Colombia

Rodriguez

Fresh chamomile aromas are followed by sweet cherry and floral honey.

Expect notes of:

Chamomile

Cherry

Honey

Huila

Nelson ‘Mono’ Rodriguez grows coffee near the town of Palestina in Huila, Colombia. Huila is a slightly more difficult region to work in for La REB. Coffee is actually rather new here compared to much of Colombia, so the soils are in better condition, and many smaller and newer producers are more agile when it comes to embracing new processing techniques and varietals. This also means the producers are more used to the world of speciality coffee, shopping around for the exporter willing to pay the best price and not necessarily creating long term relationships. There is also an established clean washed Huila profile, so many exporters will avoid experimental fermentations like those favoured by La REB. La REB have sought out these producers; left to the side by many traditional exporters, and willing to create long term relationships with the collective.

Nelson ‘Mono’ Rodriguez

One of the producers La REB found in Huila was Nelson ‘Mono’ Rodriguez. Nelson uses an in-cherry pre-fermentation, before de-pulping and further fermentation in mucilage. This second fermentation is also long at approximately 40 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. This lot is of the sought-after Pink Bourbon varietal. Initially separated in the early 2000’s, some say that Pink Bourbon is a hybrid between yellow and red bourbon, and some that it is a natural mutation of the disease resistant Colombia varietal that ripens orange. What most agree however, is that the cherries ripen an orange/pink shade, somewhere between red and yellow, and the leaves are broad, in a similar fashion to Geisha trees. The varietal also often showcases Geisha-like qualities in the cup, with floral aromas and clean citrus notes. This is no different in Nelson’s coffee, the florals shine through as chamomile aromas and a wild honey character. The double fermentation again adds a heavier sweet side to the profile, coming through here as a sweet cherry character.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica

Read more

Technical
Data

Producer Nelson ‘Mono’ Rodrigue
Region Huila
Altitude 1750 masl
Varietal Pink Bourbon
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Availability:

Out of stock

Kr. 119,00



Fresh chamomile aromas are followed by sweet cherry and floral honey.

Expect notes of:

Chamomile

Cherry

Honey

Huila

Nelson ‘Mono’ Rodriguez grows coffee near the town of Palestina in Huila, Colombia. Huila is a slightly more difficult region to work in for La REB. Coffee is actually rather new here compared to much of Colombia, so the soils are in better condition, and many smaller and newer producers are more agile when it comes to embracing new processing techniques and varietals. This also means the producers are more used to the world of speciality coffee, shopping around for the exporter willing to pay the best price and not necessarily creating long term relationships. There is also an established clean washed Huila profile, so many exporters will avoid experimental fermentations like those favoured by La REB. La REB have sought out these producers; left to the side by many traditional exporters, and willing to create long term relationships with the collective.

Nelson ‘Mono’ Rodriguez

One of the producers La REB found in Huila was Nelson ‘Mono’ Rodriguez. Nelson uses an in-cherry pre-fermentation, before de-pulping and further fermentation in mucilage. This second fermentation is also long at approximately 40 hours, but due to the high altitude and cool conditions in Huila, this does not result in over-fermentation. This lot is of the sought-after Pink Bourbon varietal. Initially separated in the early 2000’s, some say that Pink Bourbon is a hybrid between yellow and red bourbon, and some that it is a natural mutation of the disease resistant Colombia varietal that ripens orange. What most agree however, is that the cherries ripen an orange/pink shade, somewhere between red and yellow, and the leaves are broad, in a similar fashion to Geisha trees. The varietal also often showcases Geisha-like qualities in the cup, with floral aromas and clean citrus notes. This is no different in Nelson’s coffee, the florals shine through as chamomile aromas and a wild honey character. The double fermentation again adds a heavier sweet side to the profile, coming through here as a sweet cherry character.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica

Read more

Technical
Data

Producer Nelson ‘Mono’ Rodrigue
Region Huila
Altitude 1750 masl
Varietal Pink Bourbon
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.