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Fizzy Cherry Cola
Colombia is one of the most well known coffee growing regions in the world, often exporting an annual average of 11.5 million bags. It many peaks & valleys create some of the most sought after coffees to ever make it into your daily morning cup.
This coffee is sourced from two producers: Felipe Trujillo in Santa Barbara (Antioquia) and Pablo Andres Guerrero in Pasto (Nariño). Though blends get a bad rap amongst coffee connoisseurs, this blend will undoudtedly surpise even the most picky coffee drinkers. It is composed of a washed Caturra and an anaerobic natural Castillo.
The resulting cup reminds us of gummy cola bottles, cherry candy and grenadine.
This coffee is sourced from two producers: Felipe Trujillo in Santa Barbara (Antioquia) and Pablo Andres Guerrero in Pasto (Nariño). Though blends get a bad rap amongst coffee connoisseurs, this blend will undoudtedly surpise even the most picky coffee drinkers. It is composed of a washed Caturra and an anaerobic natural Castillo.
The resulting cup reminds us of gummy cola bottles, cherry candy and grenadine.
Colombia is one of the most well known coffee growing regions in the world, often exporting an annual average of 11.5 million bags. It many peaks & valleys create some of the most sought after coffees to ever make it into your daily morning cup.
This coffee is sourced from two producers: Felipe Trujillo in Santa Barbara (Antioquia) and Pablo Andres Guerrero in Pasto (Nariño). Though blends get a bad rap amongst coffee connoisseurs, this blend will undoudtedly surpise even the most picky coffee drinkers. It is composed of a washed Caturra and an anaerobic natural Castillo.
The resulting cup reminds us of gummy cola bottles, cherry candy and grenadine.
This coffee is sourced from two producers: Felipe Trujillo in Santa Barbara (Antioquia) and Pablo Andres Guerrero in Pasto (Nariño). Though blends get a bad rap amongst coffee connoisseurs, this blend will undoudtedly surpise even the most picky coffee drinkers. It is composed of a washed Caturra and an anaerobic natural Castillo.
The resulting cup reminds us of gummy cola bottles, cherry candy and grenadine.
Coffee origin
Country
Colombia
Region
Antioquia
Variety
castillo
Altitude
1920 - 2200 m
Farm
Los Pinos
Producer
Felipe Trujillo
Process
anaerobic natural
Roast
Light
Show all coffee origin
Tastes like
🍬
gummy cola bottles
🍒
cherry candy
🍸
grenadine
Community reviews
😃
8.7 Outstanding
3 Reviews
Luciano
Espresso
Délicieux avec un peut de lait
4 months ago
Mark Lyons
Pour over
Strong acidity and a bit of natural process funk. Cherry cola might be a bit of stretch as a descriptor, but it is different and interesting.
4 months ago
Laurent
Chemex
plutôt foncé mais très surprenant! Crée une belle crema en espresso, une belle texture autant en filtre qu'en espresso, un goût drôlement fruité et un bon punch d'acidité sans sacrifier le côté sucré
4 months ago
What people are saying
Mélanie
4 months ago
🥤🍒
Erin Greeno
10 months ago
First sip is dark chocolate and bitter cola. Finishes a bit sweeter, like a cherry liquor chocolate. 🍒☕️🍫
🍫
🍒
🍸
Kevin Plante-Germain
11 months ago
Voici mon premier sac Th3rdwave d'octobre : Le Fizzy Cherry Cola torréfié par Pirates of Coffee (Toronto). Il s'agit d'un colombien aux grains Castillo (anaérobique) et Caturra (lavé). Je me fais un V60 à 23g de grain et 350ml d'eau.
Au nez, le grain moulu possède des arômes de cerise et de Pepsi. Il est accompagné de notes vertes d'herbe et et jus d'orange.
En bouche, le café s'introduit de façon plus relevée et intense, dénotant des saveurs crémeuses de cola et de cerise confites. L'orange se manifeste surtout en finale, alors qu'un goût persistant et acide reste au palais.
Le Fizzy Cherry Cola est un café aux saveurs puissantes et possède une texture ronde. Je m'attendais à quelque chose de plus léger, trouvant que les saveurs intéressantes sont derrière l'épaisseur. Ceux aimant les cafés plus lourds trouveront leur compte, contrairement à moi qui aime les torréfaction plus pâle aux saveurs plus douces. Bref, je pense que ce café aurait les propriétés plus adéquates pour être fait en espresso.
🥤
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