Coffee Club V6

Each Coffee Club V6 box will contain:

* 1 bag of the Black Honey Sidra
* 1 bag of the Double Anaerobic Washed Pink Bourbon
* 1 bag of the Semiwashed Castillo + Colombia

The bag size for each will be 120g or 240g depending on what size you choose.

If you decide to do (N Brooklyn only) pickup, it will be in front of my apartment (5 minutes from the Lorimer/Metropolitan Ave stop)

The next roast-date will be May 4th.

How pickup works is I'll be sending out a google form asking if you'll be able to make it to the target pickup date. If you can't, then we'll coordinate separately for you to pick up your box.

If you have any questions, shoot me a message over at @thoughtfulcoffeenyc.

The three coffees we'll be highlighting this time around will be:

Black Honey Sidra:

Origin: Colombia
Region: Circasia, Quindio
Farm: Finca Campo Hermoso
Farmer: Edwin Noreña
Varietal: Sidra
Processing: Black Honey
Elevation: 1550-1600 masl
Profile: Spiced Florals, Black Tea
Quantity: 120g bag or 240g bag

About the coffee:

The cherries are picked once mature through manual selection. Then the cherries were set in an enclosed, low oxygen environment to ferment for 56 hours. The coffee was then dry-pulped, and put again into a low oxygen environment to ferment for 48 hours. After this stage, the coffee was laid out to dry on the raised beds for roughly 15 days.

Learn more about the Black Honey Sidra

Double Anaerobic Washed Pink Bourbon

Origin: Colombia
Region: Cauca
Farm: Granja El Paraiso 92
Farmer: Wilton Benitez
Varietal: Pink Bourbon
Processing: Double Anaerobic Washed Fermentation w/Thermal Shock
Elevation: 1900 masl
Profile: Bubble Gum, Passion Fruit, Tea-like Finish
Quantity: 120g bag or 240g bag

About the coffee:

Benitez started by selecting the ripe coffee cherries and sterilizing them through a bath of ozonated water and ultraviolet light. Then, the coffees were placed into bioreactors for 96 hours. The coffees were then de-pulped and put in a second fermentation for 48 hours, where specific yeast strains were added to help express more of the fruity characteristics. Lastly, the coffee underwent a thermal shock process where the coffees were immersed in 40C water, then removed and placed into 12C water. This drop in temperature helped minimize oxidation by "shocking" the bean and closing the pores of the parchment. The cherries were dried in a mechanical dryer until ideal moisture content was achieved.

Learn more about the Double Anaerobic Washed Pink Bourbon

Semi-Washed Castillo + Colombia

Origin: Colombia
Region: Santa Barbara, Antioquia
Farm: Villa Lucía
Farmer: Andres Cardona
Varietal: Castillo + Colombia
Processing: Extended Semi Washed
Elevation: 1650 masl
Profile: Light Funk, Dried Red Fruits
Quantity: 120g bag or 240g bag

About the coffee:

This coffee went through two different fermentations. First, the cherries were fermented in open tanks for 72 hours. Afterwards, they were depulped and fermented for 130 hours in tanks with "coffee juice". The juice comes from the same cherries from the past fermentation steps, and he Cardonas also mixes in juices from other processes to to further enhance the resulting flavors. After the fermentation, he later dries the beans for 3-4 weeks in sun dryers.

Learn more about the Semi-Washed Castillo + Colombia