black tea, pomegranate, orange, cherry, honey, caramel, floral

Grown by a group of sixteen producers from the Colombian municipalities of Pitalito, Palestina, and La Argentina, this coffee is called Palo de Rosa (a synecdoche for the coffee tree). Each producer grows and processes their coffee individually before transferring it to Terra Coffee, a company that brings them together, provides technical training, and coordinates their efforts to create special batches like this one. Terra Coffee’s philosophy is to bring together the best of small producers and allow them to keep the majority of the profits from their work.

process

This batch, the fruit of the work of sixteen producers, uses a two-step post-harvest process for a traditionally washed treatment. After rinsing the cherries, a brief pre-fermentation phase allows the fruit to ripen and macerate slightly before pulping, followed by a long secondary fermentation of 48 to 70 hours in parchment. Finally, the coffee is washed and dried on shaded patios for 25 to 30 days.

profile

This Bourbon rose coffee offers an explosion of flavors. Notes of black tea, pomegranate, and orange bring a tangy freshness, while cherry adds a sweet sweetness, enveloped by honey and caramel. The floral notes and the acidity of citrus fruits balance it all out, leaving a lasting impression on the palate. On the finish, banana and vanilla reveal themselves in perfect balance.

image: scent glands on the surface of rose petals. (sem), from © science photo library limited