Pixy Stix - Colombia Huila Finca La Soledad (GREEN)

Good Brother's Coffee

Details

Origin

Colombia

Process

Washed

Roast Suitability

Description

------- WARNING! You are looking at Unroasted Green Raw Beans ------ Pixy Stix - Colombia Huila Finca La Soledad Bourbon Cup Profile Grape Pixy Stix • Blueberry Pie • Grape Soda This coffee presents a highly expressive, candy-forward profile with a strong nostalgic sweetness and a shifting fruit character across the roast dates. This coffee is clean for these flavor notes. Not funky! One of our favorites from Mario. The wet aroma opens with vivid sweetness: perfume, blueberry pancake, maple syrup, lychee, florals, grape Pixy Stix, grape Kool-Aid, and blue SweetTarts. Across the cups, the aromatics lean colorful and saturated, moving between red berry, purple candy, and tropical floral tones. Hot, the cup shows big “reds” with notes of blueberry pie, pastry, pancakes, maple syrup, and a syrupy lingering sweetness. At times, the blueberry could be turned up slightly in the first impression, but as the coffee opens, dried blueberry, grape soda, purple Pixy Stix, and berry cereal notes become more pronounced. One cup showed a playful Captain Crunch / Oops! All Berries character, layered with maple syrup sweetness. As it cools, the profile becomes more defined and candy-like. Grape soda, purple Pixy Stix, lychee aroma, and tart berry sweetness come forward. The acidity is bright and pleasing, with a sweet-tart structure and a mouth-filling finish that stays clean without becoming overly wild. Overall, this coffee is deeply sweet, colorful, and expressive, with a fun mix of blueberry, grape candy, maple syrup, pastry, and floral tropical aromatics. It has a syrupy body, tart candy-like acidity, and a lingering berry sweetness that makes it feel both nostalgic and highly vibrant. About: Kawa here: Origin: Colombia Region: Acevedo, Huila Farm: La Soledad + La Floresta Farmer: Mario Fernando Gomez Varietal: Bourbon Processing: " Washed" From Mario: "Culturing is one of the fermentation methods used by fermentists in other foods, in which a starter base rich in microorganisms