- Producer — William Cruz
- Region — Huila
- Varietal — Pink Bourbon
- Terroir — 1400-1600 masl, tropical rainforest climate, loamy soil
- Process — Washed
Tastes like
Rose + Dates + Tea like
Illustrated with:
We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee, we invited our Director of Coffee, Nick Mabey.
William Cruz
William Cruz’s Finca Jericó spreads out over 23 hectares of biodiverse forest and farmland in the village of Los Angeles, Huila, southern Colombia. Since the Cruz family acquired the farm in the late 1990s, William, his siblings and their parents have worked tirelessly to ensure Finca Jericó produces high-quality, low-impact crop.
And now William is in position to take the farm forward into the future, producing high cup-scoring coffees with care, attention to detail and skill honed as his knowledge of the specialty market has developed in recent years.
On Jericó, Pink Bourbon coffees are fermented in cherry for 12 hours before being pulped and then further fermented in tanks for 38 hours. They are then washed twice so that only the coffee bean remains and then dried before being packed.
In the cup this coffee has notes of dates, orange and rose. And there’s a subtle lemon acidity that carries through the cup, a prominent characteristic of washed coffees from the Huila region.
Method
We recommend brewing this coffee as espresso for a notably juicy, rich cup. It also poses a delectable brew as a filter coffee - we recommend the Orea Brewer and our pour over recipe.
Coffees are whole bean as standard. If you'd like your coffee ground please specify for which brewing style in the notes at checkout and we'll grind fresh.
