Cherry Bomb

Cherry Bomb

The anaerobic Ombiglon (25%) in the blend adds deep texture and abounding florals to a raspberry/apple acidity and malt/toffee backbone from the regional Cata 82 Caturra (75%).

In a way, the Cherry Bomb is a way to answer the question - how can we get a mid-strength version of this funky fermentation-forward coffee; by introducing some fresh fruit-dominant acidity, we balance out the almost custardy texture and dark chocolate aromatics.

black forest cake

tropical fruit

raspberry cordial

Last year we brought in some of our fanciest coffee yet - some thermal shocked anaerobic natural Ombiglon from Nestor Lasso's farm El Diviso, and as with many sour beers or fancy orange wines, we love how punchy it is, but when the option on some Cata 82 came up from our friends at Cata Export (the team who helped us secure our lot of El Diviso), we knew what was coming.

In a way, the Cherry Bomb is a our answer to the question - how can we get a mid-strength version of this funky fermentation-forward coffee? By introducing some fresh fruit-dominant acidity, we balance out the almost custardy texture and dark chocolate aromatics from the most delicious coffee many of us have tried.

Composition:

75% Cata 82 (AN-WASH)

25% El Diviso (AN-NAT)

The anaerobic Ombiglon in the blend adds deep texture and abounding florals to a raspberry/apple acidity and malt/toffee backbone from the regional Cata 82 Caturra.