Apothecary Collection- Four Competition Level Coffees!
We are excited to release our second iteration of our APOTHECARY COLLECTION! This collection highlights very unique and special coffees that are limited in quantity. It is an exciting opportunity for all of us to experience award winning, competition level coffees that push the boundaries of what is possible in coffee.
Our May 2024 version of the Apothecary Collection is comprised of four competition level coffees we bought from two young producers that Santiago met while in Colombia in the fall, Nestor Lasso and Jhoan Vergara. We selected these four coffees to compete with this year and have finally decided to release what we have left after competition season! These four coffees are truly exceptional.
Nestor and Jhoan are producers who are chemists in their own right- dedicated to producing delicious, high end coffees with innovative processing methods which enhance the flavour profiles and really showcase the attributes of the region and varietals.
Here are some highlights of each of these coffees:
JHOAN VERGARA- CATURRA CHIROSO
Kat, our manager at French Quarter, used this coffee to place 8th in Canada at the Canadian National Barista Championship!
Producer: Jhoan Vergara
Farm: Finca Las Flores
Region: Huila, Colombia
Process: Extended Fermentation Natural
Varietal: Caturra Chiroso
Tastes Like: Peach Nectar, Honey, Yogurt, Lychee
Jhoan Vergara puts an immense amount of effort and care into his coffee. In fact, his farm is one of the most impressive coffee farms Santiago has visited. This varietal, Caturra Chiroso is a mutation that happened in Antioquia. Jhoan planted some on his farm and with the beautiful characteristics of coffees grown in Southern Colombia, paired with his careful processing, this vibrant and tropical coffee will blow your mind.
This coffee went under an extended fermentation thermal shock process and he was able to imprint some delicious flavours into this coffee through this processing method. Jhoan has put so much care into producing this super tropical and fruity coffee.
NESTOR LASSO- BOURBON SIDRA
Santiago used this coffee to place 4th in Canada at the Canadian National Barista Championship! We only have 16 jars of this spectacular coffee!
Producer: Nestor Lasso
Farm: Finca el Diviso
Region: Huila, Colombia
Process: Thermal Shock Natural
Varietal: Bourbon Sidra
Tastes Like: Blueberry, Blackberry, Apple Cider, Lemongrass
Nestor Lasso is a creative producer who started out working in a bodega hauling bags of coffee to currently being one of the most cutting edge producers in Huila, Colombia.
Bourbon Sidra is unique and rare. It is the result of a crossbreeding between Bourbon and SL28. This natural Sidra has an anaerobic fermentation that is finished by a thermal shock before being FLAVOUR LOCKED for 38 hours and brought to a humidity of 10.5 %. FLAVOUR LOCK preserved tropical and floral notes from the varietal, fruity notes from the fermentation and natural sweetness created by the terroir.
“When I used this for competition, it blew my mind. It’s probably one of the best coffees that I have ever tasted since I started working in coffee”.
-Santiago
NESTOR LASSO- OMBLIGON
Producer: Nestor Lasso
Farm: Finca el Diviso
Region: Huila, Colombia
Process: Thermal Shock Natural
Varietal: Ombligon
Tastes Like: Chocolate Covered Cherries, Raspberry Lemonade, Mulled Wine
Ombligon is a new varietal believed to have come from an FNC experimental farm that had been abandoned. It’s only found in Huila, Colombia. The name Ombligon, is Spanish for “belly button” and comes from this variety’s unique shape. Ombligon is very unique as it’s complex but also has definable flavours and characteristics. This coffee is reminiscent of chocolate covered cherries and is like candy in the mouth. It’s super sweet, very delicious and a little bit funky.
NESTOR LASSO- BOURBON AJI
Producer: Nestor Lasso
Farm: Finca el Diviso
Region: Huila, Colombia
Process: Natural Flavorlock drying
Varietal: Bourbon Aji
Tastes Like: Cherry Liqueur, Orange Marmalade, Vanilla
This coffee has a very long and controlled fermentation of 150 hours. It has been thermal shocked and then dehydrated in order to lock in the flavours from the entire process to preserve flavours from the varietal and terroir. This varietal is thought to be a cultivar that was brought from Ethiopia and it has some very interesting herbaceous qualities.
These four exceptional coffees launch May 10, 2024!