Cherry Bomb: Colombia Huila Finca La Terraza

Cherry Bomb is a burst of tropical flavors as lush as the Colombian jungles it calls home. Thanks to the incredible skills of microlot producers, we’re able to offer you a rare coffee that doesn’t come around often. Experience what heirloom Andean coffee used to taste like with this single origin from deep within the acclaimed Huila region. Featuring explosive tasting notes of tangy cherry and luscious hibiscus. Cocoa rounds out the bright mouthfeel ensuring a comforting cup of coffee, especially for espresso and pour-over.  

These coffee cherries are double fermented, which gives them their fruity character. While there are slight variations on each farm that contributed to this lot, processing was very consistent. Each producer’s yellow bourbon coffee at La Terraza was hand-picked and fermented first in whole cherry for 18-40 hours, a step that helps develop uniquely tart and expressive aromatic compounds and acidity in the final coffee. After the cherry fermentation, the coffee was depulped and fermented again in traditional open tanks before drying and storage.  

Castillo, or “Colombia” hybrids, controversially replaced old-world varietals in the country at first. Hybrids are now the norm, making past generations of bourbon-caturra genetics like Cherry Bomb a rare treat for coffee drinkers. Enjoy the zesty profile of this fragile yellow bourbon as an iced americano or reveal its subtleties with a warming pour-over. Any way you brew, you’re bound to taste not only Colombian heritage, but excellence. Order today while limited supplies last!