A memorable, seasonal single origin evoking decadence in coffee*
With the taste profile Bonbon, our aim is to take a comforting coffee experience to new heights. This coffee will work for a wide variety of palates in any application, with a refined and memorable finish that lingers beautifully. The goal in roasting as well as sourcing this coffee is enrichment and nostalgia while also breaking new ground in a taste experience. Expect a rounded body, a deep sweetness, and artful nuance.
*directly traded and sustainably sourced
Bonbon is currently
Coffee: Mano del Puma
Farm/Co-Op: Finca San Antonio
Region: Juayua, El Salvador
Fermentation: Dehydrated Honey Process
Producer: Carlos Pola
Variety: 100% Bourbon
Harvest Year: 2023
On our cupping table: Fudge, Cinnamon, Citrus
In the roaster, we are focusing on primarily a Conductive heat transfer to highlight the beautiful tastes of this beautiful and unique Dehydrated Honey Process. The producer, Carlos Pola, holds the coffee cherry in porous bags to dehydrate the fruit before using minimal water to remove the cherry and allow the seeds to dry. This results in a more efficient fermentation which is also more sustainable for the production, processing more coffee without investing in building more raised beds. The end result is an exceptionally deep and resonant coffee that brings warm notes of cocoa and is round and nostalgic in character. We will do what we can to highlight those strengths. Given its development being further than our other coffees, use less contact time or cooler water than with Fruta or Flora for best results.
All online orders are roasted to order and added to our next roast date. We roast Mondays and Wednesdays, orders placed by 8AM on roast days will be roasted that day, otherwise the coffee will be roasted on our next roast date.