Bohemia

£11.00

£40.00

When this classic washed Colombian coffee from Vereda Bohemia stood out on the cupping table alongside a number of rare varieties, we knew we were onto something special. It’s sweet and juicy, with incredible clarity, and notes of white sugar, summer fruits and hibiscus - somewhere between a pavlova, eton mess and summer pudding. A perfect everyday summer coffee.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

The coffee retains the clarity of a classic washed coffee, but with an added juicy pop and floral complexity.

Origin

Vereda Bohemia, Calarca, Quindio
Country

Colombia
Altitude

1,450 MASL
Process

Anoxic Washed
Variety

Castillo, Colombia, Caturra
Notes

White Sugar, Summer Fruits, Hibiscus

Origin Story

Vereda Bohemia is situated just outside of Calarca in Colombia’s Quindio department. The lot is comprised of castillo, colombia and caturra, grown by eight farmers from the locality, including Fabio Beltran of Finca Buenavista (pictured above). The lot was processed at nearby El Fénix, and marks the realisation of the goal to open up El Fénix as a community wet mill, alongside its role as a rare varieties farm.

The coffee was processed by way of the anoxic washed method, a cost-effective and easy to replicate process developed by Miguel and the team at El Fénix, that has been implemented throughout the Raw Material network of producers.

The pulped cherry is placed in a container which is then covered with plastic sheeting. Cold water is added on top of this, creating a seal and allowing for an anoxic environment for fermentation, whilst also acting as a heat exchange to control the fermentation temperature.

We’ve had the pleasure of offering a number of both anoxic washed and anoxic natural coffees to date, and our experience is that it adds a layer of complexity to the coffee compared to it having been processed by way of the more conventional washed or natural methods.

This is certainly the case in this instance. The coffee retains the clarity of a classic washed coffee, but with an added juicy pop and floral complexity.