PROCESS:
Honey Anaerobic

NOTES:
Peach
Sweet
Tropical Fruits

Variety:
Castillo

Size: 250g

Espresso/Filter

Origin of Mananasi Coffee

This exceptional coffee hails from an altitude of 1,900 meters in the fertile region of Kinga, Kyanza Province, Uganda, where the conditions are ideal for cultivating coffee cherries.

The Great Lakes Coffee Initiative

The story of Mananasi unfolds through a groundbreaking initiative by the Great Lakes Coffee team. They embarked on a mission to enhance the quality of coffee in an area historically known for its low-grade Arabica beans, which were often sold at lower prices than those from other regions in Uganda. To achieve this, they developed a comprehensive training program for local farmers, empowering them to take on leadership roles within their communities.

Empowering Farmers Through Training

The training included intensive courses in agricultural engineering, processing techniques, and harvesting methods. Each leading farmer was paired with 35 novice farmers, creating small, collaborative groups. These groups received financial incentives based on the quality of their coffee; the higher the quality, the greater the reward. Additionally, the leading farmers were given extra compensation for the mentorship they provided, ensuring that knowledge was effectively passed on within their communities.

Red Cherry Program

This program marks the next phase of quality improvement that has been steadily implemented over recent years. It prioritizes the selection of only fully ripe cherries, which are then dried on raised beds. Once dried, the coffee undergoes meticulous processing to eliminate any defects, guaranteeing a clean and pure cup.

Tasting Notes and Specifications

Tasting Notes: Pineapple, dried fruits, chocolate.
Altitude: 1,900m
Processing Method: Dry
Variety: Parainema

PROCESS:
Honey Anaerobic

NOTES:
Peach
Sweet
Tropical Fruits

Variety:
Castillo

Size: 250g

Espresso/Filter

Origin and Unique Environment

The Kranshi region of Indonesia, located on the island of Sumatra at an altitude of 1,400 to 1,700 meters, is renowned for its rolling hills and volcanic mountains, particularly the historic Mount Kranshi. This area is surrounded by lush, fertile landscapes enriched by volcanic soil, allowing coffee farmers to produce high-quality, distinctive crops.

Flavor Profile and Versatility

This coffee features a medium body with fruity notes, making it an excellent choice for espresso and pour-over beverages.

Artistic Inspiration

The stunning design of the packaging is inspired by Wayang Kulit, a traditional shadow puppet theater that is one of Indonesia's oldest performing arts.

Specifications

Processing Method: Dried
Flavor Notes: Peach, orange, strawberry
Altitude: 1,400 - 1,700 meters

Haraz Agate – Yemen

Jaadi · Adini · Da’iri | Natural Process | 2,100 m.a.s.l.

🏞️ Origin & Farmer

From the breathtaking green terraces of Haraz, this coffee hails from the village of Al-Abraat, east of Haraz, Yemen. These ancient terraces soar to an altitude of 2,100 meters above sea level, creating ideal conditions for growing complex and high-elevation coffee.

The crop is cultivated by Imad Qaed, a dedicated farmer who inherited his coffee-growing legacy from his father. Today, Imad tends to over 1,300 coffee trees, nurturing a diverse range of traditional Yemeni varietals.

🛠️ Processing Method – Natural (Dried)

The coffee cherries are handpicked when fully ripe and then sun-dried in their whole form on raised beds. This traditional drying process allows the fruit’s sugars and floral compounds to deeply infuse the beans, resulting in a naturally sweet and aromatic cup.

☕ Flavor Profile

• 🌸 Jasmine – Delicate floral aroma

• 🍇 Raisin – Deep, dried fruit sweetness

• 🍓 Strawberry – Bright and juicy undertones

Expect a cup that’s fragrant, layered, and uniquely expressive of Yemen’s historic coffee terroir.

📍 Quick Crop Info

The SOIL - Guji (Ethiopia) coffee showcases the exceptional quality and diversity of one of Ethiopia’s most celebrated coffee-growing regions. Known for its rich heritage and vibrant flavors, this coffee is a standout for its complexity and balance. Here's a detailed description:

Origin and Processing

• Origin: Guji Zone, Oromia Region, Ethiopia – a high-altitude area with fertile, volcanic soil and ideal climatic conditions.
• Varietal: Ethiopian landrace varieties (heirloom cultivars).
• Processing Method: Can vary but often natural (sun-dried) or washed, both enhancing distinct flavor profiles.

Flavor Profile

• Aroma: Enchanting and complex, with notes of tropical fruit, sweet citrus, and florals.
• Taste: A vibrant and layered experience featuring:
  • Fruity Notes: Blueberry, peach, and melon in naturals; lime, green apple, and apricot in washed.
  • Florals: Jasmine, bergamot, and honeysuckle.
  • Subtle Spices: Hints of clove or cinnamon in the background.
• Body: Medium and silky, with a velvety texture.
• Acidity: Bright, sparkling, and wine-like, offering a refreshing and clean sensation.
• Finish: Crisp and elegant, with a sweet and slightly tea-like aftertaste.

Special Features

• Name Significance: Guji is named after one of the Oromo tribes, reflecting the cultural heritage of the region.
• Rarity: Coffees from Guji are among the most sought-after Ethiopian coffees for their unique terroir and extraordinary cup profile.
• Cultural Heritage: Ethiopia is the birthplace of coffee, and Guji highlights the diversity and excellence of its natural environment.

Coffee Profile – Khuan Lao Village, Thailand

Swell Roastery Exclusive

Origin

• Country: Thailand

• Region: Chiang Rai

• Village: Khuan Lao

• Altitude: Up to 1,400 meters above sea level

• Environment: Tropical forests and mountainous highlands – an ideal terroir for specialty coffee cultivation.

Varietal

• Genetic Background:

  • Hybrid of SL28 × Caturra × Hybrid de Timor

  • Classified within the Caturra family (related to Colombia and Castillo varieties).

• Key Attributes:

  • High cup quality enhancement from SL28 lineage.

  • Strong resistance to coffee leaf rust.

  • Developed under the royal initiatives aimed at replacing opium cultivation among Northern Thailand’s mountain tribes.

Processing Method

• Fermentation:

  • Anaerobic fermentation in sealed bags immersed in water to regulate temperature and prevent unwanted microbial activity.

• Drying:

  • Initial surface drying for three days on raised beds.

  • Final drying in a sealed, dehumidified chamber using a unique "low temperature and humidity drying" innovation.

• Innovation:

  • A pioneering Thai technique developed collaboratively with local roasters and researchers.

  • Designed to maintain bean quality despite high humidity and heavy rains during the harvest season.

Crop Information

• Breed: Typica, Bourbon

• Altitude: 1,400 meters above sea level

• Processing: Anaerobic fermentation and low-temperature dehumidified drying

Tasting Notes

• Flavor Profile:

  • Tropical fruits

  • Grapes

  • Brown sugar sweetness

• Cup Character:

  • Bright, complex acidity balanced with a silky body and a juicy finish.

Sustainability and Cultural Impact

• Part of broader efforts to promote sustainable agriculture in Thailand’s northern highlands.

• Supports local farmers by providing an alternative to illicit crop production.

• Contributes to Thailand’s emerging reputation as a specialty coffee origin on the global stage.

Felipe Arcilla – Coconut Infused (Colombia)

Varietal: Castillo | Process: Anaerobic Natural with Coconut | 1450–1500m a.s.l.

🌿 Origin & Producer

This exceptional micro-lot was cultivated by Felipe Arcilla on his family-run farm in Maracay, Armenia – Quindío, Colombia. Nestled in a region known for its rich coffee heritage and volcanic soils, the farm sits at an altitude of 1,450–1,500 meters, providing optimal conditions for high-quality arabica production.

🔬 Processing Method

Felipe employed a 72-hour dry anaerobic fermentation, preserving the sticky mucilage (pulp) on the beans to allow deeper flavor absorption. During fermentation, desiccated coconut was added to infuse the coffee with natural tropical notes.

After fermentation:

• The pulp was carefully removed

• Beans were sun-dried on raised beds to reach optimal humidity levels, enhancing clarity and structure in the cup.

🌱 Varietal – Castillo

The coffee comes from the Castillo varietal, a cultivar developed by Colombia’s National Federation of Coffee Growers. Known for:

• Higher yield than Caturra

• Exceptional resistance to leaf rust (one of the coffee world's most devastating diseases)

• A growing reputation for cup quality when processed with care

☕ Flavor Profile

This cup offers a dessert-like experience — reminiscent of a Bounty chocolate bar:

• 🥥 Coconut: Fragrant and mellow

• 🍫 Chocolate: Rich and creamy

• 🍦 Vanilla: Light and refreshing

A velvety body and soft acidity make every sip indulgent yet balanced.

📍 At a Glance

SOIL ROASTERY – Parrita, Costa Rica

1. Origin Story

• Region: Parrita, Costa Rica

• Environment: Nestled between lush coastal plains and gentle hills, Parrita is shaped by the steady flow of tropical rivers and the nearby Pacific Ocean breeze.

• Climate: Tropical wet and dry seasons, with high humidity and warm temperatures year-round — a setting that breathes life into rich, fertile soils.

2. The Soil of Parrita

• Soil Composition:

  • Predominantly alluvial soils (river-deposited), packed with organic matter.

  • Slight volcanic mineral influence enriching the soil with essential nutrients.

  • pH: Balanced between slightly acidic to neutral (5.5–7.0), ideal for healthy plant growth.

• Key Characteristics:

  • High moisture retention with good drainage.

  • Rich microbial life that enhances natural soil fertility.

• Impact on Coffee:

  • Results in beans with pronounced sweetness, smooth body, and vibrant but rounded acidity.

3. Cultivation in Parrita

• Crop Focus:

  • Coffee (at slightly higher elevations), African palm, tropical fruits.

• Farming Approach:

  • Mix of traditional agricultural methods and modern sustainable farming practices.

  • Emphasis on land conservation to counteract challenges like seasonal flooding and soil erosion.

4. Coffee Profile – Soil Roastery, Parrita

• Varietal:

  • Typically Catuai, Caturra, and local hybrids suited for the low-to-mid altitude tropical conditions.

• Processing:

  • Anaerobic fermentation and slow drying, preserving sweetness and clarity.

• Tasting Notes:

  • Brown sugar sweetness

  • Tropical fruit brightness

  • Smooth cinnamon spice

  • Creamy, mellow body with a clean finish

5. Why Parrita Soil Makes a Difference

• Natural Enrichment:

  • Rivers deposit fresh nutrients annually, constantly rejuvenating the farmland.

• Stable Climate Influence:

  • Consistent temperatures allow slow, steady bean maturation.

• Sustainability Focus:

  • Many farms use cover crops, natural mulching, and shade-growing practices to maintain soil health for future generations.

6. Conclusion

• At Soil Roastery, our Parrita series embodies the heart of Costa Rica’s tropical coast — coffee rooted deeply in fertile, living soil, nurtured by farmers who work with nature rather than against it.

Every sip is a taste of land, climate, and human dedication.

7. Quick Crop Information

• Origin: Parrita, Costa Rica

• Breed: Catuai (commonly)

• Altitude: 600–800 meters above sea level (lower than Tarrazú, resulting in rounder, sweeter profiles)

• Processing: Anaerobic fermentation and drying

• Flavor Notes: Brown sugar, tropical fruits, cinnamon

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

South Roastery – Fazenda (Brazil)

250g – Whole Bean Specialty Coffee | Roasted for Espresso or Filter

🌍 Origin

• Country: Brazil

• Region: Cerrado Mineiro, Minas Gerais

• Altitude: 1,100–1,250 meters above sea level

• Climate: Tropical savannah with dry harvest seasons, promoting clean natural processing and even cherry ripening.

🌱 Producer & Farm

• Producer: Family-owned Brazilian Fazenda (estate farm)

• Farm: Sustainably managed, with consistent quality and traceability

• Farming Practices: Mechanical and selective hand-harvesting, sun drying on patios, environmentally mindful practices

🍒 Varietal & Process

• Varietal: Catuaí, Yellow Bourbon, Mundo Novo

• Process: Natural

Processing Notes:

• Whole cherries naturally dried under the sun for 15–20 days

• Careful rotation to ensure uniform drying and sugar development

• Sorted post-drying to remove imperfections and preserve clarity

☕ Tasting Profile

• Primary Notes: Cacao, Brown Sugar, Sweet Chocolate, Hazelnut

• Mouthfeel: Silky and smooth

• Acidity: Low and rounded

• Sweetness: Deep, warming, and comforting

🔧 Recommended Brewing

• Espresso: Velvety shot with layers of chocolate and nut

• Moka Pot / French Press: Bold and rich with a cocoa-hazelnut finish

• Filter: Balanced sweetness with brown sugar depth and gentle spice

✍️ Roaster’s Note

A true Brazilian comfort cup — Fazenda brings together everything we love about the Cerrado profile: rich cacao, nutty sweetness, and velvety chocolate tones. It’s approachable, cozy, and endlessly satisfying.

SOUTH ROASTERY
☕ Rooted in Origin. Roasted with Purpose.