Ship from: NJ

Position: INSTORE

The Royal NY Line Up
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SOURCED FROM
Huila, Colombia
PRODUCER
Santa Barbara
John Samboni
ELEVATION
1900 to 2050 meters
VARIETALS
Gesha
PROCESS
Honey, Patio Drying
HARVEST
January - May
CUPPING NOTES

THE SOURCE

This anaerobic lot comes to us from Santa Barbara located over 2000 meters above sea level in Algeciras, Colombia ...
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IN THE CUP
ROAST ANALYSIS
This was my first opportunity to roast an anaerobic natural process geisha from Colombia and the initial performance of a sample roast was stellar with floral tones and notes of honey, raspberry, and red apple that I was excited to bring out with this 8-pound roast on our Diedrich IR-5 ...
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BREW ANALYSIS
Complex and integrated floral notes with layered sweetness and a cohesive, mouthcoating long finish ...
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ABOUT

This anaerobic lot comes to us from Santa Barbara located over 2000 meters above sea level in Algeciras, Colombia. Jhon Samboni has owned this 32 hectare specialty coffee farm for 5 years. Jhon loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one. To produce, they put the ripe cherry and water in tanks for five days. Then they’ll drain the water and spread on raised beds and patios for 20 to 30 days. This unique process develops a complex, rich profile with notes of berry and stone fruit.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    High


CUPPING NOTES
Floral
Honey
Raspberry
Red Apple

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:16
    First Crack
    8:48
    Roast Duration
    11:04
    Development Time
    2:16
ROAST ANALYSIS
This was my first opportunity to roast an anaerobic natural process geisha from Colombia and the initial performance of a sample roast was stellar with floral tones and notes of honey, raspberry, and red apple that I was excited to bring out with this 8-pound roast on our Diedrich IR-5. When roasting on the Diedrich I charge off the bean probe temperature and started the roast at 380 degrees Fahrenheit. I reached turning point at 1:23 of duration. I charged the roast with 50% heat application and increased to 75% just under three minutes. At 5:03 I opened airflow to 50%. The maillard phase of the roast began at 5:16 into duration. Color change was sporadic and uneven which was consistent with other anaerobic process coffees that I have roasted but eventually smooths out towards the end of the maillard phase. Six minutes and thirty-two seconds I reduced heat application to 50%. Just under 7 minutes I reduced heat application to 35% in preparation to slow momentum for first crack and at 7:58 of duration I made my last heat adjustment for the roast and reduced to 25%. The development phase of the roast began at 8:48 into duration. First crack started out light and gentle then became more audible as I moved through development. Rate of rise steadily declined and I finished the roast with 20.5% development time ratio and 11:04 of duration.


  • Brew Style
    Chemex
    Coffee : Water Ratio
    1:17
    Grind Size
    EK-43 #10
    Total Brew Time
    4:00
BREW ANALYSIS
Complex and integrated floral notes with layered sweetness and a cohesive, mouthcoating long finish.