Josh’s Notes:
Complex, fruity, and robust coffee. This is my second time trying a Villa Anthonella offering and I am again very impressed with how bright and forward the cup is. A lovely lingering blueberry note lives happily among the taste of a cold umeshu, and a retro nasal effect of fall spices somehow in the cup. There’s also a layer of strawberry water I really enjoy as the coffee cools. Highly recommended.
Glitch’s Notes:
“This special lot is the result of a creative collaboration between young producer Emerson Rojas and local Cup Tasters Champion Marlon, featuring a meticulous and innovative fermentation method.
The process begins with 12 hours of aerobic pre-fermentation before the cherries are floated for selection. Then, anaerobic fermentation is initiated in sealed tanks. From there, a multi-stage fermentation process unfolds:
First, the cherries undergo a 56-hour anaerobic fermentation with the addition of fruit juice (mosto) made from blueberries and strawberries. This is followed by depulping, after which the parchment coffee—with mucilage still intact—is fermented again for 12 hours under aerobic conditions. Finally, the coffee is washed and dried on African beds.
This carefully orchestrated process creates bold, layered flavors that go far beyond infused coffees.
Enjoy the natural sweetness and classic body of Red Bourbon, paired with a juicy fruitiness reminiscent of blueberries and strawberries.”
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:
Complex, fruity, and robust coffee. This is my second time trying a Villa Anthonella offering and I am again very impressed with how bright and forward the cup is. A lovely lingering blueberry note lives happily among the taste of a cold umeshu, and a retro nasal effect of fall spices somehow in the cup. There’s also a layer of strawberry water I really enjoy as the coffee cools. Highly recommended.
Glitch’s Notes:
“This special lot is the result of a creative collaboration between young producer Emerson Rojas and local Cup Tasters Champion Marlon, featuring a meticulous and innovative fermentation method.
The process begins with 12 hours of aerobic pre-fermentation before the cherries are floated for selection. Then, anaerobic fermentation is initiated in sealed tanks. From there, a multi-stage fermentation process unfolds:
First, the cherries undergo a 56-hour anaerobic fermentation with the addition of fruit juice (mosto) made from blueberries and strawberries. This is followed by depulping, after which the parchment coffee—with mucilage still intact—is fermented again for 12 hours under aerobic conditions. Finally, the coffee is washed and dried on African beds.
This carefully orchestrated process creates bold, layered flavors that go far beyond infused coffees.
Enjoy the natural sweetness and classic body of Red Bourbon, paired with a juicy fruitiness reminiscent of blueberries and strawberries.”
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.
