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We roast on Mondays. To be on the next roast session, order by our 11:59p Sunday deadline for next day roast - all orders after the deadline are pushed to the following roast
Tasting Like: Sweet, Clean, Green 7/11 Slushiee Finish, Mandarin Orange Slices, Finger Limes, Lychee, Lovely Acidity, A Brewers-Esque Profile focused on clean acidity and structured complexity
Farm: Finca La Riviera Producers: Julio Madrid Variety: Pink Bourbon Process: Extended Duel Anaerobic Fermentation, Natural Origin:Risaralda, Colombia Altitude: 2200masl
When we were first starting Promethium, I knew we needed a handful of undisputedly great coffees to open with. I had the opportunity to snag a little extended fermentation Caturra. After dialing it in the roastery it was a bright blue raspberry kool-aid and blue slurpie tasting coffee and that coffee put us on the map. Heck a lot of you reading this are doing so because of that coffee. Now, a little older, and a lot better, we're back with another iteration of that coffee. Crazy fun, innovative and rewarding to all those curious enough to try. This time is a Pink Bourbon varietal from Julio Madrid who frequents our offerings regularly at this point. Nostalgic tasting, sweet, slushie like fun you cannot miss because if you do, you will.
Free history lesson: From my research, producers and roasters assumed the Pink Bourbon was a natural hybrid between Red and Yellow Bourbon varieties, named for its distinctive salmon-pink cherries that ripen differently than traditional red coffee fruit. Makes sense okay. Except in 2023, Café Imports decided to do some deeper genetic testing and discovered that PB isn't related to Bourbon varieties in any way. It's actually a landrace, meaning it's a wild variety that grows naturally in Ethiopian forests, and somehow made its way to Colombia where it was mistakenly identified as a Bourbon mutation. The whole coffee world has been calling it the wrong name for nearly a decade, which is honestly pretty funny when you think about how seriously we take varietal accuracy in our industry. But the name has sort of stuck, and now we're all just going with it because "Ethiopian Landrace #47" doesn't have literally any marketing appeal whatsoever(should we change that?). Long story short is the naturally ethiopian varietal paired with Julio's magic births an absolutely bonkers slushie character that shouldn't exist in coffee but somehow does. It's forward thinking processing and historic dna lineage is nostalgic and wildly fun in our cups. The future is in the past I guess.
Note: Not only is this coffee for purchase for all, but is also our May subscription coffee for members of our monthly subscription program. It's the most cost effective way to get constant access to our coffees and exclusive releases. Join here.
Recommended Music to accompany brewing: Royal Flush by Mac Miller Includes QR code to applicable Tasting Guide™
Includes applicable Tasting Guide™
How we're brewing this
Perhaps our most controversial take. We offer guidance by request instead of potentially misleading any clients due to our influence being the roaster of the coffees. Each coffee is a journey of self exploration. We say this not to be hip or whimsical rather genuinely encouragement to our clients to explore the coffees and find truth within them for themselves.
However if you find yourself stuck or troubled, we are happy to provide guidance for any particular coffee you may be toying with. Simply contact concierge or use this baseline start below.
General Guidance For Curious Minds:
Brewer- We love to use and experiment with an array of flat bottom and conical brewers, v60 is our go-to Filter- One that fits your brewer nicely, We love to use sibarist fast cone filters Gooseneck kettle- We reccomend a temperature controlled kettle, we love the fellow EKG Stagg Scale and timer- To measure important variables, we love the TIMEMORE Basic 2.0 Water- Filtered water or remineralzed water, we love to use Third Wave Water and experiment with minerals like APAX
15 grams to dose in 250 grams of brew water 92 degrees celsius/197 degrees fahrenheit water
0:00 - Pour 50 grams of water 0:45 - Pour 50 grams of water 1:15 - Pour 50 grams of water 1:45 - Pour 100 grams of water
Total drawdown time around 2:15-2:45, some coffees are faster draining than others. Or slower. There is adventure and truth in every exploration done with oneself.
Green Slushiee
Overview
Specifications
We recommend resting our coffees 3 weeks minimum, around 20-45 days we see most coffees begin to open up to the best depictions of their beauty.
Note: We roast weekly on Mondays, ship Wednesday-Thursday and work with concierge for order updates on Friday. All orders must be placed by 11:59p Sundays to be included on the next day roast and be dispatched that week. All orders placed after this will automatically be included in the follow week's roast + fulfilled that following week.
Occasionally on release week's we'll take on an additional day roasting to help handle the volume, please keep an eye on your inbox for earlier than expected shipments of your orders
For your information: We strategically do not heat seal our 200g bags, rather opting for a simple zipper close and fold setting in the boxes. We do not want additional effort for patrons to access their coffees. This also allows us to roast light more confidently knowing we have slightly more surface area for exiting gasses in the resting beans while minimizing unwanted ambient airflow