THE CUP

Dynamic and fruit-forward. Big berry aromatics with raspberry, plum, and citrus at the core. Layers of pluot, strawberry, currant, and cranberry unfold as it cools, shifting from round and glossy to firm and citric. Sweet, clean, and captivating.

THE ORIGIN

• Producer: Servio Tulio Botina Quinayas

• Farm: Finca El Cedro, San Agustín, Huila, Colombia

• Variety: Pink Bourbon (Bourbon Rosado)

• Elevation: 1,850–1,900 masl

• Process: Washed

• Harvest: January 2025

THE PRODUCER

Servio has worked in coffee all his life, establishing El Cedro eight years ago in San Agustín, one of Colombia’s most storied coffee regions. His meticulous approach stands out from the pulp-heavy profiles common in Huila, delivering coffees that are vibrant, clean, and complex.

Quality here is no accident: careful cherry selection, 24 hours in cherry, 36 hours fermentation, and slow drying. Add to that years of daily tending, fertilizing, and irrigation - all culminating in full flowering and rich fruiting. Servio’s commitment is clear: continue improving quality and expanding his plantings, while staying rooted in this magical corner of Colombia.

Tasting Notes: Citrus, Raspberry, Plum

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.