We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
Origin's Artisan Reserve releases are something that every true lover of specialty coffee lover should look out for. These aren't just rare coffees; they tend to be some of the most standout flavour profiles that we encounter every year. This one is no different. You can find some more notes on the cup profile below, but before we get into the flavours, let's talk about what's exciting us in this coffee.
This lot is comprised entirely of Pink Bourbon, a fairly rare variety that is gaining popularity as a specialty coffee grown in Colombia. Our recent experiences of Pink Bourbon lots have all been sensational, so a 100% Pink Bourbon coffee would always capture our attention.
This lot is also a product of a particularly unique processing method. Not only has it undergone carbonic maceration (fermentation in an oxygen-depleted environment), but it actually has gone through a three-stage process not quite like anything we've encountered before. You can read the details of this process below. Suffice it to say, this is definitely an experimental lot.
Phaedon's tasting notes
As experiments go, it seems that this one in coffee processing has been an indisputable success. When I had my first taste of this coffee, a simple French press brew, I couldn't help but send an exuberant message to Joel, Origin's founder and owner, despite it being well before 6 AM. I just couldn't wait to express my excitement.
The notes I wrote down that morning featured the terms "crazy" and "insanely sweet", as well as the slightly more sober mentions of "tart berries", "floral notes", "candied peach", and "something herbal."
Having now spent a bit more time with this coffee, I would still say that the French press is my favourite way to enjoy it - I like it in all its unadulterated, unfiltered glory - but I've also enjoyed some sensational, AeroPresses, pour-overs and batch brews where more of those strawberry notes come to the fore. I also found some subtle grapefruit and pineapple notes in my batch brew specifically and some sweet lemon in my AeroPress.
This is one of those coffees; it's one of a kind. It will likely be gone before you know it. Don't miss out on a chance to try it.
- Flavour: Strawberry, hibiscus, clove, cardamon, basil, eucalyptus, kola nut
- Body: Silky, medium
- Roast: Light-medium
- Acidity: Round, complex, red cherry
- At its best: siphon, plunger, Aeropress, espresso + milk-based espresso
This very special lot of Pink Bourbon Spice Up is produced on Finca El Placer, by Sebastian Ramirez, a 4th generation coffee producer who has been running his family estate for over a decade.
El Placer means ” The Pleasure”, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarca, Quindio at 1,744 masl. At El Placer, avoiding herbicides and cutting weeds every two months is part of a sustainable approach to farming. They prioritise soil health, which results in healthy plants and contributes to great flavour profiles too. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.
Sebastian uses natural, washed, and honey processes, and all the varieties undergo carbonic maceration. Most of the coffee is processed naturally or via honey, to minimize water consumption. In his quest to maximise the flavour potential of every variety, Sebastian is taking a step forward by adding the “musto” from cherries to the coffee during fermentation.
The first step of processing is the three-step hand selection:
- 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
- The cherries are submerged in water tanks and the floaters are removed from the surface.
- Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones will undertake the fermentation processes.
For the lots processed using this method, coffee is fermented twice anaerobically.
First, the selected cherries are sealed inside 200L plastic cans for 100hrs at a constant temperature of 18 ° C. These cans are filled with water and depleted of oxygen by injecting CO2, a process called carbonic maceration. This initial stage can take up to one hundred hours.
Secondly, the beans are semi-pulped using the pulped natural or honey process in which the outer layer of the cherry is removed, leaving some of the mucilage (fruit pulp) on the beans.
Thirdly, the beans then go back to the tanks where they are inoculated with their own “mussto” (the juice obtained from the initial fermentation) and the internal environment is injected with CO2 to continue with the anaerobic process called culturing. Sebastian uses this technique to maximize the flavour profile. This second stage of anaerobic fermentation lasts about 72 hours. Throughout the fermentation, the PH levels and temperature are carefully monitored.
Lastly, the coffee is dried on eldas (patios) for up to 30 days or until they reach the desired moisture level of between 10-12%.
Dried cherries are milled and manually sorted in jute bags to stabilise for a week before being sent to the dry mill.
- Owner: Sebastian Ramirez
- Varietals: Pink Bourbon
- Processing: 1st carbonic maceration, honey processed, 2nd carbonic maceration & culturing, patio dried
- Altitude: 1,744 masl
- Region: Calarca, Quindi
- Country: Colombia