Bright & Fruity
- Bag Size:
- 6oz Bags
- Grind Level:
- Whole Bean
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What do we mean by Bright and Fruity flavor profile?
Bright: When we describe a coffee as bright, we’re talking about a cup that has a well-balanced, prominent acidity to it. Rather than overwhelming the cup, it enhances it, and elevates the flavors around it. A bright coffee will often have a vibrant, clean flavor profile as opposed to an earthy flavor profile or a chocolatey one.
Fruity: When we describe a coffee as fruity, we don’t mean it has actual fruit in it. Rather, it’s marked by fruit-forward aromas and tastes. There’s a wide range of notes that can emerge in this profile, anything from berries, stone fruits (like plums, peaches) or citrus (like grapefruit, oranges) to tropical fruits (pineapple, mango) and even dried fruits (raisins or figs).
Featured Coffees •
Natalia Lezama Ramirez Anaerobic Natural-Processed Gesha
Tasting Notes
Natalia was among the few producers we had the chance to interact with throughout our trip to San Augustin in 2024. Her entire family to some degree is completely dedicated to the craft of specialty coffee. In fact, each of the extended gamily members has domain over individual farms throughout the region. This vibrant lot of coffee comes from Natalias farm and is processed to amplify the intricate fruited notes. There’s notes of funky fermentation that are excellently integrated into the sweet and complex profile.
-Jonathan
Ivan Solis Candy-Natural-Processed Catuai
In 2025, we had the opportunity to meet Ivan face to face and enjoy his coffees in his cupping lab. Ivan is widely known for his fermentation processing and took home Cup of Excellence gold in the experimental processing category in 2024 and 2025, solidifying his reputation as “legit.” We have had anaerobic coffees from Ivan for a few years now, and this specific coffee really showcases his abilities as a producer. This bean embraces everything an anaerobic fermentation processed coffee can do, bringing in bright malic acidity with funky citrusy notes that coincide with cacao complexity in the finish.
-Jonathan