This coffee is a Pink Bourbon variety from Finca Las Flores in Acevedo, Huila, Colombia, grown at an altitude of 1,750 meters. It undergoes a complex multi-stage processing method involving 38 hours of anaerobic fermentation in cherries, followed by 12 hours of oxidation and 36 hours of anaerobic fermentation after depulping. The flavor profile is exceptionally fresh and vibrant, featuring notes of green mint, crisp green apple, juicy raspberry, and orange peel. This coffee offers remarkable clarity and complexity, characteristic of the innovative techniques used by producer Jhoan Vergara.
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.
