Colombia. An origin that means a lot to us. Synonymous with our Super Specials offering and one of the most diverse origins, with a constant crop of high quality coffee.

The region has a 300 year history with the coffee plant, after being brought by the Jesuits. In terms of varietals we mostly see Caturra and Castillo, but also Tabi, Bourbon, and Typica (and that's not including the incredible range of Cafe Granja la Esperanza - where Gesha's take top spot). Flavour profiles are varied and complex, matching up to the incredibly diverse landscape Colombia has - micro-climates and high growing ranges combine with ideal soil conditions for some perfect cups.

Colombia's farmers are mostly smallholders, and unfortunately we are already seeing the effects of climate change with these microclimates suffering from dramatic effects. Smallholders operate on artisanal levels to achieve the best of their crop in their environment and adaptation to the consequences of climate change is a large undertaking.


NOTES: funky, tropical, fruit punch
VARIETY: Pink Bourbon
REGION: Caldas
ALTITUDE: 1750 - 1900 masl
PROCESS: anaerobic washed
PRODUCER: Deiro Garcia

Here is the washed Anaerobic version of the lovely Finca La Maria. This washed coffee is also a Pink Bourbon variety grown at between 1750 and 1950 masl in the Caldas region and was fermented in anaerobic conditions before being washed and dried.
This coffee is quite the tropical fruit punch, it’s super sweet and super fruity!


NOTES: fresh, crisp, blueberries and white grapes
VARIETY: Pink Bourbon
REGION: Pitalito, Huila
ALTITUDE: 1800 masl
PROCESS: double anaerobic washed
PRODUCER: Deiro Garcia
HARVEST: 2020 - 2021

More Colombians are finally arriving! This time we got two very similar coffee’s, produced in a very different way.
One double Anaerobic washed, and the other single Aerobic Natural. Both coffee’s really showcase what processing does with the flavour of coffee.
The washed version is crisp, clean, sweet and bright. It’s a pink bourbon grown at 1800 masl in Pitalito, Huila.
Deiro took a microbiology course and learnt that certain bacteria and yeast strains can help produce distinct coffee profiles. This coffee was first fermented in closed plastic tanks for 72 hours, then depulped and fermented for another 72 hours in a closed environment.