Colombia · Carbonic Maceration
Java Blossom
Roasted by Maude Coffee
This experimental Carbonic Maceration from El Vergel Estate offers a crisp, citrus-forward cup with delicate floral notes.
From the roaster
Jasmine, Clementine & Chamomile
An experimental Carbonic Maceration from the El Vergel Estate yielding a distinctly crisp and citrus-forward cup profile with delicate florals, a unique characteristic for the Java varietal.
— Maude Coffee
Context
Produced by El Vergel Estate in Colombia, Java Blossom represents a sophisticated intersection of unique plant genetics and modern processing. The coffee features the Java varietal, which is often celebrated for its resilience and distinct cup profile. By utilizing carbonic maceration, the producers have influenced the bean's development to highlight specific aromatic compounds, resulting in a cup defined by notes of jasmine, clementine, and chamomile.
This lot, roasted by Maude Coffee, showcases how controlled fermentation can elevate the inherent characteristics of a specific harvest. While individual experiences may vary, those exploring the flavor wheel will find that coffees processed through carbonic maceration often exhibit heightened clarity and vibrant, fruit-forward acidity. Java Blossom serves as an excellent example of how meticulous estate-level management and innovative post-harvest techniques can transform a traditional varietal into a complex, nuanced sensory experience for the discerning drinker.
In the Encyclopedia
Frequently asked questions
Where is Java Blossom grown?
Java Blossom, roasted by Maude Coffee, is sourced from Huila, Colombia.
What does Java Blossom taste like?
Expect tasting notes of Jasmine, Clementine, and Chamomile.
How is Java Blossom processed?
Java Blossom uses the Carbonic Maceration process.
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Last verified: October 14, 2026 · Browse all beans.