Kyle Ramage - BREWER'S CUP
Producers | Jhonatan Gasca | Julio Madrid | Jairo Arcila
Blend | Jhonatan Gasca- Thermal Shock Pacamara (Washed + Natural), Julio Madrid - Nitro Caturra, Jairo Arcila - Peach
Origins | Bruselas, Huila, Colombia | Risaralda, Colombia | Armenia, Quindio, Colombia
Process | Thermal Shock | Nitro Fermentation | Co-ferment
Variety | | Pacamara | Caturra | Castillo
Take A Sip | complex cherry, watermelon candy, mango, limeade
Curated for maximum flavor complexity, Kyle shared this blend of four coffees in order to showcase producer-led innovation. Heavy on the red fruit and reminiscent of our favorite fruit candies, it's a testament to processing triumphs in Colombia and beyond.
ANTHONY RAGLER - BARISTA
Producer | Jose Luttrell
Origin | Boquete, Panama
Process | Double Phase Anaerobic Natural
Variety | Gesha
Take A Sip | raspberry, peach, magnolia
Although this coffee underwent a pretty intense anaerobic fermentation protocol, it is remarkably clean and zippy. Anthony has said he prefers coffee that tastes like juice, and this lot stood out to him on the cupping table because it reminded him of Raspberry Peach Snapple.
JOHN DIXON - BREWER'S CUP
Producers | Wilton Benitez | Nestor Lasso
Blend | Wilton Benitez - Thermal Shock Pink Bourbon and Nestor Lasso - Thermal Shock Sidra
Origin | Piendamó, Cauca, Colombia | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pink Bourbon | Sidra
Take A Sip | passionfruit candy, strawberry bon bon, pineapple juice, watermelon candy
When John first tasted Wilton's Pink Bourbon lot, he wanted to invent a brand new happy dance right on the spot, just for that coffee. For USCC, he blended it with Nestor Lasso's funky Sidra lot to create a fruit-forward flavor profile that could previously only be found in a candy shop.
JAKE MCFARLAND - BARISTA
Producer | Jhonatan Gasca Sema
Origin | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pacamara
Take A Sip | black cherry, sweet lemon, dark chocolate, rainier cherry
Jake approached this coffee with set expectations of how a washed Pacamara lot should taste - and it shattered them. He chose this coffee because it forced him to reconsider his preconceived notions about how a coffee should taste - and because it's freaking delicious.
Kyle Ramage - BREWER'S CUP
Producers | Jhonatan Gasca | Julio Madrid | Jairo Arcila
Blend | Jhonatan Gasca- Thermal Shock Pacamara (Washed + Natural), Julio Madrid - Nitro Caturra, Jairo Arcila - Peach
Origins | Bruselas, Huila, Colombia | Risaralda, Colombia | Armenia, Quindio, Colombia
Process | Thermal Shock | Nitro Fermentation | Co-ferment
Variety | | Pacamara | Caturra | Castillo
Take A Sip | complex cherry, watermelon candy, mango, limeade
Curated for maximum flavor complexity, Kyle shared this blend of four coffees in order to showcase producer-led innovation. Heavy on the red fruit and reminiscent of our favorite fruit candies, it's a testament to processing triumphs in Colombia and beyond.
ANTHONY RAGLER - BARISTA
Producer | Jose Luttrell
Origin | Boquete, Panama
Process | Double Phase Anaerobic Natural
Variety | Gesha
Take A Sip | raspberry, peach, magnolia
Although this coffee underwent a pretty intense anaerobic fermentation protocol, it is remarkably clean and zippy. Anthony has said he prefers coffee that tastes like juice, and this lot stood out to him on the cupping table because it reminded him of Raspberry Peach Snapple.
JOHN DIXON - BREWER'S CUP
Producers | Wilton Benitez | Nestor Lasso
Blend | Wilton Benitez - Thermal Shock Pink Bourbon and Nestor Lasso - Thermal Shock Sidra
Origin | Piendamó, Cauca, Colombia | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pink Bourbon | Sidra
Take A Sip | passionfruit candy, strawberry bon bon, pineapple juice, watermelon candy
When John first tasted Wilton's Pink Bourbon lot, he wanted to invent a brand new happy dance right on the spot, just for that coffee. For USCC, he blended it with Nestor Lasso's funky Sidra lot to create a fruit-forward flavor profile that could previously only be found in a candy shop.
JAKE MCFARLAND - BARISTA
Producer | Jhonatan Gasca Sema
Origin | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pacamara
Take A Sip | black cherry, sweet lemon, dark chocolate, rainier cherry
Jake approached this coffee with set expectations of how a washed Pacamara lot should taste - and it shattered them. He chose this coffee because it forced him to reconsider his preconceived notions about how a coffee should taste - and because it's freaking delicious.
