Las Tres Hermanas Tekisic CMN [25/26

Returning for a second season, we've once again got these wonderful Bourbon Tekisic (an El Salvadoran developed "improved" Bourbon cultivar ) lots from Cynthia Morales. Logistics and planning much better this year - these arrived in good time and have gone straight on the offer, and they are absolutely singing We liked the Carbonic Macerated natural a lot on PSS (pre-shipment sample) - but on arrival, we've been blown away. No two ways about it; it's a funky number, but we think an excellent way of how high process notes can integrate into a delicious cups. For those without fear of flavour ;) Brew Guide: Best Brewed with: Filter/Espresso We've taken the slightly longer overall roast time found to work well for the Tekisic FW, but adapted the energy input and reduced the end-of-roast time to be more appropriate for the post-harvest processing. This coffee is great at a lightest influence, so we're keeping that end of roast short and cool. Best Rested: 4+ weeks Filter: 64g/L, 93°C when fresh; 91°C when rested Espresso: 18g/45g/24-28s We're tasting: Big big process notes on the aromatics - we're finding the boozy fruit notes of a Kriek (Cherry) lambic sour beer, with mixed tropical fruits - like tinned fruit salad. In the cup it's boozy & sweet - the cherry lambic carries through, alongside tinned pineapple rings, passionfruit kombucha, very ripe mango, with vanilla and black tea in the finish. Super fun for the lovers of process-heavy cups