Sourced from all over the world and light roasted in Transylvania, the coffees we choose are the expression of diversity and a united community that appreciates specialty coffee.
As a roastery, coffee festivals are among the most important events we can attend. Last year, we felt the specialty coffee community for the first time in Dubai, and this year we are returning there for the World of Coffee (WOC).
There will be three days of unique origins, brew talks, industry workshops, and networking with the most professional roasteries.
The Inmaculada farm plantation is located in the Andes mountains, in the town of Pichindé, in the Valle del Cauca region at an altitude between 1600 and 2000masl.
The variety is Gesha, processed naturally, and it has medium acidity. It has a sweet and refined taste with notes of orange blossom, raspberry, rose tea, dried cranberries, and panela.
The “El Placer” Farms Project begins with the farmer Sebastian Ramirez who is a 4th generation coffee producer in his family.
Located in the Quindio region, the coffee grows at an altitude of 1750m, is of the Gesha variety, and undergoes a white honey processing method.
Among the tasting notes, you can find melon, acacia flowers, plums, eucalyptus and white grapes.
The “El Placer” Farms Project is innovative due to the use of yeasts and lactic bacteria cultivated by their fermentation team, which provided unique characteristics in the cups: Aroma, Fragrance, Acidity, and Body.
This coffee is of the Wush Wush variety, and the processing method is extended fermentation. The tasting notes include: melon, tropical fruits, lemon candy, lemongrass and magnolia.
Originating from the Buenos Aires farm in the Pitalito region, Huila, this coffee grows at 1800 meters, is of the Sidra variety, undergoes natural processing, and has a medium acidity.
As tasting notes, you can find honeysuckle, passion fruit, melon, tangerine, and nectarine.
5. Colombia Bella Alejandria Gesha
Grown in the Huila region at an altitude of 1890m, this coffee is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile.
The variety is Gesha, and the tasting notes include white flowers, lemongrass, honeydew melon, mango and apricots.
This lot comes from the Amederaro Konga washing station in the Yirgacheffe coffee region. It grows at an altitude of 2000m, is of the JARC variety, and undergoes a super-natural processing method.
The acidity is medium-high, and the tasting notes include melon, tropical fruits, dark cherry, elderflower, and wine.
Originating from the Huila region, from farmers Miriam Quesada Enciso & Libardo Enciso, this coffee stands out due to their commitment to excellence. The duo emphasizes superior processing techniques, such as anaerobic fermentation, to yield outstanding Natural lots.
Columbia El Guayacan is of the Pink Bourbon variety and features tasting notes such as aromatic herbs, tangerine, dried apricots and cherry jam.
Honduras Jorge Anival Ventura is FTO (Fair Trade Organic) certified, and the farm, Finca Playon, is Rain Forest Alliance certified.
Jorge Anival Ventura has been a Q grader since 2013 and has served on the juror panel for the ‘Cup of Excellence’ for eight years. This experience has been invaluable, allowing him to specialize in the flavors and intricacies of Honduran coffee profiles.
In this coffee, which is of the Parainema variety and undergoes Anaerobic natural processing, you may find tasting notes such as: honey, melon, apricot and white flowers.