☕ SUMO – Peach Please

Farm: Los Patios
Region: Gigante, Huila, Colombia
Variety: Gesha
Process: Honey / Peach Co-fermented
Altitude: 1,600 – 1,900 masl
Harvest: 2025

🌸 Cupping Notes

Peach • Apricot • Honey • Floral – super vibrant and complex

💬 Description

Straight from Los Patios, Coffee Quest’s processing HQ in La Plata, Huila, Peach Please marks their first successful co-fermentation using the Gesha variety — and it’s a stunning success.

The process begins on small farms across the region, where cherries from 1,600–1,900 masl are fermented aerobically for 12 hours. After depulping, the coffee is delivered to Los Patios, where the R&D team adds peach concentrate along with a proprietary solution designed to transfer flavor precursors, preserve bean quality, and protect the embryo.

The beans then undergo a 2-day fermentation and absorption phase, followed by slow drying over 12–16 days, carefully monitored to ensure consistency.

The result is a fun, bold, and innovative Gesha — maintaining the variety’s delicate character while elevating it with vibrant fruit sweetness and complex floral notes.

• Origin: Ethiopia
• Region: Gotiti
• Variety: Heirloom
• Altitude:2150 
• Processing: Anaerobic
• Flavor Profile: Raspberry, Peach ,Banana, Jasmine
• Brewing Method: Suitable for filter and espresso

Producer: Honorio and Julio Vélez

Farm: La Ricaurte

Region: Ciudad Bolívar, Antioquia
Variety: Caturra
Process: Honey Carbonic Maceration with Banana
Altitude: 1950 masl
Harvested: 2024

Cupping notes: Banana, pineapple, candy and honeysuckle. Very sweet and complex.

El Ricaurte, a leading coffee farm in Ciudad Bolívar, Antioquia, has been an important part of the region's coffee production. Passed down to brothers Honorio and Julio Vélez from their father, Conrado, in the 1940s, the farm began a formal coffee-growing operation, specializing in Typica and Bourbon varieties.

The farm, located near the town, spans about 35 lots, with 25 currently used for cultivating exotic and specialty coffee. At an altitude of 1,950 meters above sea level, El Ricaurte houses roughly 100,000 coffee trees, featuring varieties such as Caturra, Colombia, Castillo, and Tabi.

Now managed by the younger generation, the farm has been a leader in refining advanced production and fermentation techniques. Through the use of customized fermentation tanks, microorganisms, and fruit pulps, they have developed protocols to produce unique, exotic coffees.

A key part of this process involves a stainless-steel pressurized tank. Coffee cherries are placed inside and CO2 is introduced to create an anaerobic environment. The cherries undergo a five-day (120-hour) fermentation period, during which coffee juice or leachate is extracted.

After the first round of fermentation, the cherries are de-pulped and fermented again, this time with the previously extracted leachate mixed with banana. This secondary fermentation lasts for another three days. Once complete, the cherries are ready for drying.

In the final step, the coffee cherries are dried over five days, allowing the flavors to mature. Each phase of this careful process is executed to ensure exceptional coffee quality.

Shilshili Ethiopian Coffee – The Café Favorite ☕✨

Experience the smooth, rich, and aromatic delight of Shilshili Ethiopian Coffee, a highly sought-after coffee loved by specialty cafés and home brewers alike. Grown in Ethiopia’s fertile highlands, this premium 100% Arabica coffee offers a perfect balance of body, acidity, and sweetness.

Flavor Profile

🌰 Nutty & Chocolaty – A smooth blend of roasted nuts and dark cocoa
🍯 Sweet & Mellow – Subtle hints of caramel and dried fruit
🍊 Bright Acidity – A touch of citrus zest for a refreshing finish

Why Choose Shilshili Ethiopian Coffee?

✅ Loved by Specialty Cafés – A top choice for professional baristas
✅ Perfectly Balanced Flavor – Ideal for espresso, pour-over, or French press
✅ Authentic Ethiopian Harvest – Sourced from Ethiopia’s renowned coffee farms

☕ Brew a cup of excellence and enjoy the café experience at home with Shilshili Ethiopian Coffee! 🌍✨

Spojka – Tierra de Dios

🇵🇦 Panama

Discover the divine flavors of Spojka Tierra de Dios, a Panamanian coffee that embodies luxury and depth. With its rich, nutty character and sweet, fruity undertones, this coffee delivers an exceptionally smooth and satisfying cup.

🌿 Origin: Panama
🔬 Process: Natural
🫘 Variety: Arabica
☕ Flavor Notes: Pistachio, Mirabelle plum, chocolate
📈 Score: 87

What Makes It Special?

🌱 Exceptional Quality from Panama’s Finest Farms
Grown in the renowned highlands of Panama, Tierra de Dios is crafted with careful attention to detail to bring out its unique sweetness and complexity.

🔬 Natural Processing for Maximum Flavor
This coffee undergoes a natural drying process, where the cherries are dried with the fruit still intact, allowing the beans to absorb their full sweet and nutty characteristics. The result is a rich, creamy cup with notes of pistachio, Mirabelle plum, and smooth chocolate.

✨ Refined & Balanced Cup Profile
The sweetness of Mirabelle plum blends harmoniously with the silky chocolate base, while the pistachio notes add a layer of delicate nuttiness, making it a well-rounded and indulgent experience.

Brewing Recommendation

☕ Best enjoyed as a filter coffee, highlighting its creamy sweetness and nutty complexity.
⚡ Also a fantastic espresso, delivering a smooth, balanced shot with lingering sweetness.

Product Details

📦 Type: Roasted Coffee, Arabica
⚖ Weight: 200 g
📸 Product photo is illustrative; each package is unique

A luxurious and refined coffee, crafted for those who appreciate the finer things! ☕✨

☕ Pirates of Coffee – STARR BERRY (Rwanda Anaerobic Natural) | Whole Beans

Bright, expressive, and full of character—Starr Berry is a standout single-origin coffee from Rwanda’s Western Province. Produced by Gasharu Coffee in Nyamasheke, this anaerobic natural Red Bourbon delivers a vibrant, fruit-forward cup with layered complexity and striking aromatics.

Delicate yet dynamic, this coffee offers a sparkling profile that balances elegance with intensity—an adventurous cup for those who enjoy something truly distinctive.

🌟 Product Highlights

✅ Single-Origin Rwanda – Sourced from Nyamasheke, Western Province
🌿 Anaerobic Natural Process – Enhances fruit intensity and aromatic depth
🍇 Red Bourbon Varietal – Known for sweetness and complexity
☕ Versatile Brewing – Ideal for both espresso and filter methods
🌱 Whole Beans – Freshly packed for optimal grinding and freshness

🍓 Flavor Profile

• Tasting Notes: Star Fruit, Earl Grey Tea, Blueberry Scone, Raspberry, Hazelnut
• Body: Light yet rounded
• Acidity: Bright, fruit-driven
• Finish: Sweet, aromatic, and complex

📊 Cup Score

☕ 88.00

📋 Transparency Report

• ☠️ Origin: Rwanda
• ☠️ Region: Nyamasheke, Western Province
• ☠️ Producer: Gasharu Coffee
• ☠️ Varietal: Red Bourbon
• ☠️ Process: Anaerobic Natural

• ☠️ Roast Level: Light to Medium
• ☠️ Altitude: 1650 – 2100 MASL

⚙️ Recommended Brewing

• Filter / Pour-Over: Highlights fruit clarity and aromatics
• Espresso: Juicy, vibrant, and complex

☕ Pirates of Coffee – LYCHEE POP (Colombia Co-Ferment Washed) | Whole Beans

Bright, floral, and playful—Lychee Pop is a vibrant Colombian single-origin coffee that bursts with exotic sweetness and aromatic complexity. Produced by Jose Posada at Capilla del Rosario in Antioquia, this co-ferment washed lot showcases innovation, elegance, and a uniquely expressive cup profile.

Expect a lively, soda-like fruit character balanced with floral depth and a silky finish.

🌟 Product Highlights

✅ Single-Origin Colombia – Sourced from Antioquia
🌿 Co-Ferment Washed Process – Enhances fruit-forward intensity and aromatics
🏆 Experimental Lot – Crafted by Jose Posada at Capilla del Rosario
☕ Versatile Brewing – Suitable for both espresso and filter
🌱 Whole Beans – Freshly packed for optimal flavor and aroma

🍓 Flavor Profile

• Tasting Notes: Lychee Soda, Rose, Rambutan
• Body: Light and juicy
• Acidity: Bright, sparkling, and floral
• Finish: Sweet, perfumed, and clean

📊 Cup Score

☕ 88.50

📋 Transparency Report

• ☠️ Origin: Colombia
• ☠️ Region: Antioquia
• ☠️ Farm: Capilla del Rosario
• ☠️ Producer: Jose Posada
• ☠️ Varietal: Colombia / Castillo
• ☠️ Process: Co-Ferment Washed
• ☠️ Roast Level: Light to Medium
• ☠️ Altitude: 1560 – 2000 MASL

⚙️ Recommended Brewing

• Filter / Pour-Over: Highlights floral aromatics and sparkling fruit notes
• Espresso: Sweet, vibrant, and perfumed

Processing: Slow Dry

Variety: Heirloom

Cupping Notes: Mango, Blueberry, Pineapple, Dark Chocolate, Honey

ASH – Wafer (Colombia)

5 Coffee Sachets – Drip Bags

Premium Product Description

Origin: Colombia
Region: High-altitude farms (Huila / Antioquia)
Altitude: 1,600–1,900 MASL
Variety: Castillo / Caturra
Process: Washed
Roast Level: Medium
Format: 5 Individually Sealed Drip Bags

Flavor Profile:

ASH – Wafer offers a smooth, nostalgic cup inspired by the taste of classic wafer biscuits. Expect a creamy, sweet, and gentle flavor experience, bringing you the feeling of a soft vanilla wafer with Colombian clarity.

Tasting Notes:

• Vanilla Wafer – soft, biscuit-like sweetness

• Milk Chocolate – creamy and smooth

• Caramel – light sweetness in the finish

• Roasted Nuts – subtle, warm undertones

• Balanced Acidity – soft and pleasant

Aroma:

Sweet, creamy, biscuit-like fragrance with hints of vanilla and chocolate.

Mouthfeel:

Smooth, medium body with a silky finish.

Why You’ll Love It:

• Perfect for a sweet, comforting coffee moment

• Easy brew in minutes — great for home, office, or travel

• Consistent flavor with each drip bag

• Soft, dessert-like profile without being too sugary

Best For:

✓ Drip Bag (direct)
✓ Morning coffee
✓ Work desk brews
✓ Dessert pairing
✓ Customers who love sweet, gentle profiles

🇪🇹 Chelchele Natural – Ethiopia

Floral. Fruity. Vibrantly clean.

🌍 Origin

Chelchele, Gedeb District, Gedeo Zone, Ethiopia

🌱 Varietal

Heirloom Landraces (mixed indigenous varieties)

🧺 Process

Natural (sun-dried on raised African beds)

🗻 Altitude

1,900 – 2,200 meters above sea level

🔥 Roast Profile

Light to medium roast – optimized to highlight clarity and fruit complexity

☕ Tasting Notes

• Blueberry

• Jasmine

• Bergamot

• Honeyed sweetness with a clean, tea-like finish

🧩 Brewing Recommendations

Filter methods (V60, Kalita, Chemex) bring out its elegant floral aromatics and sparkling acidity.
Espresso delivers a vibrant, juicy shot with a smooth body and berry-forward flavor.

🌿 Producer & Region Highlights

Chelchele is a well-known coffee-producing village in Gedeb, near Yirgacheffe. Coffees from this area are prized for their distinctively floral and fruity profiles, thanks to high elevations, cool climates, and rich organic soil. Farmers in the region handpick ripe cherries and use traditional natural processing to develop complex, sweet flavors.

🌟 Why Chelchele?

• Showcases the iconic Ethiopian natural profile

• Perfect for drinkers who love expressive, fruit-forward coffees

• A favorite among specialty roasters and competition baristas

Producer: Oscar Alvarado

Farm: Finca Buenos Aires

Region: Palestina, Huila
Variety: Gesha
Process: Washed Anaerobic With Musto
Altitude: 1800 masl
Harvested: 2024

Cupping notes: Florals, grape, honey, red plums and red apple

Finca Buenos Aires is home to Oscar Alvarado, a dedicated coffee producer in Palestina, Huila. Like many farmers in this region, Oscar has embraced specialty coffee production, not just as a craft but as a way to improve livelihoods. With support from Cadefihuila, a cooperative that connects over 3,800 smallholder farmers, Oscar and his peers have access to better resources, infrastructure, and markets, allowing them to focus on quality and innovation.

This lot is a Gesha, one of the most celebrated and sought-after coffee varieties in the world. Known for its delicate florals, tea-like body, and vibrant acidity, Gesha thrives in the high-altitude farms of Huila, where careful processing brings out its best qualities.

At Finca Buenos Aires, this Gesha undergoes a meticulously controlled anaerobic fermentation with musto at the fresh cherry stage. After harvesting, the cherries are depulped, removing the outer fruit layer while leaving some mucilage intact. The coffee is then placed in sealed, oxygen-free fermentation tanks, where it undergoes a controlled anaerobic fermentation. During this stage, musto—a naturally concentrated juice extracted from the coffee cherries—is introduced. This infusion acts as a natural catalyst, enhancing microbial activity and intensifying the coffee’s natural fruitiness and complexity.

Huila is one of Colombia’s most renowned coffee-growing regions, and within it, Pitalito and Palestina are at the forefront of specialty coffee innovation. Nestled between 1,400 and 1,900 MASL, these areas benefit from volcanic soil, diverse microclimates, and an ideal balance of warm days and cool nights, allowing coffee cherries to develop slowly and accumulate more sugars.

Farm:   Gasharu Coffee

Region: Nyamasheke, Western Province

Variety: Red Bourbon

Process: Natural Anaerobic Experimental

Altitude: 1.800 - 2.110 masl

Harvested: 2024/2025

Cupping notes: Ripe tropical fruits, red berries, floral, honey. Vibrant and complex. High sweetness, medium acidity, and lingering aftertaste.

We are delighted to present you with this fantastic coffee from Gasharu, Rwanda, for the fifth year! A long-time favourite.

Intego (Resolution) experimental coffee results from Gasharu's curiosity to explore new methods of fermenting naturals to attain the best flavours and taste. The final recipe of this coffee was selected after a series of trials in which they slowly refined the process, resulting in this flavour profile. It was named  “Resolution” to celebrate their team's dedication and effort.