We're Tasting

Fresh, juicy apricot. Sweet, tart peach that brings fuzzy peaches to mind. Subtle red fruit character. A buzzing, energetic yet not overpowering acidity throughout. Creamy brownie and caramel on the finish. An adventurous, unapologetic cup yet clean and articulated. 

Particularly great with a V60, but delicious as a black espresso or with milk of choice. Our favourite is a cortado. 

About

The "Perry Process" is courtesy of a knowledge exchange that occurred when Perry (Selva Coffee) was visiting Ronaldo (Disruptiva) on his family farm in Boyaca, Colombia. He commented that piling the coffee in little mounds on the patio helps add complexity through additional atmospheric oxidization. Ronaldo being Ronaldo, he went ahead and added the Disruptiva touch: 

First, the fruit is picked at peak ripeness and rinsed. It's then fermented in grainpro bags for four days. It's then pulped with almost no water for a full honey process, before being left in an open ceramic tank overnight. After that rest period, it's set into these cute little mounds on the concrete patio for two days before being levelled out to dry. Drying takes an average of 12 days. 

This Coffee Comes to You From...

Moniquira, Boyaca, Colombia