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.
The Cauca region is located in the Colombian massif. Popayán is the capital of Cauca, and the Popayán plateau sits at 1700 MASL. Here and the undulating hills around it are where various small farms grow their coffee in the fertile volcanic soil of the Andes. Its consistent climate helps create excellent coffee-growing conditions. This coffee is produced by approximately 50 growers selected for its consistency and cup profile. Coffees from this programme are paid based on their quality, often reaching premiums of 20 per cent above the market price.
• Roast: Medium (espresso coffee)
• Region: Cauca
• Varietal: Castillo, Variedad and Colombia
• Altitude: 1700 MASL
• Producer: Various small lot holders
• Process Method: Washed
• Profile: Chocolate, orange, tropical fruit and caramel