Verde – Colombia (Castellon Farm)

Castillo | Anaerobic Honey Process | 1,450 m.a.s.l.

🌿 Origin & Producer

Grown on the lush Castellon Farm, located in Armenia, Quindío, Colombia, this coffee comes from a region celebrated for its rich biodiversity and fertile volcanic soil. The farm spans 7 hectares and sits at an altitude of 1,450 meters above sea level, nestled within a broader elevation range of 1,200–1,700 meters.

Owner Carlos Arcilla comes from a long line of Colombian coffee growers. After acquiring the farm 32 years ago, he revitalized its natural springs and transformed the land by planting native trees and vibrant flowering plants like heliconia and romelia. Today, the farm is not only a coffee haven but a model of ecological beauty and sustainability.

🔬 Processing Method – Anaerobic Honey

This lot was carefully processed using the anaerobic honey method:

• Fermentation: The cherries undergo a 72-hour fermentation in sealed, oxygen-free tanks while retaining their mucilage (the sticky outer layer).

• Drying: Post-fermentation, the beans are slowly dried on raised beds, enhancing sweetness and preserving delicate acidity.

This meticulous process develops a vibrant and balanced cup with layered fruit tones and a syrupy texture.

☕ Flavor Profile

• 🍏 Apple – Crisp and bright

• 🍋 Lime – Zesty and refreshing

• 🍬 Sugar Cane – Clean sweetness and lingering finish

Balanced, juicy acidity pairs with a soft body, creating an uplifting and versatile cup.

🔥 Roast Style

Roasted specifically for espresso and drip brews — so whether you prefer a bold shot or a gentle pour-over, Verde adapts to your daily ritual.

📍 Quick Crop Info

Verde is a celebration

OLALA – Melon Anaerobic (Colombia)

Origin: Colombia
Varietal: Caturra
Process: Anaerobic Natural (with Melon)
Altitude: 1,700 – 1,800 meters above sea level

☕ Flavor Profile

A premium Colombian coffee with a vibrant melon character, enhanced by an innovative anaerobic drying process incorporating fresh melon. Expect a juicy and aromatic cup with notes of ripe melon, tropical sweetness, and a smooth, syrupy body. The result is refreshing, clean, and fruit-forward with a balanced acidity.

🌱 Origin & Terroir

Sourced from high-altitude farms in Colombia, this Caturra varietal thrives at 1,700–1,800 meters above sea level in nutrient-rich volcanic soil. The cool climate and elevation support slow cherry maturation, leading to enhanced sugar development and a layered tropical flavor profile.

🛠 Processing Method

Anaerobic Natural with Melon:
Handpicked cherries are fermented in sealed, oxygen-free tanks together with fresh melon. During the controlled anaerobic phase, the melon’s natural sugars and esters infuse the coffee, followed by slow sun-drying for maximum flavor retention and clarity.

🔍 Specifications

💡 Suggested Recipes

Filter (Distillery / Pour-over)

• Coffee Dose: 18 g

• Water: 270 ml

• Temperature: 90 °C

• Extraction Time: 2:40 minutes

Espresso

• Coffee Dose: 18 g

• Water: 32 ml

• Temperature: 90 °C

OLALA – Melon Anaerobic (Colombia) is a fruit-focused sensory delight, combining cutting-edge fermentation with tropical elegance. Ideal for adventurous brewers who love clarity, complexity, and something refreshingly different.

☕ Fruit The System – Spojka, Colombia

Specialty Coffee from Colombia’s Huila Region

🌱 Producer & Origin

• Farm: Various smallholder farms

• Producer: Multiple Colombian Farmers

• Region: Huila, Colombia

• Elevation: 1,600–2,000 meters above sea level

• Varieties: Caturra, Castillo, Tabi

• Process: Washed

🧪 Processing Details

• Harvesting: Handpicked, ripe cherries selected for optimal quality

• Fermentation: Fully washed process, with cherries fermented for 12–24 hours

• Drying: Sun-dried on raised beds to achieve uniform drying and flavor preservation

• Post-Fermentation: Rested for a period to ensure balanced flavors

🍽️ Tasting Notes

• Aroma: Fruity, floral, and bright

• Flavor Profile: Ripe mango, tropical fruits, panela, and honey

• Mouthfeel: Light, juicy with medium body

• Finish: Clean, refreshing, and slightly sweet

📦 Shipping & Packaging Dimensions

• Packaging Type: 200g bag

• Shipping Box Dimensions:

  • Width: 18 cm

  • Depth: 12 cm

  • Height: 8 cm

• Shipping Weight: Approx. 0.25 kg per bag (including packaging)

📝 Description

The Fruit The System by Spojka brings vibrant flavors from Colombia’s Huila region, where the combination of tropical fruit notes and a clean, refreshing finish make for a delightful cup. Expect ripe mango, tropical fruit, and a hint of panela sweetness in every sip, with a light mouthfeel and a clean, balanced finish. Ideal for those who enjoy a juicy, fruity coffee with smooth sweetness and clarity.

☕ Grape StarFruit – Spojka, Brazil

Specialty Coffee from Brazil’s Minas Gerais Region

🌱 Producer & Origin

• Farm: Various smallholder farms

• Producer: Multiple Brazilian Farmers

• Region: Minas Gerais, Brazil

• Elevation: 1,200–1,400 meters above sea level

• Varieties: Yellow Bourbon, Mundo Novo, Catuai

• Process: Natural

🧪 Processing Details

• Harvesting: Handpicked ripe cherries to ensure high quality

• Fermentation: Natural process, where cherries are sun-dried on raised beds

• Drying: Dried for 20–25 days to ensure even moisture content and flavor preservation

• Post-Fermentation: Resting period to balance acidity and sweetness

🍽️ Tasting Notes

• Aroma: Juicy, fruity with hints of tropical fruit and floral undertones

• Flavor Profile: Grape, starfruit, brown sugar, and a touch of citrus

• Mouthfeel: Smooth, medium-bodied with balanced acidity

• Finish: Clean, refreshing with a fruity aftertaste

📦 Shipping & Packaging Dimensions

• Packaging Type: 200g bag

• Shipping Box Dimensions:

  • Width: 18 cm

  • Depth: 12 cm

  • Height: 8 cm

• Shipping Weight: Approx. 0.25 kg per bag (including packaging)

📝 Description

The Grape StarFruit by Spojka is a bright and refreshing Brazilian coffee with a vibrant fruit-forward profile. Expect a delightful mix of grape, starfruit, and brown sugar, complemented by a smooth, medium body and well-balanced acidity. Its clean and fruity finish makes it an excellent choice for coffee drinkers who enjoy a juicy, exotic cup with a sweet, citrusy touch.

Producer: Qima Coffee

Farm: Group of small-scale farmers

Region: Huila
Variety: Caturra
Process: Washed Co-fermented
Altitude: 1300 - 1800 masl
Harvested: 2024

Cupping notes: Mixed berries frozen yoghurt, violets, jammy. Creamy mouthfeel.

This coffee is bursting with jammy sweetness and vibrant florals, offering a cup that’s both indulgent and refreshing. Grown in the lush highlands of Huila, Colombia, this lot showcases what makes the region so special. With its rich volcanic soil, varied microclimates, and high altitudes, Huila is home to some of Colombia’s most expressive and dynamic coffees.

Many of the farms here are small, family-run operations where generations of knowledge are poured into every harvest. This particular lot is made from the Caturra variety—compact, productive, and known for producing clean, sweet cups at high elevations. But what truly sets this coffee apart is the co-fermentation process it undergoes.

Through Qima Coffee’s meticulous and innovative approach, the fresh cherries are processed using controlled co-fermentation techniques. This allows for the development of intense fruit-forward notes and a rich, creamy texture that wouldn’t naturally occur in traditional methods.

☕ Coffee Description

Origin

Grown in the sun-drenched highlands at around 1,100 meters above sea level, this coffee captures the essence of its tropical terroir. The high-altitude conditions and careful honey processing bring out a natural sweetness and gentle fruity aroma.

Cup Profile

A creamy and balanced cup that opens with soft coconut notes, unfolds into almond and milk chocolate, and finishes with a smooth, lingering sweetness. Its elegant texture and mild tropical tones make it delightful both on its own or paired with desserts.

Tasting Notes

Coconut · Biscuit · Macadamia Nuts

☕ Brewing Recommendation (V60)

Coffee cherries are harvested 22-24ô brix's. Cherries are soaked in water for 5 hours. The initial Cherry carbonic maceration is conducted for 22 hours with Mossto innoculation. The wet milling process leaves 75 % of Mucilage, and the cherries are laid out on raised beds for drying. The reserved Mossto is Sprayed over the drying cherries during drying to further develop the flavour. Coffee is sun dried on African beds for 22-24 days until humidity is down to 10.5 % . Final humidity stabilization for 10 days inside a warehouse (Fique Bags), then coffee is finally stored on grain pro bags for the final stabilization of (8-10 days). Finally coffees are cupped and lots organized.

Edwin Noreña has developed a different processing technique for each cup profile he developed at Finca Campo Hermoso. All profiles we are importing this season, follow the same process and include 2 fermentations and an infusion technique. When telling us about how and why he started his process, he said he was inspired by the craft beer industry. In short, he adds certain compounds to the fermentation tanks (such as different types of hops or dehydrated fruits) that that will generate additional flavours. The result is their distinctive profiles.

GUATEMALA Finca Hermosa, Acatenango - Medium Roast Coffee

Savor the smooth texture and abundant sweetness of our Guatemala Finca Hermosa coffee. With its well-rounded flavor profile, this coffee is grown at an altitude of 1,800-2,100 meters above sea level, capturing the essence of the Acatenango region.

Tasting Notes:

• Gooseberry
• Roasted Pecan
• Milk Chocolate
• Honey

Product Details:

• Size: 250g
• Grind: Whole Bean
• Roast: Medium Roast
• Variety: Catuai
• Process: Yellow Honey
• Best For: Omniroast
• Ingredients: 100% Arabica Coffee Beans

From the esteemed Finca Hermosa farm, this coffee offers a rich, sweet cup that’s perfect for any brewing method. Whether you prefer espresso, pour-over, or drip, it will provide a satisfying, flavorful experience.

OLALA – Vimto (Bourbon Bank)

Origin: Colombia
Varietal: Bourbon Bank
Process: Washed
Altitude: 1,700 – 1,900 meters above sea level
Harvest Season: April to July

☕ Flavor Profile

A rich and vibrant coffee with juicy, complex notes reminiscent of Vimto—a classic blend of ripe berries, grape, and subtle floral undertones. The cup features a smooth body balanced by lively acidity, delivering a refreshing and fruity sweetness that lingers pleasantly.

🌱 Origin & Terroir

Grown in the high-altitude regions of Colombia, the Bourbon Bank varietal thrives in volcanic soils and ideal climates, which contribute to its distinctive fruit-forward flavor and elegant complexity.

🛠 Processing Method

• Washed Process: Carefully hand-picked cherries are pulped, fermented, and washed to highlight clarity and brightness.

• Harvest Season: Beans are harvested during peak ripeness from April through July, ensuring optimal flavor development.

🔍 Specifications

💡 Brewing Suggestions

Best brewed as pour-over or drip to showcase its fruity sweetness and vibrant acidity. A medium roast is recommended to maintain balance and depth.

OLALA – Vimto (Bourbon Bank) is perfect for coffee lovers seeking a rich, fruity cup with a complex, refreshing profile inspired by classic berry flavors.

BUGAN – ARICHA (ETHIOPIA)

Why you might like it:

This exquisite Ethiopian coffee from Aricha delivers a vibrant and aromatic experience, characteristic of the finest Yirgacheffe coffees. It bursts with floral and fruit-forward notes, offering an intensely sweet and tea-like cup. The delicate yet complex profile features bright citrus acidity, tropical fruit sweetness, and a silky, elegant body.

The natural processing method enhances its depth, creating layers of berry-like juiciness and an intense floral aroma. With every sip, expect a refined balance between its lively acidity and syrupy sweetness, making it a truly exceptional Ethiopian coffee.

Tasting Notes:

🔹 Jasmine & Bergamot
🔹 Ripe Blueberry
🔹 Honeyed Sweetness

Origin & Process:

• Region: Aricha, Yirgacheffe, Ethiopia

• Farm: Smallholder Farmers

• Producer: Aricha Washing Station

• Variety: Heirloom Ethiopian Varieties

• Altitude: 1,900–2,100 MASL

• Process: Natural (Sun-Dried)

Best Brewing Methods:

Pour-Over | Espresso | Aeropress