This coffee is a Pink Bourbon variety from Finca Las Flores in Acevedo, Huila, Colombia, grown at 1,750 meters altitude. It undergoes a complex processing method involving 36 hours of anaerobic fermentation, 12 hours of controlled oxidation, and another 36 hours of anaerobic fermentation after depulping. The coffee is then decaffeinated using the Sugarcane process and stabilized with a thermal shock treatment. The flavor profile features notes of lemongrass, lavender, caramel, and apricot, offering a complex, clear, and elegant cup.
Franz Morish Kaffeerösterei opened in 2015 in Leipzig, near the Grassi Museum, establishing itself as one of the city's few roasters with a fully visible in house roasting operation. Their approach to espresso involves slightly higher final temperatures and longer roast times to reduce acidity and build body, while filter coffees are roasted faster to preserve bright, fruity flavors. This dual methodology reflects a thoughtful understanding of how different brewing methods demand different things from the bean. They source specialty grade green coffee from origins including Colombia's Huila region, Brazil, India, and Congo, offering both single origins and omni roasts.
