Roaster notes
A washed Typica from Oscar Hernandez's Los Nogales project in Huila, Colombia, grown at 1,870-2,000 masl. Extended fermentation and controlled drying bring precision, clarity, and a refined cup.
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Memoria comes from producers at Mi Fortuna in Colombia, working in partnership with Cata Export. Through shared training and quality control, the project focuses on improving consistency, strengthening traceability, and building long-term value for farming communities. This Castillo lot is processed using a semi-washed method with extended fermentation. Cherries are selectively harvested, pulped, and fermented under controlled conditions before washing and slow drying. The approach is designed to build sweetness and structure while preserving clarity, resulting in a balanced profile with defined fruit, soft nuttiness, and a clean finish.
Aquiares Estate sits on the slopes of the Turrialba volcano, Costa Rica’s hidden coffee gem. Home to both coffee and community, the farm has become a model for sustainable production, environmental research, and long-term thinking. This lot is a Mariana F1 hybrid, grown at Aquiares Estate and processed using the Red Honey method. After the cherry skin is removed, the mucilage is left intact as the coffee dries on raised beds for 18 to 24 days. The result is a coffee shaped by careful farming, patient processing, and one of Costa Rica’s most progressive estates.
A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.
A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.