Collection: Coffee Beans

Tasting Notes: Wild Berries | Floral | Honey Sergio Londoño is a third-generation coffee producer with a rich family heritage in coffee cultivation. Over the past five years, he has focused on processing coffee at his father's farm - "Playa Bonita", and for the last two years, he has been establishing his own path as a producer.His coffee stands out due to its meticulous processing method, which begins with flotation and manual cherry selection to ensure only fruits at their optimal ripeness are used. Fermentation starts with a 24-hour cherry phase, followed by waterless depulping and an extended parchment fermentation lasting between 160 and 200 hours. This process imparts unique and distinctive flavour profiles to the coffee.   Micro-lot name "Playa Bonita" - Sudan RumeProducer Sergio LondoñoVariety Sudan Rume Altitude 1950 maslOrigin Santuario, Risaralda, ColombiaHarvest Date  Harvest 2024 - 2025Sensory Profile Floral, fruity, chocolate, blackberries and speamintProcessing Method HoneyFermentation Time 24 hours Cherry - 160-200 Hours in parchmentDrying Method Solar

Wilton Benitez Red Bourbon 250g (Omni Roast) WILTON BENITEZ IS A HIGHLY SPECIALISED COLOMBIAN COFFEE PRODUCER WITH A LIFETIME OF EXPERIENCE IN THE PRODUCTION AND PROCESSING OF EXOTIC COFFEE, WITH A PLETHORA OF AWARDS FOR THE QUALITY OF HIS COFFEES. TODAY WILTON HAS A PROCESSING PLANT IN THE DEPARTMENT OF CAUCA AND TWO SMALL FARMS (ONE IN CAUCA AND THE OTHER IN RISARALDA). HIS FARMS MEET THE HIGHEST STANDARDS OF QUALITY AND CONTROL, AND SOCIAL PRACTICE. GRANJA PARAÍSO 92 IS A FAMILY FARM THAT HAS DIFFERENT VARIETIES SUCH AS JAVA, BOURBON PINK, GEISHA, PACAMARA, CATURRA, TABI, CASTILLO, SUPREMO AND COLOMBIA. THEY USE HIGHLY INNOVATIVE CULTIVATION SYSTEMS SUCH AS TERRACES AND DRIP IRRIGATION. IT HAS ITS OWN LABORATORIES TO CALCULATE ALL THE DETAILS FROM SHADE TO NUTRITION WITH SCIENTIFIC EFFICIENCY - ALL AIMED AT PRODUCING INCREDIBLY UNIQUE AND AROMATIC COFFEES. THE PROCESSES APPLIED TO THE DIFFERENT COFFEES START FROM A STRICT SELECTION, STERILISATION AND CHARACTERISATION OF THE CHERRY. NEXT IS THE FIRST PHASE OF CONTROLLED ANAEROBIC FERMENTATION, WHERE A SPECIFIC MICROORGANISM IS ADDED FOR EACH PROCESS. AFTER THAT, THE COFFEE IS PULPED AND SUBJECTED TO A SECOND FERMENTATION PHASE WHICH IS FOLLOWED BY A BEAN SEALING PROCESS THAT IS CARRIED OUT THROUGH IMPACTS OF HOT AND COLD WATER TO IMPROVE THE ORGANOLEPTIC CONDITIONS OF THE COFFEE. REGION: PIENDAMO, CAUCA COUNTRY: COLOMBIA ELEVATION: 1,700 - 2,100 MASL VARIETY: RED BOURBON PROCESS: WASHED

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Ethiopia Rachia WashedOmni Roast, Great for Pour Over & Espresso. Tasting Notes of Lemonade, Yellow Peach & Mandarin.Region: Idido, Yirgacheffe Varietal: HeirloomProcess: Washed Elevation 2200 MASL

This coffee is an Omni roast, suited to both espresso and pour over Tasting NotesButter Scotch | Toffee | Tropical Kiwi Origin: EthiopiaVarietal: HeirloomProcess: Hydro Honey Region: Yirgacheffe, DancheAltitude: 2100MASL| This specific lot was produced by the Danche washing station in Chelbesa, together with small coffee growers based in and around the village of Chelbesa, Danche and Kubi in the Gedeo zone of the Gedeb district, Yirgacheffe Ethiopia. High quality coffee cherries are selected from 915 growers who reside in the surrounding areas and who all cultivatesmall plots of land, not just of coffee but for food products and other cash crops.Processing Steps:1. Cherry selection. Measure brix (sugar) content of the cherries. Brix >20 only. 2. Mechanical cherry sorting. Ripe cherries are sorted from green and otherimpurities.3. Float cherries and remove floaters.4. Let cherries dry for 48hrs on inside and shaded drying beds.5. Wash and smoke the plastic tanker. Smoke is produced from olive tree trunks. 6.Put cherries inside the smoked tanker and quench with water.7.1Fermented for 96hrs. (48hrs anaerobic fermentation and 48hrs aerobictormentation. 8. Remove cherries from the fermentation tanks and place them inside on shadeddrying beds for approximately 25 days.