Summer Edition - Sunburn

This lot is a Natural Anaerobic, made from a blend of Red and Yellow Caturra cherries, selectively picked at peak ripeness at 1,350 meters.

After selection, cherries undergo a 48 to 60-hour anaerobic fermentation in sealed vessels, a controlled, oxygen-free environment that intensifies the fruit character and builds the aromatic complexity that defines this coffee.

Drying begins on raised beds under a Marquesina, a shade structure that slows the process and protects the cherries from direct sun, until they reach around 30% moisture. From there, drying continues mechanically in circular dryers at temperatures kept below 45°C, down to 18–16% moisture. A pre-stabilization rest allows the flavors to deepen before the final drying phase brings the coffee to optimal moisture.

The lot is then stabilized for 45 days in GrainPro bags before shipment, a final step that locks in consistency and ensures the coffee arrives at its best.

Bright, tropical, and unapologetically summery, this is what Sunburn is for.

The citrus hits first: Blood orange, zesty, and alive. Guava follows with a lush tropical sweetness that takes the cup somewhere warm and unhurried. Red fruits add depth and a gentle jamminess in the mid-palate, while a finish of cacao brings just enough grounding to balance everything out.

Complex without being demanding. The kind of coffee that fits perfectly in your hand on a slow summer afternoon, and that's exactly why it's back.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 42g out in about 28–30 seconds.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and water at around 60ppm.
Use 15g of coffee, water at 90°C, and a medium grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 80g of water.

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!