Lush Bomb - Colombia

Introducing An award winning Coffee:

• 1st place at the Cup Of Excellence.
• Used during WBC by second place world barista champion 2023 Daniele Carvalho Ricci. 

And We're Calling It "Lush Bomb"

This Colombian Caturra crop is an absolute watermelon bubblegum explosion. A competition grade coffee, scoring a staggering 90+ points on the cupping scoresheet. All due to its Nitro Fermentation washed processing, which developed a sweet and forward punch of aroma and flavor unprecedented in coffee. The watermelon bubblegum flavor of this crop cannot be missed or mistaken, it is elevated by its clear aroma flavors, and coupled with a fresh yet subtle minty aftertaste, imagine you're biting into a sweet watermelon!  

Cultivated by the renowned producer Julio Madrid, out of the "Milan" Farm located at Risarelda, Colombia. This award winning exceptional crop has a really unique flavor profile, certainly not your typical everyday coffee. Our roasting approach had to be optimal to preserve the fragrance & flavor of this coffee, hence we decided to definitely roast it for filter, as it should be enjoyed to its full flavor experience.

Whether you prefer a V60, Hario switch, Kalita, a french press or Hoop dripper, this coffee will leave you wondering how much aroma & flavor coffee could deliver.

Crop Information:

• Origin: Colombia - Risarelda
• Variety: Caturra
• Processing Method: Nitro Fermentation, Washed
• Altitude: 1400 Meters Above Sea Level
• Aroma/Flavor: Watermelon Bubblegum, Lulo, Fresh Minty Aftertaste 
• Recommended For: Filter
• Cupping Score: 90+ Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:15 (Coffee:Water)
  • Dose: 20g
  • Water: 290ml (g) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 88 Degrees Celsius 
  • Method: 4 Pours total (including bloom):
    • 40g Bloom.
    • @ 30 sec: Add Up to 150g Slow Spiral Pour.
    • @ 1:10 Min: Add Up To 240g Slow Spiral Pour, Slow Flow Rate.
    • As soon as bed dries: Add up to 300g Center Pour, Slow (Non aggressive) Flow rate. 
• Iced (V60):
  • Ratio: 1:14.5 (Coffee:Water)
  • Dose: 22g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:30 - 1:45 Minutes
  • Water Temp 88 - 90 Degrees Celsius 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @ 1 Min: Add Up To 100g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 160g Spiral Pour, Slow (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl untill ice melts.
    • Pour into a cup and enjoy.