Gone Cold

Lot #111 | Roasted Sept 21 Pour over recipe | 1:15 ratio | 180°F The Pink Bourbon Variety Pink Bourbon is a unique variety believed to be a natural mutation of Bourbon, discovered in San Adolfo, Huila. It is known for its distinctive pinkish-salmon colored fruit and wide leaves similar to the Gesha…

Lot #84 | Roasted Aug 24 The Variety This is a variety that was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized by its good production and cup…

Lot #50 | Roasted August 3 Gesha Coffee The Gesha variety is renowned for its exquisite floral aromas of jasmine and peach. Originating from Ethiopia’s forests, it gained international acclaim in 2005 after winning multiple competitions in Panama. Named after the Gesha region in Ethiopia, this…

Lot #54 | Roasted Aug 10 The Colombia variety The Colombia variety was developed by the National Federation of Coffee Growers in Colombia in 1982. They aimed to develop a variety resistant to diseases like rust while maintaining excellent cup quality and high productivity. They combined the Caturra…

Lot #100 | from the farm of Diego Horta Roasted Aug 16 Pour over recipe | 1:14 ratio | 212°F Notes of black cherry, dried orange and nilla wafer Our first decaffeinated natural processed coffee. This lot of the Castillo variety was first harvested at peak ripeness, then sealed off from exposure to…

Lot #90 | Aug 10 Pour over recipe | 1:15 ratio | 212°F Our Preferred Pour Over Recipe 192 hours fermentation farmed by Martín Horta in Huila, Colombia Martín Horta is 57 years old. Like his father and grandfather before him, he carries on the family’s coffee-growing tradition—his ancestors were…

Lot #95 | Roasted Aug 16 Pour over recipe | 1:15 ratio | 184°F *Double Fermentation The Process Honey. We hand-select the ripest cherries and float them to remove any underdeveloped ones. After that, we ferment them anaerobically for 3 days. Then we depulp the cherries—removing the outer skin while…

Lot #92 | Roasted July 20 The Variety The Gesha variety is renowned for its exquisite floral aromas of jasmine and peach. Originating from Ethiopia’s forests, it gained international acclaim in 2005 after winning multiple competitions in Panama. Named after the Gesha region in Ethiopia, this…

Lot #83 | Roasted July 13 This variety is one of the latest coffee discoveries in Colombia. It gained major recognition after becoming a finalist in the 2021 Cup of Excellence! Flavor-wise, this variety is truly exceptional—intense spicy and floral notes, a honeyed body, and hints of blackberry,…

Lot #93 | Roasted July 13 Pour over recipe | 1:14 ratio | 212°F The Variety The Java variety was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized…

Lot #74 | Roasted July 13 Pour over recipe | 1:15 ratio | 212°F The Variety The Papayo variety is very rare and is found on a few farms in Huila, Colombia. Its cherries resemble papaya, hence the name. Recent genetic tests indicate that it is an Ethiopian landrace, similar to Gesha or Wush Wush.…

Lot #89 | Roasted July 20 The Variety Pink Bourbon is a unique variety believed to be a natural mutation of Bourbon, discovered in San Adolfo, Huila. It is known for its distinctive pinkish-salmon colored fruit and wide leaves similar to the Gesha plant. The coffee offers clean floral and citrus…

Lot #70 | Roasted June 14 The Java variety This is a variety that was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized by its good production and…

Limited Spots Available; Must RSVP! June 21st ( Father's Day ) 10am -11am This Father's Day, join us for a live Zoom class. If your dad or father figure is interested in learning some coffee basics, this is the perfect gift for Father's Day. Make sure to include the ticket recipient's email, as…

Lot #68 | Roasted June 7 The Java variety This is a variety that was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized by its good production and…

🍸FRIDAY NIGHT PLANS WITH DESNUDO🍸 FRIDAY JUNE 12th Join us for a night of connection ~ sin celular ~ (without phones) as we “pre-game” ⚽ Friday night with the community & a little energy boost. If you know us, you know we’re constantly thinking of ways to bring y’all together & this night is…

Pink Bourbon: Two Expressions, One Variety Explore how processing and fermentation shape flavor through two coffees from the same variety: Pink Bourbon This bundle features two coffees grown from Diego Horta; the same genetic variety but processed in two completely different ways. The first follows…

Lot #96 | May 31st 168 hours fermentation farmed by Horta and Valencia families in Huila, Colombia For this amazing project our friend Diego recounts the story of its ideation and first steps. Here we provide the English translation as well as a photo of the original note in Spanish. "1,650 meters…

Lot #91 | Roasted May 31 Ancelmo Chinchilla is 62 years old and one of the most well-known coffee farmers in town—mainly because he was among the first to show interest in producing specialty coffee.He has always been committed to growing coffee of outstanding quality. His farm, La Cumbre, along…

For this roasters bundle we present two of our favorite farmers. Diego and Edilberto both reside in Huila, Colombia. Diego's Papayo is a wild process and has delighted us with its tropical notes of mango and hibiscus. Diego is our younger farmer and was recently Q grade certified, along with…