Josh’s Notes:
Very expensive. Competition grade. So fucking good.
Intense cherry aroma on bag open. Like cough medicine, but that quickly fades away into the most amazing assortment of liquor you’ve ever smelt. Sherry, blackberry melomel mead, and lush red wines. Shockingly beautiful, intoxicating scent. On grind the aroma somehow intensifies even further. It’s as if the sherry and blackberries have been eager to get OUT of these beans. Oddly, a nice mellow smell on wet. As the brew goes on, blackberry becomes more and more distinct in the nose. In the cup, the coffee is deeply fruited like blackberry mead, maraschino cherry, and a touch of cassis and bubblegum. With all of this flavor comes a cleanliness that keeps such deep notes from overwhelming you. A beautifully tamed and balanced cup of an interesting and rare geisha varietal, processed with an amazing and innovative methodology.
A must try, if you have the means.
Glitch’s Notes:
“We have received top-lot coffee from La Negrita Farm, which has been used in recent competitions and has been in the spotlight.
The farm is located in Tolima, Colombia, surrounded by mountains and facing many valleys, and the unique climate conditions of this region ensure the humidity and warmth necessary for coffee cultivation. The owner of the farm, Mauricio, is also a doctor, and he is always trying innovative things, embodying this in both cultivation and processing. It is a farm that is always challenging itself, such as changing the refining method for each production lot, and is attracting people from all over the world.
This lot has undergone a unique process called "Nitrogen Natural." When coffee cherries and natural yeast are placed in a sealed tank and fermented,carbon and carbon dioxide are produced, which can have a negative effect on the flavor of the coffee. Instead, nitrogen is used to remove unnecessary gases and acids, resulting in a flavor profile with remarkable clarity and excellent balance.
This drink offers a gorgeous aroma reminiscent of violet, derived from the process, and sweet flavors such as grapes and pomegranates.
Come experience the best of world-class coffee.”
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:
Very expensive. Competition grade. So fucking good.
Intense cherry aroma on bag open. Like cough medicine, but that quickly fades away into the most amazing assortment of liquor you’ve ever smelt. Sherry, blackberry melomel mead, and lush red wines. Shockingly beautiful, intoxicating scent. On grind the aroma somehow intensifies even further. It’s as if the sherry and blackberries have been eager to get OUT of these beans. Oddly, a nice mellow smell on wet. As the brew goes on, blackberry becomes more and more distinct in the nose. In the cup, the coffee is deeply fruited like blackberry mead, maraschino cherry, and a touch of cassis and bubblegum. With all of this flavor comes a cleanliness that keeps such deep notes from overwhelming you. A beautifully tamed and balanced cup of an interesting and rare geisha varietal, processed with an amazing and innovative methodology.
A must try, if you have the means.
Glitch’s Notes:
“We have received top-lot coffee from La Negrita Farm, which has been used in recent competitions and has been in the spotlight.
The farm is located in Tolima, Colombia, surrounded by mountains and facing many valleys, and the unique climate conditions of this region ensure the humidity and warmth necessary for coffee cultivation. The owner of the farm, Mauricio, is also a doctor, and he is always trying innovative things, embodying this in both cultivation and processing. It is a farm that is always challenging itself, such as changing the refining method for each production lot, and is attracting people from all over the world.
This lot has undergone a unique process called "Nitrogen Natural." When coffee cherries and natural yeast are placed in a sealed tank and fermented,carbon and carbon dioxide are produced, which can have a negative effect on the flavor of the coffee. Instead, nitrogen is used to remove unnecessary gases and acids, resulting in a flavor profile with remarkable clarity and excellent balance.
This drink offers a gorgeous aroma reminiscent of violet, derived from the process, and sweet flavors such as grapes and pomegranates.
Come experience the best of world-class coffee.”
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.
