Washed Bourbon coffee from Pichingo, Honduras at 1750 meters altitude. Produced by Celia Portillo, this coffee features a distinctive two-stage fermentation process: cherries are stored in sealed bags for 35 hours, then depulped and fermented again in sealed bags for an additional 35 hours before washing and drying on raised beds. Tasting notes include plum, grape, starfruit, brown sugar, and milk chocolate with a deep chocolatey base.
Origin
Pichingo (Honduras)
Flavor Notes
Grape, Brown Sugar, Plum, Milk Chocolate, Starfruit
Bow Smith, Holden Curran, and Jessi Lee Cord launched Rowan Coffee in October 2020 as a mobile espresso operation in Asheville, North Carolina, growing quickly into a permanent home. Bow brings nearly a decade of barista, roasting, and management experience, and began roasting in house in January 2023 on a 15 kilo Mill City Roasters machine. Rowan centers mainly on washed process coffees, prizing clarity and complexity, with green beans sourced from specialty importers including Semilla, Osito, Red Fox Coffee Merchants, and The Coffee Quest. Everything is roasted to order on Tuesdays and shipped the following day. The approach is deliberate and seasonal, letting each coffee speak to where and how it was grown.
