Flower Child Coffee

From Kayanza in Burundi, this Red Bourbon was processed at the Umoco washing station with a distinctive two-stage fermentation: 12 hours followed by another 12 hours in cement tanks, then dried 20–25 days on raised beds. The cup delivers exceptional clarity with notes of loquat, apple, apricot, pink grapefruit, candied plum, and dried fruit undertones, balanced by complex sweetness and subtle cacao. Roaster Flower Child selected this as their sweetest Red Bourbon lot of the season, praising its super bright acidity and dynamic evolution from hot to cool—a glossy, complex cup that showcases why Bourbon remains essential to specialty coffee.

From Santa Maria in Huila, Colombia, this decaf retains impressive complexity without the caffeine. The rounded mouthfeel and almond butter notes suggest careful processing that preserves the bean's natural oils and sweetness. Tamarind acidity and brown sugar backbone create balance—this isn't a muted decaf, but a full-flavored cup that stands on its own merit.

From Finca El Chaferote in San Agustín, Huila, Colombia, this 100% Pink Bourbon showcases the variety at its finest. The coffee undergoes a distinctive fermentation process: 48 hours in cherry followed by a 36-hour dry-ferment after de-pulping, then washed and dried in a greenhouse for 15–20 days. Expect a weighty body with tropical stone fruit, kiwi, lychee, and cane sugar sweetness balanced by delicate, firm acidity. Erick Bravo's meticulous farming—leveraging cool Magdalena River conditions and competition-winning expertise—delivers a lively, well-rounded coffee that works across all brew methods.

From the Ccapa family's remote Challamaba district in Cusco, Peru—10 hours from the city—this first-year partnership showcases a third-generation farm newly committed to specialty coffee quality. Hand-picked at peak ripeness and washed with careful fermentation (48 hours), the coffee dries for 18 days on shaded beds, creating a well-balanced cup with upfront sweetness and weighted body. Expect vibrant plums, dark berries, cherries, cacao, and dried fruits with hints of orange brightness and a clean finish. Typica's lower yield and high cup potential shine here, backed by the family's meticulous selective harvesting and training in modern coffee management.

Raisin, Black Cherry & Floral.

Isaac Espinoza grows this rare SL9 variety—a geisha-like Ethiopian landrace selection—in Inkawasi, Cusco, at elevation where it thrives with distinctly berry-forward complexity. Washed with extended fermentation (18 hours initial, then 36 hours post-depulp with no water added), the process strips impurities while the extended dry ferment develops the coffee's signature silky texture and floral aromatics. Expect silky berries, golden grape, melon, and coffee blossom in the cup—a rare, high-potential varietal that rewards exploration across any brew method. Espinoza pioneered specialty coffee in his district and now leads a movement; this is origin storytelling at its finest.

Joaquin Lipa's Bourbon comes from Puno in Peru's Inambari region, grown at elevation where this rare variety thrives. Hand-picked for ripe cherries only, the coffee was washed, fermented for just over a day, and dried on raised beds to 10.5% moisture—a meticulous process that preserves clarity. The cup delivers layered juicy dark fruit (Malbec grape, currant, pluot, blueberry) with medium+ sweetness, sparkling acidity, and a well-rounded body hinting at cacao. Bourbon is genetically crucial to specialty coffee but rarely seen today; Lipa's example showcases why this finicky, low-yielding variety is worth the effort.

This Geisha was grown by Yesica Ale Llanqui, a leading specialty coffee producer and women's advocate in Cusco, Peru. The beans were hand-picked at peak ripeness, washed to remove impurities, fermented for 30 hours, and dried on shaded beds for 16 days. In the cup, expect white flowers, apricot, sweet lime, panela, apple, and pear with notable body and a clean finish. The Geisha variety—originally from Ethiopia and popularized in Panama—is notoriously difficult to grow but delivers exceptional cup quality when executed well; this Peruvian expression proves why.