This coffee is a Purple Aji variety from the Huila region of Colombia, produced by Nestor Lasso at the El Diviso farm. It undergoes an intensive experimental processing method involving oxidation, anaerobic fermentation, submerged fermentation with leachate recirculation, and thermal shock, followed by dehumidifier drying. The resulting cup is complex and vibrant, featuring distinct flavor notes of strawberry sweets, peach, and raspberry. This coffee is a testament to meticulous processing techniques, offering a unique and boundary-pushing profile.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
