Holy Sh*t

Tasting notes

In the roaster’s words

Holy Sh*t – Blueberry Bubblegum (natural yeast inoculation) Speciality Coffee Tasting Notes: Blueberry Bubblegum, Watermelon Origin: Colombia Region: Huila, Pitalito Farm: El Encanto Process: Natural (Oxidation + Anaerobic Fermentation) MASL: 1650 masl Varietal: Bourbon Ají Coffee Info This Bourbon Ají lot from El Encanto in Pitalito, Huila is the result of a deliberate convergence of place, people, genetics, and process. Produced on a family-led farm built on generations of coffee growing, this coffee reflects a renewed vision focused on rare and exotic cultivars and innovative fermentation techniques designed to unlock each varietal’s unique sensory potential. Through extended oxidation, anaerobic fermentation, thermal shock, and fruit-based yeast inoculation, the coffee develops a highly expressive and candy-like profile. Expect a vibrant and playful cup defined by blueberry sweetness, bubblegum aromatics, and juicy watermelon character, supported by bright acidity, smooth medium body, and a clean, lingering sweetness. Farm / Producer Info El Encanto is a family-led coffee project located in Pitalito, Huila, Colombia at 1,650 meters above sea level across 14.5 hectares shaded by native and fruit trees. Guided by a shared vision, the family renewed their crops by replacing common varieties with rare cultivars including Geisha, Java, Ethiopian varieties, Bourbon Ají, Caturro Chiroso, and Pink Bourbon. Their work focuses on co-fermentation innovation to highlight clarity, complexity, and character in the cup, combining creativity, resilience, and generational legacy. Process Info Step 1 – Selection of Ripe Cherries Careful hand selection ensures optimal sugar content and uniform fermentation. Step 2 – Oxidation (70 hours) Whole cherries rest in bags for 70 hours, initiating aromatic precursors and sweetness development. Step 3 – Repulping The coffee is repulped to prepare for controlled fermentation. Step 4 – Anaerobic Fermentation (60 hours) Fermentation occurs in 210 L tanks, building fruit definition and candy-like aromatics. Step 5 – Thermal Shock A thermal shock stabilizes fermentation outcomes and refines clarity. Step 6 – Yeast Inoculation (Fruit-Based) Inoculation with strawberry pulp and cacao-based yeasts amplifies red-fruit sweetness and bubble-gum aromatics. Step 7 – Mechanical Drying (48 hours) Carefully controlled mechanical drying preserves structure and volatile aromatics. Step 8 – Stabilization (15 days) A resting period allows flavors to

Notes

Natural process with oxidation, anaerobic fermentation, thermal shock, fruit-based yeast inoculation using strawberry pulp and cacao-based yeasts, mechanical drying, and stabilization.