If we were DJs this coffee would be our closing track. Would it ruin things for the next DJ? Yes. Would the crowd go wild? Yes. This one is a banger. When Stevo Kuhn, long-time Father friend, and SA barista champion needed a coffee to compete with at the World Barista Champs in Athens this was first up on our setlist. This lot is a Red Bourbon from the famed El Diviso in Colombia and its producer, Nestor Lasso, has tweaked every dial on his processing deck to bring something obscenely good to life. Cherry is hand-picked, floated for ripeness, then undergoes three fermentation stages at varying temps like this 👇 1️⃣ anaerobic fermentation for 70 hours at an average temperature of 17° Celsius, 2️⃣ cherry is then moved to an oxidation tank for 28 hours, reaching a maximum temp of 42°C, 3️⃣ cherry goes into 50kg bags for a 30hr anaerobic fermentation at 16-20°C, 4️⃣ finally coffee is steeped in warm water with leachates from a prior fermentation, 5️⃣ and, at last a three-step drying process gets this lot ready to go. First, in a parabolic drying system below 32ºC, then a pause for 60hrs with the coffee stored in dark bags, and finished to 11% moisture in a dark environment. This release hits all the notes—massive litchi and rose on the nose, silky muscat, passionfruit & blood orange in the mids, with big bassy caramel to keep the party going. This is a 250g pack from our Special Release range. Current roast date: 19/10/23 - If the extensive description above doesn't explain what a banger this coffee is, nothing will.

If we were DJs this coffee would be our closing track. Would it ruin things for the next DJ? Yes. Would the crowd go wild? Yes. This one is a banger. When Stevo Kuhn, long-time Father friend, and SA barista champion needed a coffee to compete with at the World Barista Champs in Athens this was first up on our setlist. This lot is a Red Bourbon from the famed El Diviso in Colombia and its producer, Nestor Lasso, has tweaked every dial on his processing deck to bring something obscenely good to life. Cherry is hand-picked, floated for ripeness, then undergoes three fermentation stages at varying temps like this 👇 1️⃣ anaerobic fermentation for 70 hours at an average temperature of 17° Celsius, 2️⃣ cherry is then moved to an oxidation tank for 28 hours, reaching a maximum temp of 42°C, 3️⃣ cherry goes into 50kg bags for a 30hr anaerobic fermentation at 16-20°C, 4️⃣ finally coffee is steeped in warm water with leachates from a prior fermentation, 5️⃣ and, at last a three-step drying process gets this lot ready to go. First, in a parabolic drying system below 32ºC, then a pause for 60hrs with the coffee stored in dark bags, and finished to 11% moisture in a dark environment. This release hits all the notes—massive litchi and rose on the nose, silky muscat, passionfruit & blood orange in the mids, with big bassy caramel to keep the party going. This is a 250g pack from our Special Release range. Current roast date: 19/10/23 - If the extensive description above doesn't explain what a banger this coffee is, nothing will.