Josh’s notes:
An interesting, white flesh of longan/lychee smell on bag open, along with a lovely red/pink strawberry bubblegum sensation. There’s a purple passionfruit nectar tang hiding in there too. It’s not hiding well though. This is actually extraordinary considering this is a plain washed coffee. It smells like a co-ferment with zero funk. On grind, I get freezedried strawberries but not too strongly. On wet, lychee, fancy japanese strawberries, and bubblegum rise up in the bloom. The in the cup, there’s a beautiful mineralic mouthfeel that reminds me of my favorite sorts of white wines. I got the same note for the other El Morito we’re currently offering. Maybe it’s just Peru? As the brew cools, passion fruit nectar takes center stage as you finish off the cup. If you’ve never tried this varietal, you should!
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 pleased to announce our second consecutive year of direct trade with El Morito Farm, a partnership that began during the 2024-2025 season. While our previous selections focused on their exceptional Geisha and Yellow Caturra, this year marks our debut of the Marshall varietal.
A rare and fascinating Bourbon mutation, this lot represents a pinnacle of agricultural craftsmanship—a true masterpiece from the El Morito estate. The Marshall varietal is renowned for its unique structural complexity. In the cup, it exhibits a refined intensity and body reminiscent of the finest Kenyan profiles, yet it stands as one of the sweetest coffees we have ever encountered. Despite being a washed-process coffee, its vibrancy is staggering; it possesses the flavor intensity often reserved for natural-process lots, while maintaining the crystalline clarity and clean body structure that only a meticulous washed process can achieve.
This coffee offers a sophisticated and high-energy sensory journey: opening with succulent floral sweetness of vibrant longan, evolving into tropical tart passionfruit, and finishing with a playful strawberry bubblegum note.”
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:
An interesting, white flesh of longan/lychee smell on bag open, along with a lovely red/pink strawberry bubblegum sensation. There’s a purple passionfruit nectar tang hiding in there too. It’s not hiding well though. This is actually extraordinary considering this is a plain washed coffee. It smells like a co-ferment with zero funk. On grind, I get freezedried strawberries but not too strongly. On wet, lychee, fancy japanese strawberries, and bubblegum rise up in the bloom. The in the cup, there’s a beautiful mineralic mouthfeel that reminds me of my favorite sorts of white wines. I got the same note for the other El Morito we’re currently offering. Maybe it’s just Peru? As the brew cools, passion fruit nectar takes center stage as you finish off the cup. If you’ve never tried this varietal, you should!
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 pleased to announce our second consecutive year of direct trade with El Morito Farm, a partnership that began during the 2024-2025 season. While our previous selections focused on their exceptional Geisha and Yellow Caturra, this year marks our debut of the Marshall varietal.
A rare and fascinating Bourbon mutation, this lot represents a pinnacle of agricultural craftsmanship—a true masterpiece from the El Morito estate. The Marshall varietal is renowned for its unique structural complexity. In the cup, it exhibits a refined intensity and body reminiscent of the finest Kenyan profiles, yet it stands as one of the sweetest coffees we have ever encountered. Despite being a washed-process coffee, its vibrancy is staggering; it possesses the flavor intensity often reserved for natural-process lots, while maintaining the crystalline clarity and clean body structure that only a meticulous washed process can achieve.
This coffee offers a sophisticated and high-energy sensory journey: opening with succulent floral sweetness of vibrant longan, evolving into tropical tart passionfruit, and finishing with a playful strawberry bubblegum note.”
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.
