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BC-004
Release Date ·
July 8, 2026
Colombia Cherry Bomb

BC-004

Colombia Cherry Bomb

Mixed
/
Osmotic Fermentation
/
1350-1800 MASL
What We Taste
Cherry
Limeade
Cranberry

An osmotic-fermentation lot from Finca Chambaku in Villamaría, Colombia — sparkling acidity and juicy sweetness in every cup.

 

Tasting Profile

  • First Sip: Bright cherry and a burst of limeade acidity
  • Mid Cup: Sparkling, juicy sweetness carries through the body
  • Finish: Tart cranberry lingers, crisp and refreshing
Acquisition Type
One Time
Subscription Group
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01 Story
02 Specs
03 Tasting
04 Brewing
Origin / Story
01

One of seventeen, made to stand alone.

Colombia Cherry Bomb comes from Finca Chambaku, one of seventeen farms that make up the Restrepo family's Hacienda El Jardín in Villamaría, Caldas. Juan Felipe Restrepo, a Q-grader turned farmer, runs the fermentation program himself — hand-sorting cherries by sugar content before sealing them for extended osmotic fermentation.

It's meticulous, deliberate work on a small plot carved out for experimentation — and it shows in the cup.

Process / Specs
02

The Numbers, Plainly

We publish every variable. If something changes batch to batch, you'll see it here.

01
Variety
Mixed
02
Process
Osmotic Fermentation
03
Elevation
1350-1800 MASL
04
Harvest
Fall 2025
05
Drying
Mixed
06
Roast Level
Light
Tasting / Cup
03

Sip To Finish

Every coffee evolves as it cools down to room temp. We study each coffee from first sip to last drop and record what we experience.

First Sip

Bright cherry and a burst of limeade acidity

Mid Cup

Sparkling, juicy sweetness carries through the body

Finish

Tart cranberry lingers, crisp and refreshing

Brew Guides
04

How We Brew It

Pour Over
Aeropress
Espresso
Recipe
Pour Over
Dose

20 g

Yield

300 g

Ratio

1:15

Grind

Medium

Temp

95C

Time

3:15

Steps
0:00
Steps
Bloom with 60g water
0:45
Steps
Pour to 200g
1:45
Steps
Pour to 300g
3:15
Steps
End brew
Recipe
Aeropress
Dose

13 g

Yield

180 g

Ratio

1:14

Grind

Medium/Coarse

Temp

90C

Time

2:30

Steps
0:00
Steps
Bloom with 30g water and stir 5x, wait 30 seconds
0:30
Steps
Pour up to 180g, stir 5x
1:00
Steps
Place plunger on and wait for 1 minute
2:00
Steps
Gently plunge for 30 seconds, for a total time of 2:30
Recipe
Espresso
Dose

18 g

Yield

36 g

Ratio

1:2

Grind

Fine

Temp

95C

Time

28 seconds

Steps
0:00
Steps
Prep 18g of coffee in your portafilter and prepare your puck
0:00
Steps
Start pre-infusion for 6 seconds
0:00
Steps
Brew at 9 bars of pressure
0:28
Steps
Stop brew