Colombia is home to extraordinary coffees, many of which go unseen and unrewarded. With this collection, we honor the work of Leonardo Henao, Stiv Brayan Cañar, and Marlon Bolaños, three producers whose dedication and craft shine through in every cup.
Colombia Process and Varietal Set
Three varieties. Three processing methods. Three distinct regions. This Reserve Set is a celebration of the producers helping shape the future of Colombian coffee.
Each coffee in this set reflects the intersection of innovation, terroir, and experience. From an intensely fruited Sidra to a brilliantly floral Gesha and a deeply complex Chiroso, these coffees express the remarkable range and potential of Colombian coffee today. They are vivid, expressive, and fleeting reminders that specialty coffee is as artisanal as it is ephemeral.
This is a very small lot of coffee and is only roasted once per week. First roast & ship date: 6/9/2026.
Colombia Process and Varietal Set
Sale price$48.00
el jardin chiroso
Vivid Florals and Layered Fruits.
The fruit profile moves between deep, terroir-driven sweetness and lifted herbal florality. At first sip, the coffee presents a dark berry character reminiscent of marionberry: earthy, juicy, lively, and tart. As the cup opens, a more gripping tamarind-like acidity begins to emerge, finishing effortlessly sweet due to the ripeness of the cherries and layered fermentation utilized during processing.
The finish carries one of Chiroso’s most compelling characteristics: an herbal floral quality that reminds us of blossoming oregano.
Leonardo Henao’s knowledge of coffee cultivation and processing is profound. He is meticulous in his attention to detail, noting subtle changes in plant structure, shade coverage, ripening patterns, drainage, and soil composition.
On his farm, El Jardín, located in Santa Bárbara, Antioquia, Leo is actively experimenting with variety, terroir, and processing. This Chiroso selection is a result of his care and scientific approach. The coffee carries an intensity and clarity that reflects both Leo’s technical understanding and his close attention to the land itself.
Specs
1950 - 2050 meters |
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Chiroso |
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Coffee cherries are picked and hand sorted before resting for 24-48 hours. The coffee then ferments in darkness for as long as three days. Fresh cherry is added along the way to lower the overall fermentation pH. The coffee is then washed and dried in full sun for 3-4 days before being moved to a controlled drying silo to reach optimal moisture. |
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February 2025 |
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Santa Barbara, Antioquia |
finca policarpa sidra
Explosively Fruited, Beautifully Structured
This coffee is unabashedly tropical and intensely structured. Combined with producer Brayan Cañar’s advanced approach to fermentation, this selection amplifies the fruitiness to striking levels while dodging wine or fruit-decay tones, a feat that should never go unrecognized.
Jammy Concord Grape dominates the foreground, followed by the piercing acidity of sun-ripened pineapple; both tropical and crystalline. As the coffee cools, the profile becomes increasingly candy-like and saturated with fruit tones that range from stone fruits to citrus and back into berries. It’s a coffee that feels immensely textured and complex.
Coming across Brayan Cañar’s Sidra on the cupping table in Nariño was a shock: a dense tropical fruitiness and intense cup among varieties consistent with the general Colombian landscape, V. Colombia, Castillo, and Caturra.
Specs
2000 meters |
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Sidra |
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Coffee cherries are sorted by hand and floated before fermenting in cherry 48 hours. The cherries are then depulped and placed in airtight tanks with water for 84 hours. Fermentation temperature is completely controlled and kept at 68F. After fermentation the coffee is dried on raised shaded trays for 8 days. |
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June - July 2025 |
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Santa Tunja Grande, La Florida |
three coffee farmers gesha
The Art of a Refined Gesha.
The florals we find in this coffee exhibit the classic tones of jasmine and rose. We taste rich dark fruitiness that’s borderline reminiscent of Kenyan blackberry profiles, as well as tart gooseberries and more subtle tones of cranberry, navel orange, and earl grey tea. It’s a Gesha that’s for the Gesha lovers, a coffee whose refined characteristics speak to the mastery of processing.
Marlon Bolaños and his brothers are members of a dwindling group of younger farmers. While many young farmers are leaving coffee farming due to instability and climate challenges, growers like Marlon are bringing forth new possibilities and breathing new life into coffee production.
Marlon’s processing approach focuses on cherry-ripeness and extended fermentation, both of which contribute to aromatic intensity and complexity.
It gives the variety enough structure to fully express itself, allowing its florality, citrus, tea-like complexity, and vivid fruit character to come forward with remarkable precision.
Specs
1670 |
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Gesha |
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Picked at peak ripness and and sorted, then floated to remove under-ripe seeds. The whole cherries are then placed into plastic containers and fermented anaerobically for 48 hours. This is followed by depulping, another 48 hours of anaerobic fermentation, completed by washing and drying on covered raised beds for 10-15 days. |
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January 2026 |
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Acevedo, Huila |