This coffee is a Chiroso variety from the Quindio region of Colombia, grown at La Esmeralda farm. It undergoes a natural process that includes a 45-hour aerobic fermentation followed by 10 to 15 days of drying on parabolic dryers. This meticulous process results in a cup with intense fruitiness, sweetness, and a full body. The flavor profile features notes of bubblegum, peach, and golden syrup. It is roasted to a light/medium level.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
