Hello Friend!
This month’s selection brings together four distinctive expressions of Colombian coffee, exploring how variety, fermentation, processing, and roasting shape the final cup. From an elegant natural Geisha and an expressive tropical fermentation to fruit-assisted honey processing and the rare Orange Bourbon variety, each coffee reveals a different side of Colombia’s evolving specialty-coffee landscape.
This selection also marks an important chapter in our roasting journey.
During the recent haze, we had to roast with the roastery doors closed. This changed the airflow and pressure around our recirculating roaster, affecting how hot air circulated and transferred heat to the beans. During development, we observed an unexpected rise in the bean temperature’s rate of change when we had anticipated it would continue declining.
What began as an unexpected challenge became an opportunity to understand our roaster more deeply. Over four days, we developed nine airflow profiles tailored to the coffees currently on our menu. By adjusting the fan settings throughout each roast, we gained another way to manage development alongside burner control.
Each coffee in this selection is individually profiled and roasted to showcase its particular structure, aromatics, sweetness, and processing character.
Together, these four coffees celebrate the diversity of modern Colombian coffee while demonstrating how carefully tailored roast profiles can reveal the distinct potential of every lot.
COLOMBIA
CGLE Cerro Azul – Geisha Natural
An elegant naturally processed Geisha from Cerro Azul, offering layers of purple grape, blueberry, raisin, mango, and sweet florals. Its tailored roast profile supports the coffee’s wine-like depth while preserving the variety’s refined aromatic character.
COLOMBIA
CGLE Potosi – Tres Dragones
A bold and expressive natural coffee from Potosi, presenting pickled pineapple, dried mango, passion fruit, and raisin, followed by dark chocolate and a lingering wine-like finish.
COLOMBIA
Aponte – Blackberry Honey
A high-altitude coffee from Nariño shaped through blackberry-assisted honey processing. Rich notes of blackberry jam, blueberry, purple grape, mixed berries, and peach yoghurt create a vibrant and generously fruit-forward cup.
COLOMBIA
Los Nogales – Orange Bourbon Elixir
A rare Orange Bourbon from Huila processed through extended lactic fermentation and thermal shock. Lavender, yellow fruits, and lemongrass lead into floral sweetness and a remarkably clean finish.
Each coffee is presented in a 125g pack, providing the ideal amount to explore its individual roast profile.
The November Selection will be delivered on 3 November or 10 November.
Thank you for your support, friend.