[Bean] Colombia Funky Cherry

COLOMBIA FUNKY CHERRY

ORIGIN: COLOMBIA

FARM: LOS PATIOS

PRODUCER: LOS PATIOS

VARIETY: VARIOUS VARIETIES

PROCESS: CO-FERMENTED

CUP NOTE: CHERRY, CRANBERRY, FIZZ

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ROASTER'S COMMENT

Imagine biting into a perfectly ripe cherry and feeling its juice burst in your mouth. SOWN presents FUNKY CHERRY, a playful and vibrant coffee full of character.

True to its name, Funky Cherry combines the sweet-tart flavor of cherries with the distinctive character created through fermentation. Familiar fruit flavors unfold in unexpected ways, delivering vivid juiciness and an exhilarating vibrancy in every sip.

COLOMBIA FUNKY CHERRY is produced at Los Patios Farm in Colombia. With its diverse elevations and microclimates along the Andes, Colombia produces coffees with an exceptionally broad range of flavor profiles. Its traditional balance of sweetness and acidity is now being complemented by producers’ creative processing techniques, giving rise to increasingly expressive and distinctive coffees.

This coffee is composed of various varieties. The flavors and structures of different varieties come together to create an impression that is more layered and abundant than a single fruit note. Rather than highlighting the character of one specific variety, FUNKY CHERRY harmoniously brings together the strengths of several coffees.

FUNKY CHERRY was processed using a co-fermentation method. Co-fermentation involves carefully controlling the conditions of the fermentation process to bring out the coffee’s fruit-forward flavors and sweetness more vividly. It creates an intense aroma and distinctive texture rarely found in conventionally processed coffees, while the funky nuances of fermentation give the cup an added sense of energy.

When roasting a coffee with such a vivid flavor profile, our priority is to preserve its expressive character while maintaining balance. The aromas developed during processing are sensitive to heat, so excessive roasting can diminish the vibrant notes of cherry and cranberry. On the other hand, insufficient sweetness can make the acidity and fermented character feel overly sharp.

For COLOMBIA FUNKY CHERRY, we carefully adjusted the entire roasting curve, from the initial heat application through to the drop. We centered the profile around the rich sweetness of ripe cherries, allowing the tart cranberry acidity to follow with clarity. We also found the ideal point for expressing its lively, fizz-like sensation without making the cup feel heavy.

The first sip reveals the sweet, abundant juiciness of ripe red cherries. This is followed by a bright and lively acidity reminiscent of cranberries, adding depth to the cup. A sparkling, soda-like sensation brings a playful energy to the overall experience.

When enjoyed warm, the deep sweetness and smooth texture of cherry take center stage. As the coffee cools, the refreshing tartness of cranberry and the funky character created through fermentation become increasingly pronounced. Although each flavor is expressive, they flow naturally without overpowering one another, revealing new dimensions as you drink.

Served cold, FUNKY CHERRY’s personality becomes even more vivid. The flavors of cherry and cranberry unfold with refreshing clarity, while the fizz-like sensation on the tongue evokes a sparkling fruit soda. Its aroma and sweetness remain distinct even over ice, allowing you to enjoy its bright and energetic character down to the final sip.

The finish leaves a lingering impression of juicy cherry sweetness and refreshing cranberry acidity. Alluring fermented aromas and a light, sparkling sensation overlap on the palate, allowing the vibrant character of red fruits to remain pleasantly long after the coffee has been swallowed.

Sweet cherry, tart cranberry, and a lively touch of fizz come together to create a truly distinctive experience. Discover the free-spirited and funky side of Colombian coffee with COLOMBIA FUNKY CHERRY.

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FILTER BREW GUIDE

HOT

① Preheat the server with hot water. Place a filter in the dripper, rinse it thoroughly, and prepare brewing water at 95°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 50g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly.

⑤ Wait until the water has completely drained through the coffee bed, then pour until the total weight reaches 100g.

⑥ Once the water has completely drained again, pour until the total weight reaches 170g.

⑦ After another complete drawdown, pour until the total weight reaches 232g.

⑧ Once the final pour has completely drained, remove the dripper and enjoy.

ICED

① Place a filter in the dripper and rinse it thoroughly with hot water. Discard the rinse water, add 74g of ice to the server, and prepare brewing water at 96°C.

② Grind 14g of coffee at a slightly fine setting.

③ Add the ground coffee to the dripper and tare the scale. Start the timer, then pour 40g of water, making sure all the grounds are evenly saturated.

④ Hold the dripper and gently swirl it in a circular motion to mix the coffee and water evenly, then wait until the water has completely drained through the coffee bed.

⑤ Pour until the total weight reaches 75g, then wait for the water to drain completely.

⑥ Pour until the total weight reaches 120g, then wait for the water to drain completely.

⑦ Pour until the total weight reaches 158g. The entire brew should finish draining in approximately 2 minutes 30 seconds to 3 minutes 10 seconds.

⑧ Once the coffee has finished draining, remove the dripper and swirl the server thoroughly to combine the brewed coffee with the ice.

⑨ Pour the chilled coffee into a glass filled with fresh ice, then enjoy.

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ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml