bourbon long enough for a SCOBY to form, a symbiotic culture of bacteria and yeast, similar to that used in the production of kombucha. It was grown in Acevedo, Huila, then fermented over 348 hours in tanks of water pumped continuously with oxygen, causing the pectins in the fruit to break down and creating a unique community of microorganisms. Afterwards it was dried in its fruit in the sun and then vacuum sealed and rested for three months.
Duck-rabbit noted “a cup like no other”: dynamic, tart, sweet, and syrupy, with a cocktail of tropical fruit candy notes. We found a boozy fragrance and tasted passionfruit, wild flowers, and lemon hard candy, with a juicy malic acidity and a thick tea-like body.
Bag Size: 6 oz (170 g)
Roast: Medium-Light
Origin: Quindío, Colombia
Elevation: 1700 MASL
Varietal: Pink Bourbon
Process: Scoby Natural
Roaster Tasting Notes: Tropical Fruit and Candy, Sour Strawberry, Star Fruit, Sweet Tarts
We Tasted: Passionfruit, Wild Flowers, Lemon Hard Candy
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
duck-rabbit is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 1:17.81
Coffee: 16g ground at 4 on Ode Gen 2
Water: 285g at 199°F Bloom: 32g for 30 seconds
Pulse Pours: After the bloom pour to 200g and after that drains, pour to a finishing weight of 285g.
Total Brew Time: 2:10
AeroPress® Recipe
Ratio: 1:12.22
Coffee: 18g ground at 5 ⅓ on Ode Gen 2
Water: 220g at 199°F
Steps: Inverted, pre-rinse filter, bloom with 50g water, and stir for 3-5 seconds. At 30 seconds pour to 200g and at 1:15 mins, stir and cap. At 1:45 mins, give it a slight swirl, flip and press down, finishing around 2:00 mins, then add 20g more water to brew.
French Press Recipe
Ratio: 1:12.5 Coffee: 24g ground at 9 on Ode Gen 2 Water: 300g at 199°F Total Brew Time: 4:30 Steps: Pour to 300g, taking about 30 seconds, and at 1:30 mins, stir thoroughly for 12-15 seconds. At 4:30 mins, press and pour.
Espresso Recipe
Using Flair 58
Ratio: 1:2
Dose: 18g
Yield: 36g
Brew Time: 18 secs
Steps: Preheat device on Flair set to low. Start timer as soon as the lever is lifted and slowly apply 2 bars of pressure. Take about 5 seconds to reach 2 bars and maintain that pressure until the scale reaches 36g.
Roast: Medium-Light
Origin: Quindío, Colombia
Process: Scoby Natural
Varietal: Pink Bourbon
This coffee is a rare chance to try something truly special in coffee processing. Colombian producer José Giraldo fermented this Pink Bourbon long enough for a SCOBY to form, a symbiotic culture of bacteria and yeast, similar to that used in the production of kombucha. It was grown in Acevedo, Huila, then fermented over 348 hours in tanks of water pumped continuously with oxygen, causing the pectins in the fruit to break down and creating a unique community of microorganisms. Afterwards it was dried in its fruit in the sun and then vacuum sealed and rested for three months.
Duck-rabbit noted “a cup like no other”: dynamic, tart, sweet, and syrupy, with a cocktail of tropical fruit candy notes. We found a boozy fragrance and tasted passionfruit, wild flowers, and lemon hard candy, with a juicy malic acidity and a thick tea-like body.
Bag Size: 6 oz (170 g)
Roast: Medium-Light
Origin: Quindío, Colombia
Elevation: 1700 MASL
Varietal: Pink Bourbon
Process: Scoby Natural
Roaster Tasting Notes: Tropical Fruit and Candy, Sour Strawberry, Star Fruit, Sweet Tarts
We Tasted: Passionfruit, Wild Flowers, Lemon Hard Candy
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
duck-rabbit is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 1:17.81
Coffee: 16g ground at 4 on Ode Gen 2
Water: 285g at 199°F Bloom: 32g for 30 seconds
Pulse Pours: After the bloom pour to 200g and after that drains, pour to a finishing weight of 285g.
Total Brew Time: 2:10
AeroPress® Recipe
Ratio: 1:12.22
Coffee: 18g ground at 5 ⅓ on Ode Gen 2
Water: 220g at 199°F
Steps: Inverted, pre-rinse filter, bloom with 50g water, and stir for 3-5 seconds. At 30 seconds pour to 200g and at 1:15 mins, stir and cap. At 1:45 mins, give it a slight swirl, flip and press down, finishing around 2:00 mins, then add 20g more water to brew.
French Press Recipe
Ratio: 1:12.5 Coffee: 24g ground at 9 on Ode Gen 2 Water: 300g at 199°F Total Brew Time: 4:30 Steps: Pour to 300g, taking about 30 seconds, and at 1:30 mins, stir thoroughly for 12-15 seconds. At 4:30 mins, press and pour.
Espresso Recipe
Using Flair 58
Ratio: 1:2
Dose: 18g
Yield: 36g
Brew Time: 18 secs
Steps: Preheat device on Flair set to low. Start timer as soon as the lever is lifted and slowly apply 2 bars of pressure. Take about 5 seconds to reach 2 bars and maintain that pressure until the scale reaches 36g.
