This washed coffee comes from Hoyo Rico farm in Anzá, Antioquia, Colombia, at 2100 meters elevation. Produced by Arnulfo Caro and his wife Martha on their 2 hectare farm, this Chiroso variety features an extended fermentation process: 3-4 days fermenting in fruit, followed by 8 days in temperature-regulated stainless tanks with water. The cup profile includes marshmallow, chamomile, black tea, maple candy, mandarin, yuzu, and passion fruit notes with a syrupy mouthfeel and increased body.
Origin
Antioquia (Colombia)
Flavor Notes
Black Tea, Chamomile, Marshmallow, Maple Candy, Yuzu, Passion Fruit
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
