This coffee is a Sidra variety from Quindio, Colombia, grown at 1600 meters altitude. It is produced by Edwin Noreña at Campo Hermoso and processed using Black Honey method with CM Lactic Fermentation. The Sidra variety has African heirloom vari genetic lineage toetals and underwent a 96-hour carbonic maceration phase with lactic acid additions, followed by 24 days of sun-drying. The coffee displays intense sweetness and complexity with dominant notes of mango, peach, lychee, lavender, and elderflower. It has a silky, nectar-like body with a peach tea finish.
Justin Enis founded Enjoy Coffee Roasters in 2015 in Providence, Rhode Island, after 15 years in the city's food and coffee scene, including roles at Bolt Coffee and Equal Exchange. Enis briefly ran the project as a personal roasting venture before relaunching in November 2022 with a drop release model, putting out one new coffee per month. The roastery now occupies the Cathedral Art Mill at 25 Manton Avenue in Olneyville, where a 1963 Probat UG22 and a 5 kilogram Typhoon from Czechia handle production. The focus is on dynamic, balanced, sessionable coffees, often featuring experimental processing methods like carbonic maceration.
