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Preface Coffee
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Preface Coffee
ABOUT US
ROASTER'S NOTES
CURRENT EDITIONS
SPECIAL EDITIONS
SUBSCRIBE
APPENDIX
WHOLESALE
0
0
ABOUT US
ROASTER'S NOTES
CURRENT EDITIONS
SPECIAL EDITIONS
SUBSCRIBE
APPENDIX
WHOLESALE
Current Editions Finca El Rosal (Colombia, Washed)
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Finca El Rosal (Colombia, Washed)

from $11.00
THE DETAILS

Country: Colombia
Producer: Yesica Moreno
Region: Urrao
Varietal: Caturra
Process: Washed
Notes: Strawberry, raspberry sorbet, fig
Mood: Rejuvenating, vibrant, balanced 
Genre: Classic fiction 

FULFILMENT POLICY

We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.

YESICA MORENO AND FINCA EL ROSAL

Finca El Rosal is located in Urrao, Antioquía, Colombia, and is managed by Yesica Moreno, a 36-year-old, second-generation coffee grower. The farm consists of 3.5 hectares of land, with 2.5 hectares currently dedicated to growing coffee. It sits at an elevation of 1,950 m.a.s.l.

All of her coffee is processed in the same way; upon arriving at the wet mill, the coffee is de-pulped and left to dry ferment for 84 hours in its own mucilage. The parchment is then washed and placed to dry in raised beds for around 15 days, depending on the weather. 

This particular lot is a stellar fruit-forward Caturra, reminding us of the fruits we love throughout the summer and those last few spoons of melted sorbet after a barbecue (or braai, if you’re South African). In the cup we taste strawberry, melted raspberry sorbet, and figs.

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THE DETAILS

Country: Colombia
Producer: Yesica Moreno
Region: Urrao
Varietal: Caturra
Process: Washed
Notes: Strawberry, raspberry sorbet, fig
Mood: Rejuvenating, vibrant, balanced 
Genre: Classic fiction 

FULFILMENT POLICY

We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.

YESICA MORENO AND FINCA EL ROSAL

Finca El Rosal is located in Urrao, Antioquía, Colombia, and is managed by Yesica Moreno, a 36-year-old, second-generation coffee grower. The farm consists of 3.5 hectares of land, with 2.5 hectares currently dedicated to growing coffee. It sits at an elevation of 1,950 m.a.s.l.

All of her coffee is processed in the same way; upon arriving at the wet mill, the coffee is de-pulped and left to dry ferment for 84 hours in its own mucilage. The parchment is then washed and placed to dry in raised beds for around 15 days, depending on the weather. 

This particular lot is a stellar fruit-forward Caturra, reminding us of the fruits we love throughout the summer and those last few spoons of melted sorbet after a barbecue (or braai, if you’re South African). In the cup we taste strawberry, melted raspberry sorbet, and figs.

THE DETAILS

Country: Colombia
Producer: Yesica Moreno
Region: Urrao
Varietal: Caturra
Process: Washed
Notes: Strawberry, raspberry sorbet, fig
Mood: Rejuvenating, vibrant, balanced 
Genre: Classic fiction 

FULFILMENT POLICY

We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.

YESICA MORENO AND FINCA EL ROSAL

Finca El Rosal is located in Urrao, Antioquía, Colombia, and is managed by Yesica Moreno, a 36-year-old, second-generation coffee grower. The farm consists of 3.5 hectares of land, with 2.5 hectares currently dedicated to growing coffee. It sits at an elevation of 1,950 m.a.s.l.

All of her coffee is processed in the same way; upon arriving at the wet mill, the coffee is de-pulped and left to dry ferment for 84 hours in its own mucilage. The parchment is then washed and placed to dry in raised beds for around 15 days, depending on the weather. 

This particular lot is a stellar fruit-forward Caturra, reminding us of the fruits we love throughout the summer and those last few spoons of melted sorbet after a barbecue (or braai, if you’re South African). In the cup we taste strawberry, melted raspberry sorbet, and figs.

Got time for a story?

Along with tasting notes, our coffees come with memory notes – a mouthful of words to contextualize what you’re drinking.

The Calm Before the Storm

Along the north and south coasts of South Africa, summer heat leeches under the skin like butter melting in a pan. Being of the sub-tropical type, the climate is different to the more postcard-ready beauty of Cape Town with its winter rains and dry summers. This kind of heat sits, seeps, swelters. 

On such an afternoon, the day’s thunderstorm slowly gathering strength in the distance, a woman lies in the shade of a late-to-bloom jacaranda tree, strains of Strawberry Swing reaching her from the veranda. All the couches were dragged into the garden for what an American would call a barbecue, and what the woman would call a braai. The guests are gone, only their crumpled napkins and sticky beer bottles remain.

Contemplating the swelling belly currently blocking the view of her pedicure, the woman – let’s call her Frances – wonders at the characteristics of her incoming baby. Spooning raspberry sorbet into her mouth, Frances returns to her favorite and most fervent silent prayer: let her be more sedate than her brother. A jacaranda flower sinks through the air and onto her dress before tumbling down her side. I’ll take that as a yes, she thinks. 

These last days of the summer holiday stretch like dogs on the kitchen floor. Soon, this house and its seemingly endless supply of beach towels will be locked up and left until Easter. Frances sighs and heaves herself off the couch at the first growl of thunder and rustling breeze. There are figs in the fridge, and she and the baby have an ongoing arrangement about them: one for you, two for me.

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Join other book-bound introverts and incessant scribblers from the comfort of home or your favorite third place.

Hi there,

Thank you for showing an interest in what we do at Preface Coffee! We endeavor to keep our correspondence with you as interesting and reasonably timed as possible.

In other words, you certainly won’t be hearing from us every day. And when you do, we trust that you’ll find our letters noteworthy.

Until then,

Jeremy (founder and roaster of Preface)

Preface Coffee

Multimodal, 39-26 24th Street
Long Island City, NY 11101

jeremy@prefacecoffee.net