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Bubble Gum
Risaralda is a landlocked department of Colombia. It is located in the western central region of the country and part of the Paisa Region. The territory is very mountainous and has many kinds of climates in a very small area. Its proximity to harbours on the Pacific Ocean and to the biggest cities in the country makes it a fast-growing economic centre.
This coffee is sourced from Juan D. Gallego at the Buena Vista Farm in Belén de Umbría, Risaralda. He and his family focus primarily on the production of Castillo Rosario, Supremo, Wush Wush and Geisha varietals.
The coffee cherries were aerobically fermented in a hopper for 24 hours. Then they were pulped and anaerobically fermented in a bioreactor for 58 hours.
The resulting cup reminds us of mango, bubble gum and grape.
This coffee is sourced from Juan D. Gallego at the Buena Vista Farm in Belén de Umbría, Risaralda. He and his family focus primarily on the production of Castillo Rosario, Supremo, Wush Wush and Geisha varietals.
The coffee cherries were aerobically fermented in a hopper for 24 hours. Then they were pulped and anaerobically fermented in a bioreactor for 58 hours.
The resulting cup reminds us of mango, bubble gum and grape.
Risaralda is a landlocked department of Colombia. It is located in the western central region of the country and part of the Paisa Region. The territory is very mountainous and has many kinds of climates in a very small area. Its proximity to harbours on the Pacific Ocean and to the biggest cities in the country makes it a fast-growing economic centre.
This coffee is sourced from Juan D. Gallego at the Buena Vista Farm in Belén de Umbría, Risaralda. He and his family focus primarily on the production of Castillo Rosario, Supremo, Wush Wush and Geisha varietals.
The coffee cherries were aerobically fermented in a hopper for 24 hours. Then they were pulped and anaerobically fermented in a bioreactor for 58 hours.
The resulting cup reminds us of mango, bubble gum and grape.
This coffee is sourced from Juan D. Gallego at the Buena Vista Farm in Belén de Umbría, Risaralda. He and his family focus primarily on the production of Castillo Rosario, Supremo, Wush Wush and Geisha varietals.
The coffee cherries were aerobically fermented in a hopper for 24 hours. Then they were pulped and anaerobically fermented in a bioreactor for 58 hours.
The resulting cup reminds us of mango, bubble gum and grape.
Coffee origin
Country
Colombia
Region
Risaralda
Variety
castillo rosario
Altitude
1810 - 1940 m
Farm
Buena Vista
Producer
Juan D Gallego
Process
anaerobic natural
Roast
Light
Tastes like
🥭
mango
🍬
bubble gum
🍇
grape
Community reviews
😃
4.3 Outstanding
4 Reviews
James Holt | 😃 4.0 Excellent
Pour over
January 9, 2024
Sebastien Leclerc | 🙂 3.0 Good
French press
Café très acidulé et fruité.
Je l’ai dégusté à la presse française.
Très léger même en allongeant le temps d’infusion. Je recommande d’essayer une mouture plus fine qu’à l’habitude pour cette technique.
January 1, 2024
Mathieu Asselin | 😍 5.0 Extraordinary
Espresso
Excellent!
December 15, 2023
Show all reviews