This coffee is a Yellow Bourbon variety from the Acevedo region of Huila, Colombia, grown at an altitude of 1,750 meters. It is produced by a collective of smallholder farmers and processed using a Mosto-inoculated thermal shock natural method. The cup profile features vibrant notes of lime pulp, cocoa mousse, golden pear, candied thyme, and hibiscus tea. It is characterized by bright lime acidity, a refined chocolate body, and a sweet, herbaceous complexity.
Origin
Acevedo (Colombia)
Flavor Notes
Lime Pulp, Cocoa Mousse, Golden Pear, Candied Thyme, Hibiscus Tea
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
