Rodrigo Sanchez - Candy Hearts

Summary

This coffee from Finca Monteblanco in Huila, Colombia is produced by Rodrigo Sanchez, a third-generation coffee farmer. It is a 50/50 blend of two co-ferments (Process 20 and Process 22) using Caturra and Bourbon varieties grown at 1730 MASL. Process 20 uses strawberries, raspberries, cherries, chamomile, and mint to cultivate the microbial culture, while Process 22 uses honeyed bananas and molasses with Lactobacillus and brewers yeast. The flavor profile features notes of powdered sugar, pink bubble gum, cake icing, and strawberry jam.

Details

Format

Bean

Decaffeinated

No

Producer

Rodrigo Sanchez

Altitude

1730 m.a.s.l

Variety

Bourbon, Caturra

Notes

Powdered Sugar, Bubblegum, Cake, Strawberry

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…