スイカキャンディ
種：カスティージョ、カトゥーラ - スイカとの共同発酵
小規模農家
サン・ラファエル（QIMA Coffee）
コロンビア、リサルダルタ
ああ、甘くて、とっても甘いスイカ。
私たちは伝統的なプロセスで仕上げられたコーヒーも大好きですが、今は2025年。正しく仕上げられた共同発酵コーヒーもまた、たまには楽しみたいものです。このコーヒーは、まさにそのプロセスの名の通りでありながら、決してやりすぎない、絶妙なバランスに仕上がっています。強烈なフルーツの香り、砂糖のような甘み、そして強すぎない心地よい発酵臭。何より驚かされたのは、驚くほどクリーンで長く続く余韻です。このコーヒーは、幼少期に味わった甘いキャンディのような、懐かしい味。サンプリングの際は共同発酵コーヒーを購入するつもりはありませんでしたが、これを試した瞬間、手放して後悔するだろうと確信しました。
品種： カスティージョ、カトゥーラ
プロセス： スイカとの共同発酵
産地： コロンビア、リサルダルタ、ペレイラ
標高： 1750-1800m以上
焙煎度： 浅煎り
焙煎目安：フィルター、エスプレッソ
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sourcing and traceability
this coffee comes from our sourcing collaboration with qima coffee and their experimental lineup. qima occupies a unique space in the industry because not only do they import and export, they also are a part of the growing and harvesting of many of the coffees they have. in london, they also serve these coffees, which they roast and brew: truly farm to cup.
this coffee in particular comes from smallholder farmers in risaralda, which qima works with to bring coffees from smaller farms into the spotlight.
processing details
this coffee is hand-picked at peak-ripeness. the first stage of this coffee's process is for it to undergo controlled rapid temperature changes. the cherries are then depulped for 10-12 hours before being transferred into a bioreactor with yeast, starters, and ripe watermelon. the bioreactor is hermetically sealed and nitrogen is introduced to create an oxygen-free environment, where the coffee is fermented while ph, brix, and temperature levels are monitored. once removed from the bioreactor, the coffee is washed and dried.
varietal / cultivar
caturra is a natural mutation of bourbon which rose to popularity in brazil in the 1930s, particularly for its bright acidity and clean taste. castillo was developed later, as a disease-resistant hybrid of caturra, bred to withstand the coffee leaf rust that often affects caturra, while retaining a similar acidity, cleanliness, and inherent sweetness.
specialty coffee for everyone
light roast
for you, from us
terroir-inspired