Yuzu Blossom

OriginCosta Rica, Colombia

ProcessAnaerobic, Honey, Washed

Summary

An experimental blend of Colombian Pink Bourbon and Costa Rican Geisha. The Pink Bourbon, from Finca El Diviso in Huila, is fermented with mosto (fermented coffee cherry juice) and washed; the Geisha, from Finca Carrizal in the Central Valley, undergoes an 84-hour anaerobic honey process. Grown at 1750 m and 1400-1600 m respectively. Expect a distinct yuzu aroma and high acidity on the first sip, juicy tropical lychee in the mid-palate and a lasting orange blossom finish. Works as a revitalising filter and an expressive espresso.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 20 g
Coffee out: 57 g
Time: 22 s
Temperature: 94.5°C

Filter

Coffee in: 12 g
Water: 230 g
Time: 2:00
Temperature: 95°C

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Huila, Central Valley
Producer: Adrian Lasso, Rodolfo and Ariela Boillat
Altitude: 1400 - 1750 m.a.s.l
Variety: Geisha, Pink Bourbon
Notes: Lychee, Orange Blossom, Yuzu

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The roaster

Edition Roasters

Edition Roasters is a specialty coffee roaster based in Australia, focused on omni-roasted single-origin beans. Their approach lets each coffee shine across an…

AI-assisted description, based on roaster & cupping data.

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