This Pink Bourbon coffee from Colombia is produced by Jonathan and his brother at Zarza farm, fourth-generation coffee growers who focus on experimental processing methods. The coffee undergoes their proprietary PLUS process: cherries are separated by flotation, then placed in bags for 30 hours of controlled mass heating (not exceeding 40°C) to enhance fruity profiles through oxidation and fermentation. After depulping, the coffee ferments in barrels for 24 hours, followed by hot water washing using the ThermoShock method, and finally dried on African beds.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
