Explorer's Kit Vol. 1

Final batch will be roasted June 23rd.  Welcome to the Explorer's Kit. Let's explore and discover coffee together!  These limited releases are designed to showcase the full spectrum of what coffee has to offer. From unique and often overlooked origins, rare varietals, or advanced and even experimental processing methods, each box is a journey! Coffee 1 - 250g Origin - Kintamani Highlands in Bali, Indonesia Producer - Subak Abian, an organization for smallholder farms in upland Bali Process - Natural process and dried on raised beds Elevation - 1200-1600masl Varietal - a blend of bourbon, Typica, and Catimor Flavor - This is a surprising coffee for the region! The typical Indonesian profile takes a backseat, with the earthiness and spice being more subdued. The main flavors are tropical fruits and and deep sweetness.  My cost - $16.76/Kg Coffee 2 - 200g Origin - Finca La Riviera in Santa Rosa de Cabal, Risaralda, Colombia Producer - Cafe Uba Process - Bioreactor Process - quote from the producer "In this process, the aim is to intensify the sensory profile of this variety using native yeasts (Kazachstania humilis) from our farm. The coffee is pulped and placed into the bioreactor along with the starter culture. During the fermentation process, temperature and acidity are monitored for approximately 48 hours. Once fermentation is complete, the coffee is washed and undergoes solar drying until it reaches 40% humidity. It is then taken to a dark room with a dehumidifier and left until it reaches 11% humidity." Elevation - 1750masl Varietal - Sudan Rume Flavor - deep and rich, licorice jam, dark berries, maple syrup like sweetness My cost - $35.75/Kg Coffee 3 - 200g Origin - Finca Casa Blanca, Huila, Colombia Producer - Ian Castaneda Process - Advanced Processing - quote from the producer - "In this washed process, the coffee begins with a careful selection of freshly harvested ripe cherries. Once selected, they undergo anaerobic fermentation in bags for 36 hours, under cool conditions with temperatures ranging between 16 and 18 °C. Afterward, the coffee is transferred to pulping tanks or hoppers, where it remains for 20 hours in a natural oxidation process. During this stage, the cherry juices are carefully collected to be reused in subsequent batches. The coffee is then pulped, followed by a new 20-hour oxidation of the mucilage, enriched with those collected cherry juices. The process continues with a submerged fermentation at 39 °C for 12 hours, during which the juices are recirculated again, keeping the mucilage adhered to the bean and enhancing its sensory complexity. To conclude the fermentation, a thermal shock is applied: the coffee is washed with hot water at an average temperature of 65 to 70 °C, marking the end of the process. Finally, drying is carried out slowly and in a controlled manner in covered drying beds (marquesinas), at a maximum temperature of 30 °C. This stage takes between 18 and 24 days, until the coffee reaches an optimal moisture level of 11%. The result is a coffee produced with precision and care, where each stage of the process contributes unique nuances that are expressed in a vibrant, clean, and highly complex cup." Elevation - 1700-1800masl Varietal - Wush Wush Flavor - complex, dark chocolate, tropical fruits My Cost - $31.75/Kg