Jorge 'Pikudo' Andrade Rosado

The processing protocols for this coffee were heavily inspired by the traditional Yemeni Natural process, an influence which Herbert credits to his CQI trainer who he got started on coffee processing with. In the cup we find tart but bright berry notes accentuated by an effervescent orange blossom note that pervades the cup, all expressed in a syrupy profile that become the hallmark of a well done anaerobic/anoxic process.

Tasting Notes: orange blossom, strawberry, blueberry, the good part of an anaerobic

Funk rating: 2/5

Varietal: Rosado/Pink Bourbon

Altitude: 1900 masl

Region: Palestina, Colombia

Process: Anoxic Natural - Very ripe to overripe cherries are fermented for 12 hours in cherry before they are transferred to sealed containers and fermented anaerobically for 72 hours before drying.

Importer: LaReb