Limited Gouch Collab Coffee
$20.00
A fan first!! What an honor it is to have the skill, creativity, and wizard-like penmanship of Gouch cook this collab up! Gouch aka The Goucher is a multidisciplinary artist and an absolute NYC graffiti legend who is known for having the freshest handstyles and large scale blockbusters throughout the 5 boroughs. A true purist of style and taste, we needed a coffee that matched his style. This microlot is a natural anaerobic Pink Bourbon variety with bright and colorful notes that reminds us of juicy berries, vanilla, and caramel. And Flomaster ink if it could be expressed through a taste. Bright, vibrant, and funky..just like a Gouch mural on a wall!
*6oz canned limited run coffee
Stat Sheet
This microlot is a natural anaerobic Pink Bourbon variety from the farming brother duo, Elias & Shady Bayter. The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors. Then dried in a mechanical silo for 4 days and then sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Tolima, Colombia
Producer
Elias & Shady Bayter
Varieties
Pink Bourbon
Process
Natural Anaerobic
This microlot is a natural anaerobic Pink Bourbon variety from the farming brother duo, Elias & Shady Bayter. The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors. Then dried in a mechanical silo for 4 days and then sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.
This microlot is a natural anaerobic Pink Bourbon variety from the farming brother duo, Elias & Shady Bayter. The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors. Then dried in a mechanical silo for 4 days and then sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.
This microlot is a natural anaerobic Pink Bourbon variety from the farming brother duo, Elias & Shady Bayter. The process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors. Then dried in a mechanical silo for 4 days and then sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.
