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<p>Inti—“sun” in Quechua—was crafted by Pillcocaja Specialty Coffee in the picturesque Yunguilla Valley, where mornings break clear and bright across the Andes. The name fits: this lot feels sun-soaked, generous, and quietly confident rather than showy.<br></p><p>Pillcocaja formed to bring together thoughtful agriculture and transparent commerce in this valley setting. High-elevation days and cool nights slow ripening, letting sugars concentrate in the cherry; that’s the groundwork for the gentle sweetness you’ll find here. It’s a place where coffee develops with patience, and that patience shows in the cup.<br></p><p>The “golden honey” process does the rest. After pulping, a golden layer of sticky fruit mucilage is left on the beans as they dry—more than a washed coffee, less than a natural. That thin coat of fruit acts like a glaze, nudging sugars toward caramel and preserving a lift of fruit without tipping into fermentation. Expect a silkier texture than washed lots and a cleaner finish than most naturals—sweetness and clarity holding hands.<br></p><p>In the cup, it tastes like honeycrisp apple and yellow plum, with a thread of orange blossom that might remind you of herbal tea. As it cools, it might remind you of panela, nougat, and a soft, nectary finish—sweet enough to feel indulgent, bright enough to stay refreshing. Brewed as a filter, the balance of sweetness and gentle acidity shines; pulled as a modern espresso, it leans toward caramel and stone fruit without losing its poise.</p>

<p>This winter blend was crafted by Bellwood using two Colombian coffees sourced through their newest partner, Unblended—a group dedicated to supporting the next generation of young coffee producers. Most of the blend, about 80%, comes from Unblended’s <em>Recruitment Lot</em>, a program built to spotlight emerging growers and create steady demand for their single-origin coffees. For many of these young producers, that consistency becomes the foundation for eventually launching their own future brands.<br></p><p>To bring a festive edge to the blend, they folded in 20% of Sebastián Ramírez’s cinnamon co-ferment from Quindío. Sebastián is known for his experimental, precision-driven approach, and this lot showcases it clearly. The coffee begins with 120 hours of anaerobic fermentation under CO₂ injection and temperature control. After depulping, it settles into another 120-hour dry fermentation with cinnamon chips, before being shade-dried for several days. The result is a process that layers warmth and spice into the cup without overwhelming its structure.<br></p><p>Together, these coffees offer a winter profile that feels both nostalgic and quietly complex. It tastes like cinnamon and gingerbread, supported by a rounded, comforting body, and it might remind you of mulled pear as the acidity brightens through the finish. A blend made for slow, seasonal mornings—familiar, welcoming, and just festive enough.</p>

<p>This isn’t your typical Kenyan cup. In a year when we bought more Kenyan coffee than ever before, <em>Ushirika</em> stood out—not because it shouted, but because it shifted the script entirely.<br></p><p>Instead of the sharp acidity, currant, and savory tomato notes Kenya is known for, this one leans softer, sweeter. Think caramel, milk chocolate, and a gentle cooked pear acidity. There’s structure here, but it’s subtle. Clean. Almost Colombian in character, with a touch of baking spice that rounds out the cup and keeps you coming back.<br></p><p>The process is traditional—fully washed, with multiple fermentation stages and careful drying—but the result is anything but expected. It’s a reminder that terroir still surprises, and that even familiar origins have room to evolve.<br></p><p>This is an everyday stunner. Approachable, layered, and quietly complex.</p>

<p>This lot comes from the ever-curious Sebastian Ramirez and starts with an anaerobic co-ferment: strawberries and glucose added during fermentation to dial up fruit character before the caffeine ever leaves the bean. After that, it’s decaffeinated using the ethyl acetate method—natural, clean, and derived from sugarcane molasses. It’s a gentle process that bonds with the caffeine and leaves the rest untouched, preserving sweetness and structure.</p><p>The result? A decaf that actually tastes like something. Bright, fruity, and unmistakably alive.</p><p>The Ramirez family has been growing coffee for over 100 years—but Sebastian’s technical approach has taken things into new territory. With <em>Repose</em>, you’re not drinking a compromise. You’re drinking proof that decaf can still deliver wonder.</p>

<p>We are proud to present an extremely fun coffee, brought to us from Johan Vergara. This coffee was grown at the farm Las Flores, hand picked, and fermented in an anaerobic environment for 40 hours with dried mint leaves. This process leaves a surprisingly juicy cup of coffee with punchy florals. As you sip, you also get notes of ripe strawberries and mint chocolate.</p>