Let’s set the scene. Huila, Colombia. High altitudes. Low ego. A region known for producing some of the country’s most coveted coffee lots, and rightly so. But this time, we weren’t content with “great”. We wanted “why the heck is this not illegal it’s so good”.
So we got a little bold. A little experimental. Possibly a little over-caffeinated. We took not one, but two naturally processed lots, both with personality to burn, and we did the unthinkable. We blended them.
The first lot was all zippy sparkle and clean acidity ..think green apple. The kind of profile that hits high notes effortlessly and leaves you wondering why all coffee can’t taste this fresh. The second? A deeper, richer, more winey affair. Fermented just a touch longer, with a texture and sweetness that reminded us of ruby grapefruit and sticky dried figs, wrapped in cocoa and finished with a wink of toffee.
Separately, they were brilliant. Together, they’re REBACANO – a name, or rather expression, to capture the balance between reckless and refined.
What’s in the cup?
Best enjoyed as a long black, REBACANO opens up with an electric jolt of sparkling green apple and winey grapefruit, then eases into a sweet, lingering finish of dried fruit, cocoa, and just enough toffee to make your molars stand up and applaud.
It’s clean, it’s complex, it’s borderline flirty. And it only gets better as it cools.
So, what is it really?
Technically, it’s a single origin. But not just any single origin. It’s a Specialty Batch single origin .. which is like calling a grand piano “just a keyboard”; same-same, but dramatically better.
Why you want it
Because Colombia’s natural process Caturras are getting a whole new dimension of attention Because blending within origin isn’t cheating, it’s innovating. And because you know better than to settle for safe.
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