Summer in a glass: our new Cold Brew
Liquid gold, chilled
The sun tilts higher, the days stretch longer, and the air hums with the promise of warmth. It’s cold brew season again. And this year, we’re starting with something truly special: a micro-lot of naturally processed coffee from Peru, grown by none other than Jhon Silva and sourced once again through our friends at @redbeetlecoffeelab .
Coffee Details:
Country: Peru
Region: Queromarca, Cajamarca
Producer: Jhon Silva
Variety: Bourbon, Caturra
Altitude: 1,850 meters above sea level
Processing: Natural
Farm Size: 2 hectares
A coffee like this doesn’t just happen. It’s coaxed into being. Natural processing means the cherries are left to dry with their fruit intact, allowing the sugars to infuse the beans as they slowly transform under the sun. The result? A cold brew with an unmistakable vibrancy—rich, juicy, and alive.
With every sip, you’ll find a deep sweetness, like ripe berries bursting on your tongue, balanced by a cocoa-like smoothness that lingers. It’s full-bodied but refreshing, intense yet effortlessly drinkable. Cold brew should feel like a sunbeam through ice—bold but easy, crisp but full of warmth. This one does just that.
But how do we make it? Cold brew isn’t just iced coffee—it’s a slow and delicate extraction. We start with a coarse grind, steeping the coffee in cold, filtered water for 16 to 24 hours. This gentle process pulls out the deep, chocolatey sweetness and fruit-forward flavors while leaving behind any harsh acidity. Once fully brewed, we filter it carefully, resulting in a smooth, concentrated elixir that’s best enjoyed over ice or with a splash of milk.
Come by PASSENGER and try it for yourself. It won't be around forever - and you don't want to miss it!
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