Colombia Yesid Vargas
The Contemporary

Colombia Yesid Vargas

£12.00
Ollie is one of the roastery team here at Roastworks. He’s a bit of a ledge because he competed in the UK Barista Championships for the first time ever at the start of the year. To celebrate, we’re releasing the incredible Colombian coffee he used for his routine. This coffee makes the most insane flat white you’ve ever tasted, with notes of banoffee pie, malt, a delightful peach yoghurt finish, and a melted ice cream mouthfeel. We’d recommend using a milk with a higher fat content to really draw out those flavour notes. It’s so worth it. Brew this one up as a filter and you’ll get a pink grapefruit acidity which evolves into a blood orange sweetness as it cools. There’s a juicy texture and a long lingering finish of dried strawberry.
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Ollie is one of the roastery team here at Roastworks. He’s a bit of a ledge because he competed in the UK Barista Championships for the first time ever at the start of the year. He was an absolute natural and blew us away with how well he did. To celebrate, we’re releasing the incredible Colombian coffee he used for his routine.

The popularity of experimental coffees continues to grow. Whilst they have the potential to offer a good financial reward, they carry more risk, with higher production costs, and no guarantee of success. However, Raw Material who import this coffee do something quite incredible. They buy the coffee cherry before it has been processed, taking on the financial risk. By removing the risk, it makes experimental process coffees more accessible for famers like Yesid (the producer of this coffee). This fantastic microlot uses the water pillow technique. This is essentially a large container with coffee at the bottom and a plastic sheet on the top. Water is then poured over the plastic sheeting to form a seal, creating an oxygen free (anoxic) environment for the coffee to ferment. This creates a stable and low temperature during fermentation resulting in an intense flavour profile in the cup.

This coffee makes the most incredible flat white you’ve ever tasted, with notes of banoffee pie, malt, a delightful peach yoghurt finish, and a melted ice cream mouthfeel. We’d recommend using a milk with a higher fat content to really draw out those flavour notes. It’s so worth it. Brew this one up as a filter and you’ll get a pink grapefruit acidity which evolves into a blood orange sweetness as it cools. There’s a juicy texture and a long lingering finish of dried strawberry.

acidity
sweetness
body
Producer Yesid Vargas
Region Huila
Varietal Pink Bourbon
Process Camionetta Anoxic
Altitude 1,630m

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