Tasting Pack – September 2022

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This pack is the perfect selection for the “variety” drinkers!
60 grams of each variety ensures you have enough coffee for a couple of weeks, and allows you to try different flavour profiles from different cultivars & origins!


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CUPPING NOTES: Blood Orange, Pink Lemonade, Darjeeling Tea, Red Apple, Blackcurrants, Toffee
VARIETAL: Caturra, Castillo
ORIGIN: Nariño, Colombia
FARM: Los Idolos
PRODUCER: Marleny Lasso
PROCESSING: Pulped, dry fermented 18-24hrs, rinsed & dried in parabolic dryers
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

For our September “CLASSIC” category, we are so excited to welcome back a coffee that we’ve featured for the last 2 years, Los Idolos by Marleny Lasso! Los Idolos is situated in the highlands of Narino, which in our opinion is one of the best producing regions in Colombia due to its incredibly high altitude & surrounding terroir. 

Marleny grows mainly Caturra & Castillo on her farm which she manages with her husband Edgar. As with most small producers in Colombia, they own a beneficio where they process their own cherries. In this case, the coffees are pulped & dry fermented in tanks for up to 24 hours. Fermentation times are typically longer in high altitudes due to the lower temperatures, allowing for more complexity & depth to the flavours. 

We consistently look forward to Los Idolos for a few reasons; we personally find that it represents the quintessential profile from our favourite producing region in Colombia. The flavours of the coffees are incredibly dense, with a distinct juicy acidity & balanced with an intense sweetness.





CUPPING NOTES: Mango Sticky Rice, Dark Honey, Baking Spice, Frangipane, Butterscotch
VARIETAL: Yellow Bourbon
ORIGIN: Mantiqueira de Minas, Brazil
FARM: Sitio Fazendinha
PRODUCER: Emilio Raimundo Faria
PROCESSING: Natural, Dried on Raised Beds
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

Our “MODERN” showcase this month is a coffee from a new producer, Emilio Raimundo. This coffee is a Yellow Bourbon from Sitio Fazendinha, located in Mantiqueira de Minas. This coffee was produced in a traditional manner, yet the flavours are truly representative of modern Brazilian coffees. 

Fazendinha was originally planted with Sarchimor & for the first year they had a very decent harvest. Unfortunately the following year was incredibly poor & Emilio did not have a lot of confidence in his crop. He made an absolutely brave decision to tear out all the Sarchimors & planted Yellow Bourbons instead, which is known to produce quality coffees. 

In 2017, Emilio’s coffee turned up a score of 90.25 in a competition run by Cafebras, an exporter with a specialty program. This was the turn for him as he was invited to Oslo to meet with the buyer from Nordic Approach who have been consistently buying his coffees from there on. 

Emilio does a short fermentation before naturally drying his coffees, increasing the perception of the coffee’s sweetness. The coffees are also dried on raised beds which aren’t a common practice in Brazil. This increases the clarity and cleanliness of the coffee’s flavours. 

Fazendinha #3 is an incredibly sweet & lively coffee! We are so amazed at the flavour profile of this coffee & so humbled to be able to share this as it truly represents a producer’s willingness to reinvigorate his farm despite the challenges he faced.



CUPPING NOTES: White Chocolate, Mangosteen, Verbena, Dark Plums, Kyoho Grape, Teh-O Siew Dai
VARIETAL: Pink Typica
ORIGIN: Huila, Colombia
PRODUCER: Luis Anibal
HARVEST: October 2021
PROCESSING: Whole Cherry Carbonic Maceration, Pulped & Dried as Honey on Raised Beds
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso


Our “EXPERIMENTAL” showcase this month comes from the Huila region of Colombia! Luis Anibal is a producer we have been purchasing from the last couple of years. Colombia is incredibly diverse in terms of growing regions & microclimates – Huila is typically represented by clean & juicy flavours. 

Luis Anibal is a household name in the Huila region. He grows a wide range of varieties, in order to find out which cultivars grow best in Villa Betulia. This is the first year we are buying a new lot from him called Pink Typica. This is a natural mutation from the Typica variety & we are incredibly excited to learn of its potential.  

Experimental processing is commonplace in Colombia, especially in regions where it is easier to dry coffees to the appropriate moisture content compared to other regions like Antioquia where the relative humidity is high. Luis has fermented his coffees in vessels where he introduces CO2, which allows for a longer fermentation time. The coffees are then pulped & dried as “honey” process, which means the mucilage is still intact on the parchment. This increases the sweetness of the coffee, as well as the perceived mouthfeel. 

This coffee has an incredible juicy acidity, with a lively ripe fruit sweetness. The “honey” process is highlighted by the syrupy texture, which makes it a coffee that’s truly enjoyable for any time of the day!