Cherry Sours

Rodrigo Sanchez treats fermentation like an art form. At Finca El Eden, 1,500 metres up in Palestina's Samaria district, year-round flowering gives him constant opportunities to experiment. His awards back it up: 1st place with Pink Bourbon, podiums with Purple Caturra. This lot blends Bourbon and high-Brix Purple Caturra with a fermentation process that's beyond what we've worked with previously. Before the coffee cherry arrives, Rodrigo builds a starter culture, comprising of ten yeasts and bacteria, including Lactobacillus and Saccharomyces, fed with blackberry, strawberry, and panela sugar. After fermenting for 150 hours, the pulped coffee joins for another 150. The result is notes of cherry, hibiscus, and rose buds, crafting what we deem an unforgettable cup of microbiology merged with coffee.