COLOMBIA | Sol Bohemio | Washed

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Caramel, sweet citrus acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., floral aroma, creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., balanced and smooth Region: Sierra Nevada de Santa Marta District: Nobusimake Varietal: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. & TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Recipes: Espresso: 1:2.5 | Filter: 1:17 About: Sol Bohemio S.A.S. is comprised of several existing estates and a few newly planted areas. The goal of Sol Bohemio is to support the rich tradition of coffee production in the region while providing the resources to renovate existing farms for Organic and Rainforest Alliance certification. In the beginning, Sol Bohemio was dedicated to bringing to market the organic coffee of small estates in Palmor, a village in the Sierra Nevada de Santa Marta. The project soon grew in its reach, and in late 2010 Sol Bohemio acquired the Puerto Rico Estate. The new project, under the guidance and leadership of Dario Delgado, updated the existing coffee production to fit the guidelines of the certifications and to be more sustainable overall. With more than half of the estate now planted, the remaining land is dedicated to pasture and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. reservoir. Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.