Varieties: Caturra, Chiroso, Sidra & Java Farm: El Paraiso Region: Gigante, Huila, Colombia Elevation: 1,840 Meters Harvest: August 2024 Process: Washed Notes: Agave, fig, stonefruit, full-bodied. Ernedis has produced a balanced & juicy profile out of this luxurious field-blend. It's rare to see such incredible varieties put toghether so thoughtfully. This cup is syrupy with notes of date, loquat & currant. I also get notes of purple fruits, dried berries, cherry tart, Monukka raisins and almond. The profile is full of nuance while still remaining full bodied and clean. This lot is an approachable and well-rounded, I definitely recommend for espresso as well as a daily cup standard. This is a deluxe blend of cherries that compliment each other. There's nuance, harmony and complexity. It's got the perfect mix of of bright and weighted cherry styles. The Java & Caturra anchor the body and mouthfeel. The Chiroso & Sidra lighten the cup with subtle florals and citrus. The result of the these four cherries coming toghether makes for a magical, balanced and layered cup profile. Ernedis is building out his farm with incredible variation. Due to lower yields this season, it made more sense to build an offering with all of his varieties. Only the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. Ernedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying. A couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. A one-of-a-kind producer that we are thrilled to be able to work with! Our coffees are best after two weeks+ of the roast date.

Varieties: Caturra, Chiroso, Sidra & Java Farm: El Paraiso Region: Gigante, Huila, Colombia Elevation: 1,840 Meters Harvest: August 2024 Process: Washed Notes: Agave, fig, stonefruit, full-bodied. Ernedis has produced a balanced & juicy profile out of this luxurious field-blend. It's rare to see such incredible varieties put toghether so thoughtfully. This cup is syrupy with notes of date, loquat & currant. I also get notes of purple fruits, dried berries, cherry tart, Monukka raisins and almond. The profile is full of nuance while still remaining full bodied and clean. This lot is an approachable and well-rounded, I definitely recommend for espresso as well as a daily cup standard. This is a deluxe blend of cherries that compliment each other. There's nuance, harmony and complexity. It's got the perfect mix of of bright and weighted cherry styles. The Java & Caturra anchor the body and mouthfeel. The Chiroso & Sidra lighten the cup with subtle florals and citrus. The result of the these four cherries coming toghether makes for a magical, balanced and layered cup profile. Ernedis is building out his farm with incredible variation. Due to lower yields this season, it made more sense to build an offering with all of his varieties. Only the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. Ernedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying. A couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. A one-of-a-kind producer that we are thrilled to be able to work with! Our coffees are best after two weeks+ of the roast date.