This week, we are set to drop 3 highly anticipated bangers. 2 extremely juicy and fun Colombian coffees from Unblended, and a natural process Burundi from JNP Coffee. We have also finished making our summer roasting adjustments, changing both airflow and drop temps to reflect the changes that the heat brings to air pressure and heat transfer within the roaster. This approach optimizes for juicy acidity, dynamic aromatic range and proper body to lengthen the finish and give florals a backbone to cling to. You will find our entire menu has been revamped with this approach change, and our recent production cuppings have us hyped to bring it to ya'll.

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Marlon Bolaños Aji Washed:
Marlon Bolaños's project "The Three Coffee Farmers" produces some of the highest quality we have ever seen from Huila. Despite growing up in a coffee producing family, it wasn't until the age of 17 that Marlon took an interest in it, signing himself up for a Barista education course at SENA where he learned brewing, green coffee grading, and sensory analysis. Upon returning from that course, Marlon began planting differentiated varietals like pink bourbon, gesha, and chiroso while experimenting with new fermentation techniques on each subsequent harvest. Flash forward to today, and the farm is now owned by Marlon and his 2 brothers, Pedro and Hemerson. Marlon is responsible for quality control, fermentation protocols, sampling and part of the logistics operations. Marlon has also competed and won in several barista and brewing competitions over the last several years, taking spring water from his family's farm for brewing. It's especially suited for coffee due to the natural trace mineral composition, and now coveted by peers after earning the name "Champion's Water." For this Aji lot, Marlon set his intentions on an extremely clean processing profile with minimal intervention to highlight the incredible florals and herbality that this coffee has to offer. After being depulped and floated for defects, this coffee underwent only 12 hours of fermentation in open tanks before being dried for 10-15 days. In the cup, this cleanliness shows through beautifully, offering an immense clarity of botanicals and herbality alongside punchy fruits for balance. While hot, we find golden kiwi and granny smith apple acidity brightly showing out before it cools into a herbal and floral fusion of spearmint and orange blossom.
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Viktor Pineda Chiroso Washed:
Viktor Pineda's dedication to quality improvements on his farm is something we have watched carefully over the last 3 harvest seasons from Unblended, and this year we decided to go based on trust: waiving approval on a PSS sample and contracting this one blind. We trusted based on the upward trajectory Viktor has been on that this would be his best crop yet, and hot damn did he deliver. As his entrance into specialty began, Viktor planted Gesha and Chiroso trees and took detailed notes of what worked and what didn't, not only for his own sake, but to pass that knowledge onto his fellow community members in Caicedo as well. The culmination of his efforts come to fruition with this beautiful double fermented washed Chiroso lot, which underwent 18 hours of in-cherry fermenation before being depulped and fermented a second time for 36 hours before being fully washed and dried on raised beds for 14-21 days. In the cup, we find dark red citrus like blood orange and kumquat while hot, eventually giving way to bright candied lemon notes and a beautiful lemon balm florality. Orange and lemon blossom settle into the finish and linger for quite a while.
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Burundi Bavyevi IV Natural:
This beautifully clean natural was brought to us through JNP Coffee, a company founded by Jeanine Nyonzima-Aroian. JNP is highly focused on supporting women's empowerment in Burundi, working closely with women's rights advocates in the region and the IWCA(International Women's Coffee Alliance) Burundi chapter to provide education, higher premiums for quality, and building community resources. This lot comes from a women-owned producer group from Ngozi named Bavyevi, meaning "parents" in the Kirundi language, meant to honor the hardwork of generations of coffee growers before them. Bavyevi's leadership works closely with JNP's quality team in the region to make improvements in cup quality and gain higher premiums for the producers they represent. Naturals produced in Ngozi are a painstaking, labor intensive process involving regular turning of the coffee as it dries on raised beds, often taking 45-60 days to fully complete. This immense effort results in an incredibly layered and nuanced cup profile, with heavy strawberry syrup notes while hot, and layers of tart cranberry and pineapple tropicality as it cools. Florals begin to emerge as the cup cools to room temp, with cherry blossom and hibiscus being supported by a nice oolong tea body.