Botz Coffee
Whiting, IN, USA
After a trip to visit my sister in New York City, I became obsessed with sorbet. I tasted raspberry sorbet at Superiority Burger, a lovely “burger” joint dedicated to all veggie everything, and one bite in, I immediately bought Brooks Headley’s “Superiority Burger Cookbook” to uncover just why I was so enamored with this spot’s luxurious icy fruit. Truthfully, I can’t remember if it was in the cookbook or in an interview with Brooks Headley himself, but he mentioned something about sorbet that aligned all the stars for my taste buds – it’s that sorbet is like making a fruit taste even more like the said fruit (a fruit magnified if you will). To me, it just made so much sense. When I tasted Superiority Burger’s raspberry sorbet, it was like I was tasting a ripe raspberry x 10 (it’s really amazing what sugar and malic acid can do for fruits in combo haha). This sorbet-fruit sensation is one I absolutely prize in coffee. I’ve tasted “peaches” in coffee, but never have I tasted magnified peach until I tried a Diego Bermudez YN-09 lot (if you’ve tasted these lots, you know what I mean). There’s something distinct about processing that can take a green coffee and its raw potential and push it even further into sorbet mode. Nestor Lasso’s extended fermentation washed caturra chiroso lot (first-time variety at BOTZ), similar to some of the Diego Bermudez lots I’ve tasted has, for me, an amplified mango character that I just can’t shake. There’s a slight peachiness in the cup along with a lemon-lime effervescence that immediately signifies this coffee is a showstopper. It may not have the same amount of sugar as sorbet, but I promise it has just as much fruit character and explosiveness!
Floral
Green Grape
Tamarind
Anise
Hibiscus
Type
Single Origin
Origin
Colombia
Roast
Medium
Species
Arabica
Varieties
Chiroso, Caturra
Process
Extended Fermentation
Producer
Nestor Lasso