Hibiscus Kiss, Colombia, Chapoleros, Yeast & Hibiscus Culture Inoculated, Anoxic Washed Pink Bourbon

• Strawberries, Red Fruits, Hisbiscus, Pomengranate
• Syrupy, Big Red Floral/Fruity Aromas
• Silky, clean, light-medium body

Farm: Chapoleros, Huila, Colombia

Variety: Pink Bourbon

Process: Yeast & Hibiscus Culture Inoculated, Thermal Shock Anoxic Washed

Process Details: Step 1 – Selective Harvesting
Only fully ripe Pink Bourbon cherries are handpicked to ensure maximum sweetness
and consistent quality.

Step 2 – Controlled Oxidation (In Cherry)
The cherries undergo a 24–48 hour oxidation stage to activate natural enzymatic
reactions and develop berry-forward aromatic precursors.

Step 3 – Depulping & Pre-Wash
Cherries are depulped carefully, and the parchment is lightly rinsed to remove surface
mucilage while keeping enough sugars for fermentation complexity.

Step 4 – Flor de Jamaica Fermentation (Advanced Stage)
The parchment is transferred to sealed bioreactors where it ferments for 60–72 hours
using:
● Selected yeast strains
● A Flor de Jamaica (hibiscus) infusion, rich in natural acids and anthocyanins
● Controlled temperature conditions

This step enhances red-fruit acidity, floral aromatics, and pomegranate-like complexity.

Step 5 – Thermal Shock Rinse

A brief thermal shock is applied after fermentation to stabilize the microbial profile and
lock in the fruity aromatics.

Step 6 – Washing & Mucilage Removal
After fermentation, the coffee is fully washed to remove remaining mucilage while
preserving the enhanced aromatic precursors.

Step 7 – Drying Process
Drying begins on solar beds until moisture reaches ~30%, then finishes under
controlled airflow in mechanical dryers until the coffee reaches 10–11% moisture.

Step 8 – Resting & Stabilisation
The dried parchment rests for 3–4 weeks under controlled humidity and temperature,
allowing flavours to integrate before milling.

Elevation: 1700m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

Free shipping for all orders.

Protected, Tracked Home Delivery.