Transparency In Sourcing This is a very exciting coffee brought to us by an amazing team of farmers, and our producer friends Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted six different coffees in front of us at our OTR café! We got to cup each of these coffees and bought two of them on the spot! One of those two was the delightfully sweet, juicy Chamí that we released last year – the other is this unique, excitingly funky Rosa Borbón (pronounced Rosa Boar-bone). This is a very special coffee whose younger sister crop recently scored a 98 from Coffee Review!! After a very good selection of cherries, the mass is made clean with Ozone gas and UV lights. Then, the beans with the cherry are submerged in water at 80℃ for a few minutes with a different microorganism. The cherries are pulped and deposited inside the Bioreactor. Fermentation is controlled without the presence of oxygen. At that time the mass is inoculated with a specific variety of yeast, and after 36 hours of action, the beans are washed. This double-anaerobically processed coffee hails from Southwestern Colombia, is carefully roasted by our very own Andy Kucewicz to highlight the coffee’s unique qualities. The experience of Rosa Borbón begins immediately upon grinding these beans with a blast of exciting, sweet funkiness in the aroma, followed by grapefruit-forward notes on the palette, with a delightfully creamy finish. Farm Name – La Macarena Producer Name – Wilton Benitez Origin – Piendamó, Cauca (Southwestern Colombia) Altitude – 1900 MASL Crop – August 2021 Varietal – Pink Bourbon Process – Double Anaerobic Tasting Notes – grapefruit, funky, creamy Transparency In Sourcing This is a very exciting coffee brought to us by an amazing team of farmers, and our producer friends Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted six different coffees in front of us at our OTR café! We got to cup each of these coffees and bought two of them on the spot! One of those two was the delightfully sweet, juicy Chamí that we released last year – the other is this unique, excitingly funky Rosa Borbón (pronounced Rosa Boar-bone). This is a very special coffee whose younger sister crop recently scored a 98 from Coffee Review!! After a very good selection of cherries, the mass is made clean with Ozone gas and UV lights. Then, the beans with the cherry are submerged in water at 80℃ for a few minutes with a different microorganism. The cherries are pulped and deposited inside the Bioreactor. Fermentation is controlled without the presence of oxygen. At that time the mass is inoculated with a specific variety of yeast, and after 36 hours of action, the beans are washed. This double-anaerobically processed coffee hails from Southwestern Colombia, is carefully roasted by our very own Andy Kucewicz to highlight the coffee’s unique qualities. The experience of Rosa Borbón begins immediately upon grinding these beans with a blast of exciting, sweet funkiness in the aroma, followed by grapefruit-forward notes on the palette, with a delightfully creamy finish. Farm Name – La Macarena Producer Name – Wilton Benitez Origin – Piendamó, Cauca (Southwestern Colombia) Altitude – 1900 MASL Crop – August 2021 Varietal – Pink Bourbon Process – Double Anaerobic Tasting Notes – grapefruit, funky, creamy

Transparency In Sourcing This is a very exciting coffee brought to us by an amazing team of farmers, and our producer friends Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted six different coffees in front of us at our OTR café! We got to cup each of these coffees and bought two of them on the spot! One of those two was the delightfully sweet, juicy Chamí that we released last year – the other is this unique, excitingly funky Rosa Borbón (pronounced Rosa Boar-bone). This is a very special coffee whose younger sister crop recently scored a 98 from Coffee Review!! After a very good selection of cherries, the mass is made clean with Ozone gas and UV lights. Then, the beans with the cherry are submerged in water at 80℃ for a few minutes with a different microorganism. The cherries are pulped and deposited inside the Bioreactor. Fermentation is controlled without the presence of oxygen. At that time the mass is inoculated with a specific variety of yeast, and after 36 hours of action, the beans are washed. This double-anaerobically processed coffee hails from Southwestern Colombia, is carefully roasted by our very own Andy Kucewicz to highlight the coffee’s unique qualities. The experience of Rosa Borbón begins immediately upon grinding these beans with a blast of exciting, sweet funkiness in the aroma, followed by grapefruit-forward notes on the palette, with a delightfully creamy finish. Farm Name – La Macarena Producer Name – Wilton Benitez Origin – Piendamó, Cauca (Southwestern Colombia) Altitude – 1900 MASL Crop – August 2021 Varietal – Pink Bourbon Process – Double Anaerobic Tasting Notes – grapefruit, funky, creamy Transparency In Sourcing This is a very exciting coffee brought to us by an amazing team of farmers, and our producer friends Café Tío Conejo (translated to Uncle Rabbit). They’re an incredibly warm, sweet, hardworking bunch of folks who visited us in October 2021 and actually micro-roasted six different coffees in front of us at our OTR café! We got to cup each of these coffees and bought two of them on the spot! One of those two was the delightfully sweet, juicy Chamí that we released last year – the other is this unique, excitingly funky Rosa Borbón (pronounced Rosa Boar-bone). This is a very special coffee whose younger sister crop recently scored a 98 from Coffee Review!! After a very good selection of cherries, the mass is made clean with Ozone gas and UV lights. Then, the beans with the cherry are submerged in water at 80℃ for a few minutes with a different microorganism. The cherries are pulped and deposited inside the Bioreactor. Fermentation is controlled without the presence of oxygen. At that time the mass is inoculated with a specific variety of yeast, and after 36 hours of action, the beans are washed. This double-anaerobically processed coffee hails from Southwestern Colombia, is carefully roasted by our very own Andy Kucewicz to highlight the coffee’s unique qualities. The experience of Rosa Borbón begins immediately upon grinding these beans with a blast of exciting, sweet funkiness in the aroma, followed by grapefruit-forward notes on the palette, with a delightfully creamy finish. Farm Name – La Macarena Producer Name – Wilton Benitez Origin – Piendamó, Cauca (Southwestern Colombia) Altitude – 1900 MASL Crop – August 2021 Varietal – Pink Bourbon Process – Double Anaerobic Tasting Notes – grapefruit, funky, creamy