From Caldas and Nariño, our five coffees run from a floral, light-roasted Geisha to a bright everyday roast from Chinchiná.
Our coffee comes through a roasting partner that works across many smallholder farms in Colombia.
Single-origin, traditionally cultivated and non-GMO.
Every post on the blog gives a brewing method, grind and water temperature for its coffee.
Coffee country in central Colombia, home to Chinchiná.
Colombia's far southwest, where our coffee grows at high altitude.
Kukuwu in Saint-Martin, Sint Maarten, Saint-Barthélemy and Anguilla.
Grams of coffee, grind and timing for the water you want.
Short answers about our coffees, their forms and availability.
Five single-origin Colombian coffees, each made for a different moment: the everyday cup, the rich one, the morning with time to taste, the special occasion and the change from the usual. When to pour each, and how to brew it.
Small, black and offered everywhere: what a tinto is, where the name comes from, how it is made at home and served on the street, and how to make one with a coffee worth slowing down for.
The recipe gives the numbers; the technique is in the bloom, the pace of the pour and the drawdown. How to read each one, with our Geisha and our Nariño in the cup.
Ask about a coffee, its availability, or wholesale supply. We would be glad to hear from you.
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