This is the second harvest from José and Kyle’s extraordinary project, and it continues to be a fascinating experience to watch as we now start to see these profiles start changing as the trees mature. In this cup, we find deep sweetness, excellent structure, ripe cherry, and balanced acidity.
Picuma, Suaza, Huila
Hand picked at peak ripeness. Floated to further remove defects. Submerged in 2% saltwater solution for 24 hours in order to kill pathogens while also promoting the salt-tolerant bacteria, Lactobacillus. Depulped. Dry fermented in parchment for an additional 24 hours. Washed. Dried on shaded raised beds until moisture reaches ~10%.
We could not be more proud of Kyle and José. We have watched since the beginning as this project has developed and grown. Not only is it difficult to produce coffee of this quality, but the varieties they have chosen are among the most difficult varieties to grow anywhere. Ticuna is quite literally a dream come true for anyone that is interested in terroir and varieties. To have Kyle and Jose’s lineup of coffees to taste next to one another is an extraordinarily rare thing, and a true highlight of our coffee careers. Kyle and José—we lift a glass to you, and to all of the dedication and hard work it has taken to make your dream a reality!
Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. Historical records indicate that seeds were taken from the natural coffee forests of Southwestern Ethiopia to Yemen, where it was cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.
Typica reached Brazil in the early 1700’s, and quickly spread throughout most of Central and South America. Until the 1940’s, the majority of coffee plantations in Central America were planted with Typica. However, because this variety is both low yielding and highly susceptible to major coffee diseases, it has gradually been replaced across much of the Americas with Bourbon varieties such as Caturra, Catuai, and also hybrids.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.