EDWIN BOHÓRQUEZ [25/26] – CASTILLO / VARIEDAD. ANOXIC HONEY – COLOMBIA

SCENERY
LONDON, ENGLAND

EDWIN BOHÓRQUEZ [25/26] – CASTILLO / VARIEDAD. ANOXIC HONEY

PLUM JAM
POACHED PEAR
CARAMEL

PRODUCER: EDWIN BOHÓRQUEZ
ORIGIN: COLOMBIA
REGION: CASABIANCA, NORTHERN TOLIMA
FARM: EL RECREO
VARIETAL: CASTILLO, VARIEDAD COLOMBIA
ALTITUDE: 1550 MASL
PROCESS: ANOXIC HONEY

ROAST DATE: APRIL 13, 2026

FROM THE ROASTER

EDWIN IS A PRODUCER IN THE CDNT GROUP, LAREB’S COLLECTIVE OF TOLIMA PRODUCERS. WE FEATURED HIS COFFEE IN THE 23/24 CROP CYCLE. AFTER SIGNIFICANT STUMPING AND SOME ISSUES WITH FARM RENOVATIONS, THE 3 BAGS WE PURCHASED IN THAT CROP WERE HIS ENTIRE OUTPUT OF EXPORTABLE COFFEE. WE’RE STOKED TO HEAR FROM HERBERT THAT THE FARM IS BACK TO PRODUCTIVITY, AND EDWIN IS IN A GOOD SPOT. HE IS NOW PLANTING ROSADO AND PACAMARA, AND WE LOOK FORWARD TO TRYING THEM WHEN THE TREES START PRODUCING.

ONE OF THE THINGS WE MOST ENJOY ABOUT WORKING WITH LAREB IS THE PROCESSING SUPPORT THEY OFFER PRODUCERS. THAT SUPPORT, AND THE WELL-CALIBRATED LAB, RESULTS IN A REALLY HIGH QUALITY FLOOR FROM CLASSIC WASHED CASTILLOS THROUGH TO HIGHER-INTERVENTION ANOXIC PROCESSES.

WE’RE TASTING AROMAS OF DARK CHOCOLATE DIGESTIVE, PORT WINE AND PLUM JAM. IN THE CUP IT’S SWEET MILK CHOCOLATE, CHERRY JAM AND POMEGRANATE MOLASSES. AS IT COOLS WE’RE GETTING SPICED STEWED APPLE, POMELO AND POACHED PEAR, WITH A SYRUPY BODY. ON COLD, THERE’S THE STICKY SWEETNESS OF RIPE FIGS, PLUM AND CARAMEL.

PROCESS

VERY RIPE CHERRIES ARE PICKED AND UNDERGO A 24-HOUR IN-CHERRY FERMENTATION. THE CHERRIES ARE THEN PULPED, AND THE PARCHMENT IS FERMENTED FOR 36 HOURS IN AN ANOXIC ENVIRONMENT IN SEALED TANKS. THE PARCHMENT IS SUN-DRIED UNDER SHADE AS A HONEY OVER 30 DAYS.

HARVEST

CROP 25/26, ARRIVED UK LATE FEBRUARY 2026. SECOND TIME PURCHASING COFFEE FROM EDWIN.