Cole's Choice

The coffee at Rosso has always been about community and sharing coffee is something we love doing. Coffee has an amazing ability to tell a story of growth and of passion. A story not just about the coffee's journey, but of their producers and partners as well. In any given year, there will be a handful of thought provoking, expressive coffees that can't make it to our main menu due to price or availability. Cole's Choice will be a limited run of these special coffees. However, once a bean is gone, we will have to find another special coffee to take its place! 

It is no secret that we drink a lot of coffee, but there are some coffees that stop us in our tracks. Generally, cost will be the limiting factor that stops these coffees from reaching our menus. Cole's Choice will feature these coffees at cost, a new model called "break even beans". The Coffees in this program have their own stories to tell. Some will be of unfamiliar varietals, others have experimental processing methods and sometimes even our competition coffees will make an appearance as well!

 cole's current choice
Lot 436 Tekesic 
Region: Cundinamarca
Origin: Colombia
Farm(ers): La Palma y El Tucan
Varietal: Tekesic
Process: Natural Anaerobic
Flavour notes: Plum, Apricot, Five Alive, Chardonnay
Body: Medium, Elegant

Welcome! I hope you are enjoying your very first cup of Cole's Choice! Tekesic has quite the story so lets get into it.

The cup itself is well structured with layers of fresh fruit acidity, were tasting bright fruits like plum, grapefruit and green apple. The sweetness is medium high - starting with a syrupy sweet mouthfeel, much like a fruit punch juice box. The body is medium with a slight tannic quality to the after taste, combined with the acidity in this cup, Tekesic reminds us a lot of Chardonnay. 

Tekesic (also spelt Tekisic) is a selection of the Bourbon variety made by the Salvadoran Institute for Coffee Research (ISIC) beginning in the 1949 and released in 1977. 

This lot comes from La Palma y El Tucan's prestigious Estate & Varietals program and this is the first ever harvest of Tekesic for LPET. What that means, is LPET has grown and cultivated this Tekesic right on their highly coveted 16 hectare farm. 

The natural anaerobic processing is a labour intensive process that involves a ton of monitoring. Only specific cherries will be picked. At La Palma y El Tucan there is a team called the Elite Picker Squad, this team will constantly monitor the progress of the coffee trees. Even the containers that the coffee is fermented in has been chosen specifically. For this lot, the fermentation process is a 96 hour whole cherry anaerobic fermentation in dark plastic tanks, it is then dried in a controlled and prolonged manner until it reaches a specific moisture content.

The coffee trees at LPET are surrounded by a vast eco-system of plant life growing in harmony. The concept here was designed by LPET founder, Felipe Sardi, after he pursued his Masters in Permaculture. He theorized that he could remove many of the coffee trees, rotate in other crops that would fix elements in the soil and still have a comparable size of harvest. He's been successful in his endeavor and drastically changed the landscape within Cundinamarca by sharing this program through the unbelievable Neighbours & Crops project.

This is one of the most sustainable and impressive models we've seen to date in the coffee industry.

More about Tekesic!

A selection of the Bourbon variety made by the Salvadoran Institute for Coffee Research (ISIC) beginning in the 1949 and released in 1977. The selection process for Tekisic was called "mass selection," meaning that a group of individuals are selected based on their superior performance, seed from these plants is bulked to form a new generation, and then the process is repeated. Breeders achieved a variety that ripens early, has very good quality potential on optimal conditions, and has higher production than unselected Bourbons between 900 and 1500 meters. Unfortunately, the variety is not resistant to major diseases including coffee leaf rust.

The name Tekisic comes from tekiti, a word meaning “work” in the Nahuatl language, and ISIC. It was indeed a lot of work to create the variety—the Salvadoran Institute for Coffee Research (ISIC) spent nearly 30 years performing selections to create it, beginning in the 1949 and culminating with its release in 1977. It is widespread in El Salvador, where Tekisic and unselected Bourbon make up nearly 70% of coffee production. It is also economically important in Guatemala.

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