Colombia: Gerson Mora

A special new release from Gerson Mora and Villa Pastora, this is an Ombligón single varietal. Like pink bourbon, its genetic origins are still a bit of a mystery. It shares some of the hallmarks of Ethiopian heirlooms, lending it some light floral and fruited notes.

This coffee uses a variety of processing techniques, starting with a 72-hour anaerobic ferment. It is then innoculated with brewer's yeast and undergoes a further 120 hours of fermentation before being depulped, soaked, and dried. This method intensifies the tropical fruit notes of this coffee, bringing forward the syrupy and tart passion fruit as well as funky papaya, while the varietal's floral notes remind us of orange blossom.

Produced by Gerson Mora in Colombia, this offering showcases the Ombligón varietal, a unique coffee known for its distinct profile. The lot is processed using an anaerobic method, a technique that involves fermenting coffee cherries in an oxygen-free environment to influence the final cup character. While processing methods vary widely, anaerobic fermentation is often utilized to amplify intensity and complexity, frequently resulting in vibrant, fruit-forward profiles.

Broadsheet Coffee (/shop/roasters/broadsheet-coffee) highlights notes of passion fruit, papaya, orange blossom, and floral undertones in this selection. These descriptors align with the nuanced characteristics often sought in high-end specialty lots. To better understand how these specific attributes relate to broader sensory categories, you can consult the flavor wheel. This coffee serves as a compelling example of how specific varietals and controlled processing can push the boundaries of traditional flavor expectations.