BLOOM
A floral cup: blossom and honey, with a delicate, lingering sweetness.
Read the wheel
Every attribute sits at the top of the range except acidity — the mark of a fermentation that builds sweetness without losing structure.
Co-fermentation process
A controlled 48-hour oxidation in cherry. The coffee is then depulped and moved into vessels where it co-ferments with tropical fruit — peach and pineapple — for 72 hours, before a slow 7 to 9 day dry on raised beds.
Finca YerbaBuena
Fernando Zuleta grows every coffee we sell. He decides when a cherry is ready, how long a lot ferments, and when it comes off the drying beds — the decisions that make the cup before a roaster ever touches it. One farm means we can name the person responsible for what you taste. It also means the lots are finite: when a harvest is gone, it is gone.
