This is a coffee to convert even the natural process skeptics among you: it certainly did on our tasting panel. The Herrera brothers at Granja La Esperanza were among the first in Colombia to naturally process coffee and they continue to experiment with new methods. This is a “hybrid natural” coffee: fermented in the whole cherry then dried using mechanical dryers, nicknamed the dragons. The result is an incredibly expressive coffee: we tasted Pink Lady apples and passionfruit to the dome.
We previously featured this coffee on Fellow Drops: our super-curated coffee discovery service.
Bag Size: 10 oz (283 g)
Origin: Caicedonia, Valle del Cauca, Colombia
Elevation: 1430 - 1860 MASL
Varietal: Bourbon, Caturra
Process: Hybrid Natural
Raoster Tasting Notes: Sangria, Cherry, Chocolate Truffle
We Tasted: Pink Lady Apples, Passionfruit
Based in San Diego, Bird Rock Coffee Roasters were named Roaster of the Year in 2012 by Roast Magazine and have won four Good Food Awards in the years since. We’ve featured their coffee on Fellow Drops and we’re delighted to be able to share more of their roasts here.
All coffees are roasted to order and shipped direct from the roaster.
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.
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Grind: Medium Fine
Water: 350g at 202 °F
Bloom: 50g of water for 30 seconds
At 30 seconds: Pour until you reach 175g.
At 1:10: Pour until you reach 250g.
At 1:35: Pour until you reach 300g.
At 2:00: Pour until you reach 350g.
Total Brew Time: 3 minutes.
Brew Time: 24 seconds