This experimental lot comes from Edinson Argote's 18-hectare farm in Oporapa, Huila, southwestern Colombia. The cherries were fermented for 72 hours alongside ripe strawberries, a winemaking technique that allows the strawberry's natural sweetness and acidity to integrate with the coffee during processing. The result is a strawberry explosion balanced with the complex flavors of the coffee itself.
Rounton Coffee Roasters operates from a converted granary in East Rounton, North Yorkshire, roasting Monday through Friday on a Loring S35 Kestrel and S15 Falcon. The team started out at farmers' markets with hand scribbled roast profiles and built into a multi award winning roastery. Their approach is characteristically Yorkshire: straightforward and focused on making "dead good coffee." They recommend brewing at least ten days after roast to let the flavours open up, a benefit of the convection roasting process which helps coffee stay fresh longer. Packaging is carbon neutral and home recyclable. Their Sparkling Water Decaf uses a process that preserves more natural taste than conventional decaffeination.
