Oporapa Tamarind Twist
Josh’s Notes:
Incredibly interesting lot of coffee from Oporapa. I have never quite tasted this signature before. The very first thing that pops into my head (and everyone who’s tasted this one) is brown butter- that rich, nutty, intoxicating aroma of butter melting in the pan. Lovely green tea aroma on bloom which carries into the brew, which again maintains that buttery lushness. Together, the impression of butter cookies comes forth. To be even more specific, it’s as if Royal Dansk (makers of the famous sewing kit tin disguised as cookies) made a matcha flavor. Lastly, to keep things from being one-note, a tamarind zing/tang is present in the background- one of my favorite flavors.
Glitch’s Notes:
“A unique coffee from Oporapa, Colombia, known for its dense coffee cherries, is now making its debut. Oporapa is a small yet enchanting town located at the foothills of the Andes in the Huila department of southwestern Colombia. The town is blessed with lush nature and a mild climate, providing an ideal environment not only for coffee but also for the cultivation of many other crops.
This lot is cultivated at an altitude of approximately 1700 meters. After the depulping process, the beans are stored in plastic tanks for about 100 hours along with specifically selected yeast strains to achieve ideal fermentation and flavor profiles. This yeast-aided process imparts a unique, tangy flavor hint of tamarind, which has inspired the name "Tamarind Twist" for this batch. While the taste of tamarind may not be familiar to many in Japan, this coffee offers a juicy sweetness akin to muscat grapes and a rich, buttery flavor.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Incredibly interesting lot of coffee from Oporapa. I have never quite tasted this signature before. The very first thing that pops into my head (and everyone who’s tasted this one) is brown butter- that rich, nutty, intoxicating aroma of butter melting in the pan. Lovely green tea aroma on bloom which carries into the brew, which again maintains that buttery lushness. Together, the impression of butter cookies comes forth. To be even more specific, it’s as if Royal Dansk (makers of the famous sewing kit tin disguised as cookies) made a matcha flavor. Lastly, to keep things from being one-note, a tamarind zing/tang is present in the background- one of my favorite flavors.
Glitch’s Notes:
“A unique coffee from Oporapa, Colombia, known for its dense coffee cherries, is now making its debut. Oporapa is a small yet enchanting town located at the foothills of the Andes in the Huila department of southwestern Colombia. The town is blessed with lush nature and a mild climate, providing an ideal environment not only for coffee but also for the cultivation of many other crops.
This lot is cultivated at an altitude of approximately 1700 meters. After the depulping process, the beans are stored in plastic tanks for about 100 hours along with specifically selected yeast strains to achieve ideal fermentation and flavor profiles. This yeast-aided process imparts a unique, tangy flavor hint of tamarind, which has inspired the name "Tamarind Twist" for this batch. While the taste of tamarind may not be familiar to many in Japan, this coffee offers a juicy sweetness akin to muscat grapes and a rich, buttery flavor.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Incredibly interesting lot of coffee from Oporapa. I have never quite tasted this signature before. The very first thing that pops into my head (and everyone who’s tasted this one) is brown butter- that rich, nutty, intoxicating aroma of butter melting in the pan. Lovely green tea aroma on bloom which carries into the brew, which again maintains that buttery lushness. Together, the impression of butter cookies comes forth. To be even more specific, it’s as if Royal Dansk (makers of the famous sewing kit tin disguised as cookies) made a matcha flavor. Lastly, to keep things from being one-note, a tamarind zing/tang is present in the background- one of my favorite flavors.
Glitch’s Notes:
“A unique coffee from Oporapa, Colombia, known for its dense coffee cherries, is now making its debut. Oporapa is a small yet enchanting town located at the foothills of the Andes in the Huila department of southwestern Colombia. The town is blessed with lush nature and a mild climate, providing an ideal environment not only for coffee but also for the cultivation of many other crops.
This lot is cultivated at an altitude of approximately 1700 meters. After the depulping process, the beans are stored in plastic tanks for about 100 hours along with specifically selected yeast strains to achieve ideal fermentation and flavor profiles. This yeast-aided process imparts a unique, tangy flavor hint of tamarind, which has inspired the name "Tamarind Twist" for this batch. While the taste of tamarind may not be familiar to many in Japan, this coffee offers a juicy sweetness akin to muscat grapes and a rich, buttery flavor.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Castillo, Caturra, Colombia
Colombia
Oporapa
Smallholders
Smallholders
1700 MASL
Yeast Fermentation
African Beds
Glitch | Tokyo, Japan