We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Produced by Gabriel Castano at the Las Granada Farm. This coffee was carefully handpicked to use only the ripest cherries; it is then exposed to a dry fermentation for 28 hours and later sun-dried on raised beds. This microlot is a Pink Bourbon, which is cultivated from hybridisation of Red and Yellow Bourbon. It's very rare and quite resistant to leaf rust, which is believed to be a mutation that took place at 2100 masl in San Adolfo, Huila.
• Roast: Light (filter coffee)
• Region: San Adolfo, Huila
• Varietal: Pink Bourbon
• Altitude: 1700-2000 MASL
• Producer: Gabriel Castaño
• Process Method: Washed
• Profile: Peach, kiwifruit and orange blossom