Shoebox Coffee Roasters - Luis Edgar Camacho - Washed Fragrancia | Colombia
Colombia — Luis Edgar Camacho, Washed Fragrancia (Sidra × Catimor) | Palestina, Huila
Tastes Like — 🫐 Mixed Berries • 🌼 Orange Blossom • ☕ Bergamot • 🌸 Jasmine
DETAILS
- Producer: Luis Edgar Camacho, exported by LaREB
- Farm: La Palma
- Region: Palestina, Huila, Colombia
- Varietal: Fragrancia (Sidra × Catimor)
- Process: Washed: 24hrs in cherry, depulped, 48hrs underwater, slow-dried 30 days on patios
- Altitude: 1,720 MASL
- Size: 125g
INTRO
Originally catalogued as Bourbon, this lot from Luis Edgar Camacho's farm La Palma turned out to be something entirely unexpected. RD2 Vision Lab genetic testing, prompted by UK-based Scenery Coffee, revealed the variety to be Fragrancia — a crossbreed of Sidra and Catimor. Remarkably, the hybridisation has fully tamed the allium quality typical of Sidra ancestry, instead highlighting intense florality and layered berry complexity. In the cup, complex berry notes range from blueberry to raspberry, underpinned by aggressive orange blossom aromatics, with jasmine, magnolia, and bergamot rounding out a structured, expressive profile.
THE PRODUCER
Luis Edgar Camacho has been growing coffee at La Palma in Palestina since 2014, originally exporting through Caravella before transitioning to LaREB on the recommendation of a trusted colleague, Lizardo Herrera. His farm sits at 1,720 MASL in the heart of Palestina — a region renowned for producing some of Colombia's most complex Pink Bourbon and experimental variety coffees.
This particular lot attracted an immediate purchase decision on the cupping table for its leaping floral complexity and intense aromatics — qualities that ultimately turned out to reflect its unique genetic heritage as a Fragrancia hybrid.
THE PROCESS
A multi-stage washed protocol designed to preserve Fragrancia's intense aromatics whilst building structured complexity:
- 🍒 Cherry hold — 24 hours held in cherry
- 🔧 Depulping — Mechanical depulping after the cherry-hold phase
- 💧 Underwater fermentation — 48 hours submerged in water
- ☀️ Extended patio drying — Slow-dried for 30 days on patios
The extended drying phase is key to this lot's remarkable clarity and intensity.
THE CUP
A complex, expressive cup: an expansive spectrum of berry notes from blueberry to raspberry, dominated throughout by loud, aggressive orange blossom aromatics. Jasmine, magnolia, and bergamot add structured floral depth.
Flavour Notes
- 🫐 Mixed Berries
- 🌼 Orange Blossom
- ☕ Bergamot
- 🌸 Jasmine
Shoebox Coffee Roasters - Luis Edgar Camacho - Washed Fragrancia | Colombia
Colombia — Luis Edgar Camacho, Washed Fragrancia (Sidra × Catimor) | Palestina, Huila
Tastes Like — 🫐 Mixed Berries • 🌼 Orange Blossom • ☕ Bergamot • 🌸 Jasmine
DETAILS
- Producer: Luis Edgar Camacho, exported by LaREB
- Farm: La Palma
- Region: Palestina, Huila, Colombia
- Varietal: Fragrancia (Sidra × Catimor)
- Process: Washed: 24hrs in cherry, depulped, 48hrs underwater, slow-dried 30 days on patios
- Altitude: 1,720 MASL
- Size: 125g
INTRO
Originally catalogued as Bourbon, this lot from Luis Edgar Camacho's farm La Palma turned out to be something entirely unexpected. RD2 Vision Lab genetic testing, prompted by UK-based Scenery Coffee, revealed the variety to be Fragrancia — a crossbreed of Sidra and Catimor. Remarkably, the hybridisation has fully tamed the allium quality typical of Sidra ancestry, instead highlighting intense florality and layered berry complexity. In the cup, complex berry notes range from blueberry to raspberry, underpinned by aggressive orange blossom aromatics, with jasmine, magnolia, and bergamot rounding out a structured, expressive profile.
THE PRODUCER
Luis Edgar Camacho has been growing coffee at La Palma in Palestina since 2014, originally exporting through Caravella before transitioning to LaREB on the recommendation of a trusted colleague, Lizardo Herrera. His farm sits at 1,720 MASL in the heart of Palestina — a region renowned for producing some of Colombia's most complex Pink Bourbon and experimental variety coffees.
This particular lot attracted an immediate purchase decision on the cupping table for its leaping floral complexity and intense aromatics — qualities that ultimately turned out to reflect its unique genetic heritage as a Fragrancia hybrid.
THE PROCESS
A multi-stage washed protocol designed to preserve Fragrancia's intense aromatics whilst building structured complexity:
- 🍒 Cherry hold — 24 hours held in cherry
- 🔧 Depulping — Mechanical depulping after the cherry-hold phase
- 💧 Underwater fermentation — 48 hours submerged in water
- ☀️ Extended patio drying — Slow-dried for 30 days on patios
The extended drying phase is key to this lot's remarkable clarity and intensity.
THE CUP
A complex, expressive cup: an expansive spectrum of berry notes from blueberry to raspberry, dominated throughout by loud, aggressive orange blossom aromatics. Jasmine, magnolia, and bergamot add structured floral depth.
Flavour Notes
- 🫐 Mixed Berries
- 🌼 Orange Blossom
- ☕ Bergamot
- 🌸 Jasmine
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colombia — Luis Edgar Camacho, Washed Fragrancia (Sidra × Catimor) | Palestina, Huila
Tastes Like — 🫐 Mixed Berries • 🌼 Orange Blossom • ☕ Bergamot • 🌸 Jasmine
DETAILS
- Producer: Luis Edgar Camacho, exported by LaREB
- Farm: La Palma
- Region: Palestina, Huila, Colombia
- Varietal: Fragrancia (Sidra × Catimor)
- Process: Washed: 24hrs in cherry, depulped, 48hrs underwater, slow-dried 30 days on patios
- Altitude: 1,720 MASL
- Size: 125g
INTRO
Originally catalogued as Bourbon, this lot from Luis Edgar Camacho's farm La Palma turned out to be something entirely unexpected. RD2 Vision Lab genetic testing, prompted by UK-based Scenery Coffee, revealed the variety to be Fragrancia — a crossbreed of Sidra and Catimor. Remarkably, the hybridisation has fully tamed the allium quality typical of Sidra ancestry, instead highlighting intense florality and layered berry complexity. In the cup, complex berry notes range from blueberry to raspberry, underpinned by aggressive orange blossom aromatics, with jasmine, magnolia, and bergamot rounding out a structured, expressive profile.
THE PRODUCER
Luis Edgar Camacho has been growing coffee at La Palma in Palestina since 2014, originally exporting through Caravella before transitioning to LaREB on the recommendation of a trusted colleague, Lizardo Herrera. His farm sits at 1,720 MASL in the heart of Palestina — a region renowned for producing some of Colombia's most complex Pink Bourbon and experimental variety coffees.
This particular lot attracted an immediate purchase decision on the cupping table for its leaping floral complexity and intense aromatics — qualities that ultimately turned out to reflect its unique genetic heritage as a Fragrancia hybrid.
THE PROCESS
A multi-stage washed protocol designed to preserve Fragrancia's intense aromatics whilst building structured complexity:
- 🍒 Cherry hold — 24 hours held in cherry
- 🔧 Depulping — Mechanical depulping after the cherry-hold phase
- 💧 Underwater fermentation — 48 hours submerged in water
- ☀️ Extended patio drying — Slow-dried for 30 days on patios
The extended drying phase is key to this lot's remarkable clarity and intensity.
THE CUP
A complex, expressive cup: an expansive spectrum of berry notes from blueberry to raspberry, dominated throughout by loud, aggressive orange blossom aromatics. Jasmine, magnolia, and bergamot add structured floral depth.
Flavour Notes
- 🫐 Mixed Berries
- 🌼 Orange Blossom
- ☕ Bergamot
- 🌸 Jasmine
