*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

The Extraordinary Processes: Thermal Shock – Elevating Coffee to a Competitive Level
The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.

Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Natural
Tasting Notes: Rose, Grape, Strawberry Yogurt, Passion Fruit, Skittles, Plum Wine

This natural process emphasizes intense fruit-forward flavors and a vibrant cup profile that truly stands out, making it a favorite among those pushing the boundaries of coffee expression. Cherries are hand-selected at peak ripeness, boasting Brix levels between 24 and 26. They then undergo 48 hours of oxidation in plastic tanks, with fermentation leachates recirculated to ensure a controlled environment and consistent monitoring of Brix and pH levels. The process concludes with traditional natural sun drying, allowing the inherent sweetness and vibrancy to concentrate, resulting in a rich and complex cup.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

The Extraordinary Processes: Thermal Shock – Elevating Coffee to a Competitive Level
The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.

Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Washed
Tasting Notes: Osmanthus Syrup, Lychee, Sake, Yellow Lemon, Eucalyptus, Green Grape

This coffee showcases a meticulous process designed for a clean and vibrant profile, offering the kind of clarity and nuanced flavors sought after by championship competitors. Cherries are harvested at optimal ripeness and undergo 48 hours of anaerobic fermentation with constant rotation for uniformity. After pulping, they are sealed for a second 80-hour anaerobic stage. The crucial "thermal shock" comes when the coffee is washed with 40°C water to thoroughly remove mucilage, leading to its silky texture. Drying involves rapid dehydration to lock in precursors, followed by slow, solar patio drying to preserve the developed complexity.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Mchana Estate
Producer: Mchana Estate, Kiambu
Altitude: 2300 masl
Processing: Natural
Roast Level: Medium-light
Tasting notes: Dark Cherry, Red Wine, Rye, Apricot, Black Berry Jam, Sunkist, Rum

It is roasted to a medium-light level, ensuring the unique profile of each process shines through.

Mchana Estate, comes from Kiambu, Kenya, and is a fantastic example of a natural process. This large estate, located at an incredible altitude, practices sustainable farming and environmental conservation. For this coffee, the cherries are dried whole, allowing the fruit's sugars and flavors to intensely infuse the bean.

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Producer: Kanguya Factory, Muranga
Altitude: 1700 masl
Processing: Yellow Honey
Roast Level: Medium-light
Tasting notes: Apple, Honey, Citrus, Black Currant, Gummy

It is roasted to a medium-light level, ensuring the unique profile of each process shines through.

The honey-processed coffees originate from the Kanguya Factory in Murang'a County. This region, known for its red volcanic soil and high-altitude climate, provides the perfect conditions for growing high-quality beans. Kanguya Factory supports hundreds of smallholder farmers with technical training and resources, fostering a commitment to quality and community.

Honey processing is a method that sits between washed and natural processing. The fresh cherries are pulped, but some of the sugary mucilage—or "honey"—is left on the beans before they are slow-dried on raised beds. This process enhances the coffee's sweetness and body. The amount of mucilage left on the bean and the drying method dictate the final outcome, resulting in a spectrum of flavors from light (yellow honey) to dark (black honey).

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Producer: Kanguya Factory, Muranga
Altitude: 1700 masl
Processing: Yellow Honey
Roast Level: Medium-light
Tasting notes: Apple, Honey, Citrus, Black Currant, Gummy

It is roasted to a medium-light level, ensuring the unique profile of each process shines through.

The honey-processed coffees originate from the Kanguya Factory in Murang'a County. This region, known for its red volcanic soil and high-altitude climate, provides the perfect conditions for growing high-quality beans. Kanguya Factory supports hundreds of smallholder farmers with technical training and resources, fostering a commitment to quality and community.

Honey processing is a method that sits between washed and natural processing. The fresh cherries are pulped, but some of the sugary mucilage—or "honey"—is left on the beans before they are slow-dried on raised beds. This process enhances the coffee's sweetness and body. The amount of mucilage left on the bean and the drying method dictate the final outcome, resulting in a spectrum of flavors from light (yellow honey) to dark (black honey).

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Dark Chocolate, Cherry, Citrus

Omni Roast - Medium

Composition: Colombian San Vicente & Guatemala Pacaya (Seasonal)

Coffee Taste Profile: Dessert in a Cup

Experience the delightful complexity of our coffee, crafted to evoke the essence of a decadent Black Forest cake. Each sip unveils a luxurious, creamy blend, echoing the deep richness of a premium chocolate bar, intertwined with the bright sweetness of fruits and the grounding depth of nuts. It’s a truly harmonious and satisfying profile.

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni (for all brewing methods) - Medium light

Origin: Costa Rica Tarrazu

Flavour notes: Milk chocolate, Red apple, Cane sugar, Dried fruit, Raspberry cola, Citrus

Process: Honey 

Producer: Small landholders from Beneficio Sam Diego Mill

Varietal: Caturra and Catuai

Altitude: 1400 - 1600 masl

Costa Rica El Jaguar Honey SHB: A Sweet Embrace from Tarrazú
Experience the unique sweetness of Costa Rica with El Jaguar Honey SHB, a coffee that embodies the innovative honey process. Originating in Costa Rica and now embraced across Central America, this distinctive method involves removing the coffee cherry's outer skin while carefully preserving the sticky mucilage layer on the beans. This sticky layer, rich in natural sugars, is then left to dry on sun-drenched patios or African-style beds, allowing the inherent sweetness to gradually infuse the coffee.

The Jaguar Honey process offers more than just exceptional flavor; it also boasts environmental advantages, requiring less water and energy during milling and drying compared to traditional methods. Furthermore, a shorter fermentation period contributes to a beautiful acidity that perfectly balances the profiles of natural and washed coffees.

Brew, Sip & Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Mango, Cherry, Peach, Candied Lime, Soft Berries and florals

Roast: Filter - Light

Producer: Karmachi farm

Process : Anaerobic Slow Dry (ASD)

Varietal: Gori-Gesha (Heirloom)

Fruit forward mango, cherry, candied lime and Winey upfront with lingering soft florals, berry like acidity and peach aftertaste.

Brew, Sip & Enjoy!

Recipes:

Filter: 1:16 (96 Deg C)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium ~ Light

Origin: Sidama Bensa

Flavour notes: Cherry, Mandarin, Black Tea, Cocoa Nibs, Soft Florals

Varietal: JARC 74158

Altitude: 1,900-2,000 MASL

Process : Natural

Producer: Small farm owners near Aroresa Wash Station.

From the heart of Sidama, Ethiopia, we present the Sidama Bensa Aroresa, a testament to the dedication of smallholder farmers. Cultivating tiny plots at elevations between 1,900 and 2,000 masl, these farmers prioritize traditional, organic practices. The Aroresa Wash Station meticulously processes the harvested cherries, using a careful drying method on raised African beds to prevent over-fermentation. This results in a naturally sweet cup with notes of red berries, sweet citrus, hints of florals and cacao, balanced by a medium body and soft acidity.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium

Flavour notes: Red fruits, Coconut, Cane sugar

Farm: Small land holders of San Sebastián, Cauca Region

Producer: Cofinet 

Processing: Washed

Varietal: Caturra, Castillo

Altitude: 1,700-2,000 m.a.s.l

Get ready to experience the awesome flavors of Huila, Colombia, with our new single origin! This coffee comes from the OCCICAFE cooperative in San Vicente, a group of dedicated small farmers. They grow their beans way up in the mountains (between 1,500 and 1,950 meters!), where the air is crisp and the coffee thrives. Since 2015, these farmers have been seriously committed to making their coffee even better, and for the last four years, they’ve been working with the experts at Cofinet to learn new tricks, including some cool new ways of processing the beans. You'll taste delicious notes of red fruit, creamy coconut, and rich cane sugar – all in a smooth, full-bodied cup. Imported by Cofinet, this coffee is a testament to the hard work and passion of Colombian coffee producers.

Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Wild Berries, Peach, Bergamot, Tea-like, Milk Chocolate

Omni Roast - Light - Medium

Composition: Colombian Gaitania Washed & Ethiopia (Seasonal)

Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!

Recipes:

Espresso 1:2.5

Filter/Aeropress: 1:16 (93 Deg C)

Cold Brew: 1:8 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Flavour notes: Rich and smooth - Dark Chocolate, Brazil Nuts, Smooth and Creamy Body, Caramel, Dried Fruits.

Espresso Roast - Medium

Composition: Brazil Cerrado Natural, Colombia Supremo South Tolima

Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy-drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy/creamy body, along with caramel-like sweetness, a hint of fruitiness, and a nutty overtone. We recommend it for anything that goes with milk!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)