Josh’s notes:
A great summer time brew. On bag open, the coffee immediately smells great; like an open bag of sour watermelon candies. This continues on wet where more of that watermelon vibe comes forth. In the brew, I get a black tea mixed with watermelon with a tangy, pleasantly sour edge, and an ultra ultra smooth mouth texture. Incredibly crushable. Goes good over ice.
Thoughtful’s notes:
“Mateyos placed 2nd place in 2024 COE.
The cherries are hand-sorted for ripeness, then floated in tanks. A second hand-sort follows before pulping.
A manual disc pulper removes the skin while preserving as much mucilage (for Red Honey) as possible. The parchment then goes through a short fermentation before drying slowly on shaded beds with strong airflow—about 4-5 days longer than sun drying, but with better moisture control. Careful turning and covering throughout is what produces a consistent coffee.
A perfect summer coffee. A crisp, fruity coffee with tea-like qualities to give you a refreshing kick. I think this'll go great iced.
This has similar qualities to the Banko Chelchele we offered last year, but cleaner finish and more surface-level sour than the Chelchele.
If you liked that one, I think you'll like this one too.”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
A great summer time brew. On bag open, the coffee immediately smells great; like an open bag of sour watermelon candies. This continues on wet where more of that watermelon vibe comes forth. In the brew, I get a black tea mixed with watermelon with a tangy, pleasantly sour edge, and an ultra ultra smooth mouth texture. Incredibly crushable. Goes good over ice.
Thoughtful’s notes:
“Mateyos placed 2nd place in 2024 COE.
The cherries are hand-sorted for ripeness, then floated in tanks. A second hand-sort follows before pulping.
A manual disc pulper removes the skin while preserving as much mucilage (for Red Honey) as possible. The parchment then goes through a short fermentation before drying slowly on shaded beds with strong airflow—about 4-5 days longer than sun drying, but with better moisture control. Careful turning and covering throughout is what produces a consistent coffee.
A perfect summer coffee. A crisp, fruity coffee with tea-like qualities to give you a refreshing kick. I think this'll go great iced.
This has similar qualities to the Banko Chelchele we offered last year, but cleaner finish and more surface-level sour than the Chelchele.
If you liked that one, I think you'll like this one too.”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
