Inmaculada Fellows Anaerobic Natural Pink Bourbon
Josh’s Notes:
When dry I get a lovely strawberry and chocolate impression from the grind, like Special-K Chocolatey Strawberry cereal. When wet, the milk chocolate aromas really amp up. In the brew, things get more complex with a melon-like sweetness and citrus brightness offering a melody to that chocolate bass. This was one of my favorite offerings this past month. Very approachable and loved by all, goes weirdly well with cereal.
Glitch’s Notes:
“From Inmaculada Fellows Farms in Colombia comes a meticulously crafted Pink Bourbon Anaerobic Natural, where precision fermentation meets traditional techniques.
This special micro-lot was cultivated in the Valle del Cauca region at 1,600 meters above sea level, near the Farallones de Cali National Park. It is part of Inmaculada’s Fellows Project, a collaborative initiative involving multiple skilled producers.
Only fully ripe cherries were selected through a strict process that included floatation sorting, electronic selection, and hand-picking. The cherries then underwent natural anaerobic fermentation, a method designed to enhance clarity and consistency in flavor. For the drying stage, the beans were slowly dried over 15 days in a three-tiered parabolic dryerhoused in a greenhouse, ensuring even and gentle dehydration.
In the cup, you'll find a refreshing citrus brightness, the juicy sweetness of melon, and a tea-like clarity with a delicately lingering finish—an elegant expression of both terroir and technique.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
When dry I get a lovely strawberry and chocolate impression from the grind, like Special-K Chocolatey Strawberry cereal. When wet, the milk chocolate aromas really amp up. In the brew, things get more complex with a melon-like sweetness and citrus brightness offering a melody to that chocolate bass. This was one of my favorite offerings this past month. Very approachable and loved by all, goes weirdly well with cereal.
Glitch’s Notes:
“From Inmaculada Fellows Farms in Colombia comes a meticulously crafted Pink Bourbon Anaerobic Natural, where precision fermentation meets traditional techniques.
This special micro-lot was cultivated in the Valle del Cauca region at 1,600 meters above sea level, near the Farallones de Cali National Park. It is part of Inmaculada’s Fellows Project, a collaborative initiative involving multiple skilled producers.
Only fully ripe cherries were selected through a strict process that included floatation sorting, electronic selection, and hand-picking. The cherries then underwent natural anaerobic fermentation, a method designed to enhance clarity and consistency in flavor. For the drying stage, the beans were slowly dried over 15 days in a three-tiered parabolic dryerhoused in a greenhouse, ensuring even and gentle dehydration.
In the cup, you'll find a refreshing citrus brightness, the juicy sweetness of melon, and a tea-like clarity with a delicately lingering finish—an elegant expression of both terroir and technique.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
When dry I get a lovely strawberry and chocolate impression from the grind, like Special-K Chocolatey Strawberry cereal. When wet, the milk chocolate aromas really amp up. In the brew, things get more complex with a melon-like sweetness and citrus brightness offering a melody to that chocolate bass. This was one of my favorite offerings this past month. Very approachable and loved by all, goes weirdly well with cereal.
Glitch’s Notes:
“From Inmaculada Fellows Farms in Colombia comes a meticulously crafted Pink Bourbon Anaerobic Natural, where precision fermentation meets traditional techniques.
This special micro-lot was cultivated in the Valle del Cauca region at 1,600 meters above sea level, near the Farallones de Cali National Park. It is part of Inmaculada’s Fellows Project, a collaborative initiative involving multiple skilled producers.
Only fully ripe cherries were selected through a strict process that included floatation sorting, electronic selection, and hand-picking. The cherries then underwent natural anaerobic fermentation, a method designed to enhance clarity and consistency in flavor. For the drying stage, the beans were slowly dried over 15 days in a three-tiered parabolic dryerhoused in a greenhouse, ensuring even and gentle dehydration.
In the cup, you'll find a refreshing citrus brightness, the juicy sweetness of melon, and a tea-like clarity with a delicately lingering finish—an elegant expression of both terroir and technique.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.