Red Bourbon
OJ 96
El Salvador
Red Currant, Dates, Rum
Fermentation OJ Natural
№ 04
OJ 96
Red Bourbon
- Origin
- Cerro El Aguila, Santa Ana Region, El Salvador
- Producer
- Rodolfo Ruffatti
- Variety
- Red Bourbon
- Process
- Fermentation OJ Natural
- Roast
- Light · Best enjoyed as filter
- Availability
- In stock
These are roasted light for filter. If you would like them roasted for espresso or an omni profile, please drop us a note here — we roast to order.
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A share of every bag sold returns to Nata Orlo, the artist who painted the cover by hand.
Every Flying Frog coffee is available only while the lot lasts. Once it is gone, it is gone — we celebrate single harvests rather than permanent blends.
Light roast · 200 g · whole bean
№ 01
Frog Facts
- Fermentation OJ Natural — A long, oxygen-starved fermentation of the whole cherry that pushes the fruit towards bright citrus and juice-like sweetness.
- Grown at 1500 to 1600 masl, where cherries ripen slowly and concentrate sugar.
- Original artwork, painted for this release — a share of every bag returns to the artist.
№ 02
The Story
Rodolfo Ruffatti,
Finca El Salvador.
OJ is a Bourbon that was placed in Orange Juice. It fermented in the juice, and we dried it as a natural.
Learn this recipe in person
Brew it beside us in Amsterdam.
Our Home Brewing workshop works through these same light-roasted lots — grind, ratio, water and timing, until the cup is repeatable.
See the workshops№ 04
In the cup
A one-minute tasting guide.
Red currant, dates, rum
First impression, before the first sip — poured, swirled, and smelled at the rim.
- Red Currant
- Dates
№ 05
Origin
One painting,
read in four parts.
The artwork for OJ 96, shown once and in full — then the coffee it was made for, part by part.
I.The seed
Red BourbonThe variety, drawn as it grows: Red Bourbon. Selected on the cupping table before it was ever named for us.
II.The slope
1500 to 1600 maslCerro El Aguila, Santa Ana Region. Worked at 1500 to 1600 masl — the aspect that decides how slowly the cherry ripens.
III.The process
ProcessFermentation OJ Natural. Treated as a design decision, not a tradition — the fermentation is what turns this lot into itself.
IV.The cup
Light roastIn the cup: Red Currant, Dates, Rum. Long, rum-soaked raisin on the finish, once the coffee has cooled enough to speak.
№ 07
Beyond the cup
What this coffee helps support.
Small-batch electric roasting
Every lot is roasted in small batches on an electric roaster in Amsterdam.
Direct producer relationships
We buy through relationships we can name, and we return to the same farms.
Original artwork, commissioned
Each release is painted by an independent artist who shares in every bag sold.
Beyond the cup, OJ 96 supports small-batch electric roasting — every lot is roasted in small batches on an electric roaster in Amsterdam. Grown by Rodolfo Ruffatti in Santa Ana, El Salvador, this release connects careful farming, relationships we can name, and small-batch roasting in Amsterdam. A coffee worth tasting — and a story worth passing on.
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