Colombia Cherry Cordial

The Search for Cherry Cordial – A Journey to the Perfect Cup

I’ve always had an obsession with cherry-forward coffees. There’s something about the way deep red fruit notes can shape a cup—lively, sweet, almost decadent. But finding the right one? That’s a different challenge altogether.

For months, I searched. Tasting offerings from different regions, cupping samples that hinted at cherry but never quite delivered. I wanted a coffee that fully embraced the fruit, balanced by richness and depth—something that wasn’t just good, but unforgettable.

Then, I found a coffee from Jonathan Parke from Huila, Colombia.

The moment I broke the crust, the aroma hit me—bold Cherry, deep Caramel, and a whisper of Milk Chocolate. I took the first sip, and everything clicked. It was sweet yet structured, juicy yet refined. The kind of coffee that made you pause after the first sip just to take it all in.

But great coffee isn’t just found—it’s crafted.

I took that raw potential and spent days perfecting it. Six different roasts. Each one an experiment in heat, development, and balance. Some accentuated the cherry too much, pushing the profile into sharpness. Others mellowed it out too far, losing the vibrancy that made it so special. With each iteration, I chased the exact experience I wanted to create.

And finally, I found it.

The result is Colombia Cherry Cordial—a washed processed lot that captures the essence of ripe cherry, silky caramel, and creamy milk chocolate, finishing with a delicate touch of vanilla. A coffee that’s both indulgent and refined, an experience that lingers long after the last sip.

Some coffees demand attention. This is one of them.

Coffee Details and Brew Guides

Origin: Colombia

Region: Guaduas

Producer: Jonathan Parke, Finca Villa Lara

Processing: Washed

Variety: Tabi, Castillo

Elevation: 1700 - 1900 MASL

POUR OVER BREW GUIDE

Brew Device: Origami M / Cone Filter

Coffee: 18g of medium ground coffee

Water: 300g at 205°F

Steps:

1. Rinse your filter with hot water and discard the rinse water.
2. Add 18g of coffee to your brewer.
3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.
4. At 30 seconds, pour 80g of water in the center.
5. At 1 minute, pour another 80g of water in the center.
6. At 1:30, finish with an 80g spiral pour.

Goal Finish Time: 2:15 - 2:30

FELLOW AIDEN GUIDE

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AUTOMATIC DRIP MACHINE GUIDE

Recommended Ratios:

• 6 cups water | 58g Ground Coffee
• 10 cups water | 95g Ground Coffee

Pro Tips:

✔ Use white flat-bottom filters whenever possible.

✔ Pre-rinse filters for the best taste.

✔ Coffee tasting sour? Grind finer to increase brew time.

✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE

Coffee: 30g of medium grind coffee

Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.
2. Stir coffee and scoop off excess foam.
3. Plunge ¾ of the way to the bottom.
4. Pour coffee and enjoy.