Villa Anthonella Tropical Washed Orange Bourbon
Josh’s Notes:
Right off the bat, amazing mandarin orange smell on bag open. When ground, it smells like candied oranges. In the brew, this coffee is apologetically juicy and sweet, with a beautiful passion fruit tartness that gives it a nice edge. Highly recommended crowd-pleaser, and a novel varietal to boot!
Amazing mandarin smell on bag open..when ground it smells like an orange candy. Felt like circus peanuts? But that sounds wrong? Smells like how it tastes. Passion fruit nectar tartness in the brew.
Glitch’s Notes:
“The lot was produced by the young farmer Emerson Rojas, in collaboration with a local Cup Tasters Champion, resulting in a cup that beautifully balances clarity and tropical aromatics.
This lot features the rare and increasingly sought-after Orange Bourbon, a Bourbon mutation known for its floral and bright character. The innovative processing method further amplifies its charm.
The process begins with wet fermentation in whole cherry form, enhancing the tropical fruit character. After depulping, the parchment coffee is fermented a second time—this time with the mucilage intact, along with passion fruit juice and passion flower—for 48 hours.
This second fermentation brings out an aromatic and delicate fragrance that envelops the entire cup.Enjoy the soft sweetness and floral aftertaste characteristic of Orange Bourbon, accompanied by juicy tropical fruit notes—a truly special experience from the heart of Huila.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Right off the bat, amazing mandarin orange smell on bag open. When ground, it smells like candied oranges. In the brew, this coffee is apologetically juicy and sweet, with a beautiful passion fruit tartness that gives it a nice edge. Highly recommended crowd-pleaser, and a novel varietal to boot!
Amazing mandarin smell on bag open..when ground it smells like an orange candy. Felt like circus peanuts? But that sounds wrong? Smells like how it tastes. Passion fruit nectar tartness in the brew.
Glitch’s Notes:
“The lot was produced by the young farmer Emerson Rojas, in collaboration with a local Cup Tasters Champion, resulting in a cup that beautifully balances clarity and tropical aromatics.
This lot features the rare and increasingly sought-after Orange Bourbon, a Bourbon mutation known for its floral and bright character. The innovative processing method further amplifies its charm.
The process begins with wet fermentation in whole cherry form, enhancing the tropical fruit character. After depulping, the parchment coffee is fermented a second time—this time with the mucilage intact, along with passion fruit juice and passion flower—for 48 hours.
This second fermentation brings out an aromatic and delicate fragrance that envelops the entire cup.Enjoy the soft sweetness and floral aftertaste characteristic of Orange Bourbon, accompanied by juicy tropical fruit notes—a truly special experience from the heart of Huila.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Right off the bat, amazing mandarin orange smell on bag open. When ground, it smells like candied oranges. In the brew, this coffee is apologetically juicy and sweet, with a beautiful passion fruit tartness that gives it a nice edge. Highly recommended crowd-pleaser, and a novel varietal to boot!
Amazing mandarin smell on bag open..when ground it smells like an orange candy. Felt like circus peanuts? But that sounds wrong? Smells like how it tastes. Passion fruit nectar tartness in the brew.
Glitch’s Notes:
“The lot was produced by the young farmer Emerson Rojas, in collaboration with a local Cup Tasters Champion, resulting in a cup that beautifully balances clarity and tropical aromatics.
This lot features the rare and increasingly sought-after Orange Bourbon, a Bourbon mutation known for its floral and bright character. The innovative processing method further amplifies its charm.
The process begins with wet fermentation in whole cherry form, enhancing the tropical fruit character. After depulping, the parchment coffee is fermented a second time—this time with the mucilage intact, along with passion fruit juice and passion flower—for 48 hours.
This second fermentation brings out an aromatic and delicate fragrance that envelops the entire cup.Enjoy the soft sweetness and floral aftertaste characteristic of Orange Bourbon, accompanied by juicy tropical fruit notes—a truly special experience from the heart of Huila.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.