COLOURFUL

SCENERY
LONDON, ENGLAND

COLOURFUL - GESHA, BATIAN, RURU11 BLEND - PERU, KENYA

BLACKBERRY JAM
GINGERSNAP
EARL GREY

PRODUCER: LUIS ABARCA / 3000 SMALLHOLDERS FARMERS
ORIGIN: PERU / KENYA
REGION: AGUA COLORADA, HUABAL, CAJAMARCA / KERICHO COUNTY
FARM: FINCA EL ROMERILLO / RONGO WASHING STATION, LOT 20 COFFEE
VARIETAL: GESHA / BATIAN, RUIRU-11
ALTITUDE: 1930-2000 MASL / 1800 MASL
PROCESS: BIOREACTOR + ANOXIC WASHED / KOJI INOCULATED ANOXIC NATURAL

ROAST DATE: MAY 28, 2026

FROM THE ROASTER

OUTRAGEOUS GREEN COMBO. WE THOUGHT IT WAS TIME FOR A BIG REFRESH OF THE BLEND.

WE'RE TASTING AROMATICS OF FOAM SWEETS, STRAWBERRY LACES AND LEMON/GINGER TEA. IN THE CUP IT'S SUPER SWEET AND BRIGHT, WITH MILK CHOCOLATE AS WELL AS BLACKBERRY & REDCURRANT JAM AS THE DOMINANT NOTES. THERE'S A SPICY/SAVOURY NOTE THAT REMINDS US OF GINGERSNAP BISCUITS AND PRESERVED LEMON. AS IT COOLS BECOMING MORE LIKE DRIED STRAWBERRIES, WITH EARL GREY AND CHINOTTO SODA

PROCESS

BIOREACTOR + ANOXIC WASHED: RIPE CHERRIES PULPED AND PLACED IN A BIOREACTOR, AND INOCULATED FROM A MOSTO MADE FROM PREVIOUS BATCHES (BOTH WASHED & NATURAL) FOR A 72 HR FERMENTATION IN AN ANOXIC ENVIRONMENT. PARCHMENT THEN WASHED AND DRIED IN A PARABOLIC DRIER OVER 15 DAYS.

KOJI INOCULATED ANOXIC NATURAL: RIPE CHERRIES ARE DELIVERED TO THE WASHING STATION AND ARE SORTED AND FLOATED ON ARRIVAL, BEFORE MOVING TO FERMENTATION BARRELS. THE CHERRIES ARE INOCULATED WITH KOJI (A. ORYZAE) AND FERMENTED IN AN ANOXIC ENVIRONMENT FOR 96 HRS, WITH CONTINUAL AGITATION OF THE BARRELS. CHERRIES THEN DRAINED AND DRIED ON RAISED BEDS.

HARVEST

CROP 25/26 - NEW PURCHASING RELATIONSHIP FLY CROP 24/25 - ARRIVED FEB 2026. SECOND HARVEST PURCHASING FROM LOT 20