Aroma Nativo Double Fermented Pink Bourbon
Josh’s Notes:
Unapologetically ultra bright coffee. This coffee has been used by many baristas in competition to great success. Such an amazing lemongrass note topped with a grapefruit and peach acidity that just bounces around the tongue. Overall, the brew is clean and tropical. Very easy to love coffee in both espresso and filter! If you love walking into smoothie or juice shops and being greeted by that ginger lemongrass smell, you’ll love this. :)
Ignis’ Notes:
“In the Honey Double Fermentation process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment and then were pulped. After pulping, the coffee—with mucilage intact—was transferred to barrels for a second fermentation phase using native bacteria and selected yeast strains to guide microbial activity and influence the final cup profile. Following fermentation, the coffee was dried on raised beds for 15 days under sun exposure.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Unapologetically ultra bright coffee. This coffee has been used by many baristas in competition to great success. Such an amazing lemongrass note topped with a grapefruit and peach acidity that just bounces around the tongue. Overall, the brew is clean and tropical. Very easy to love coffee in both espresso and filter! If you love walking into smoothie or juice shops and being greeted by that ginger lemongrass smell, you’ll love this. :)
Ignis’ Notes:
“In the Honey Double Fermentation process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment and then were pulped. After pulping, the coffee—with mucilage intact—was transferred to barrels for a second fermentation phase using native bacteria and selected yeast strains to guide microbial activity and influence the final cup profile. Following fermentation, the coffee was dried on raised beds for 15 days under sun exposure.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Unapologetically ultra bright coffee. This coffee has been used by many baristas in competition to great success. Such an amazing lemongrass note topped with a grapefruit and peach acidity that just bounces around the tongue. Overall, the brew is clean and tropical. Very easy to love coffee in both espresso and filter! If you love walking into smoothie or juice shops and being greeted by that ginger lemongrass smell, you’ll love this. :)
Ignis’ Notes:
“In the Honey Double Fermentation process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment and then were pulped. After pulping, the coffee—with mucilage intact—was transferred to barrels for a second fermentation phase using native bacteria and selected yeast strains to guide microbial activity and influence the final cup profile. Following fermentation, the coffee was dried on raised beds for 15 days under sun exposure.”
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.