Josh’s notes:
My first note in my notebook about this coffee: “holy cow this smells like blue ramune!!!!” I would also accept blue ramune candy, like those dope ass “Tough Gummy” ones. There’s a light purple color in this aroma too; like fresh lavender (but more like the leaves; not the buds). This is amazing considering this is a washed coffee that can somehow be this bombastic. On grind, the aroma is heavy with quite a bit. There’s a green-yellow yuzu edge in it that blends seamlessly with that ramune impression. On wet, you get an interesting minerality on the nose, like good white wines from certain regions. This is very similar to the other El Morito we currently offer. Perhaps it’s a Peru thing. In the cup, I mostly get that sparkling blue sugary ramune soda quality, flanked by florals and citrus. As it cools, a yuzu zest gives a lovely edge to this coffee, and then it’s gone. Because you finished it.
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“We are proud to continue our direct trade relationship with El Morito Farm for a second consecutive year.
This season, we have selected an exceptional lot from the La Mandarina plot—a standout Geisha that represents the very best of their current harvest. The coffees from El Morito are shaped by extreme altitude and remarkable bean density. This high-elevation environment ensures a cup of pristine clarity and a lush, rounded body. While their coffees are consistently sweet, this year’s lot is particularly bold, anchoring its complexity in a deep, pervasive sweetness.
The flavor journey is defined by a striking, high-energy progression: the yuzu opening, a heart of vibrant lavender florals, and a Ramune Soda finish.”
Roast:
Roasted light and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
Josh’s notes:
My first note in my notebook about this coffee: “holy cow this smells like blue ramune!!!!” I would also accept blue ramune candy, like those dope ass “Tough Gummy” ones. There’s a light purple color in this aroma too; like fresh lavender (but more like the leaves; not the buds). This is amazing considering this is a washed coffee that can somehow be this bombastic. On grind, the aroma is heavy with quite a bit. There’s a green-yellow yuzu edge in it that blends seamlessly with that ramune impression. On wet, you get an interesting minerality on the nose, like good white wines from certain regions. This is very similar to the other El Morito we currently offer. Perhaps it’s a Peru thing. In the cup, I mostly get that sparkling blue sugary ramune soda quality, flanked by florals and citrus. As it cools, a yuzu zest gives a lovely edge to this coffee, and then it’s gone. Because you finished it.
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“We are proud to continue our direct trade relationship with El Morito Farm for a second consecutive year.
This season, we have selected an exceptional lot from the La Mandarina plot—a standout Geisha that represents the very best of their current harvest. The coffees from El Morito are shaped by extreme altitude and remarkable bean density. This high-elevation environment ensures a cup of pristine clarity and a lush, rounded body. While their coffees are consistently sweet, this year’s lot is particularly bold, anchoring its complexity in a deep, pervasive sweetness.
The flavor journey is defined by a striking, high-energy progression: the yuzu opening, a heart of vibrant lavender florals, and a Ramune Soda finish.”
Roast:
Roasted light and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
