Symple Coffee Roasters

Catiguá from the Las Lajas mill at 1,300 masl, processed with their signature "Black Diamond" method — an extended, slow-dried natural that builds density and deep development. A darker fruit profile: ripe cherry and grape up front, layered with heavy molasses sweetness and a syrupy body.

Ripe cherry, Grape, Molasses

A delicate, expressive natural Geisha from La Cuzuka, showing the high-altitude Brunca terroir at 1,900 masl. The natural process intensifies sweetness and aromatics for a layered, bright cup — floral jasmine, juicy peach and blood orange, a lively acidity and a clean, silky finish. Sings in filter.

Jasmine, Peach, Blood orange

A washed microlot from Kirinyaga on the slopes of Mount Kenya, produced by Karimikui at 1,600–1,900 masl in volcanic soils. A vibrant, clean cup — red currant, grapefruit, lemon zest and floral notes, driven by bright red-fruit acidity and citrus lift. Extended fermentation and a soaking stage give clarity, structure and a sparkling finish, with sweetness developing as it cools. Best as filter.

Red currant, Grapefruit, Lemon zest

Grown at 1,600–1,900 masl in volcanic soils on the slopes of Mount Kenya, produced by Karimikui. As espresso: a juicy, syrupy cup with concentrated cranberry and ripe grapefruit up front, followed by a subtle floral sweetness. The washed process brings structure and clarity while espresso extraction deepens body, for a rounded, fruit-forward shot with a clean citrus finish.

Cranberry, Grapefruit, Floral

Single-origin Colombian lots, fully traceable, decaffeinated in Colombia using the natural sugarcane-based ethyl acetate (EA) method — which preserves the nuanced flavours while gently removing caffeine. A decaf that keeps the full sensory experience of specialty coffee; works for both espresso and filter.

Full specialty character, low caffeine

A well-rounded everyday espresso — milk-chocolate notes with subtle hints of nuts for a sweet, layered complexity. The medium-to-dark roast gives a rich, creamy body while keeping a balanced structure; full-bodied and versatile whether pulled straight or with milk. Symple's most approachable, consistency-first espresso.

Milk chocolate, Nuts

A vibrant natural from Gitoki in Rwanda's Eastern Province, processed with a 60-hour experimental fermentation that amplifies sweetness and complexity. Red Bourbon delivering a juicy tropical profile of ripe pineapple and fig with a subtle brandy-like depth; as a filter it opens into a bright, fruit-forward cup with a clean, lingering finish.

Pineapple, Fig, Brandy

Bright, juicy and intensely tropical. Ripe cherries undergo double anaerobic fermentation — including a second stage infused with passion fruit and peach — then slow sun-drying. A honey process plus extended carbonic maceration builds a wine-like body, sparkling acidity and a long, candy-like finish, with ripe passion fruit and peach nectar throughout.

Passion fruit, Peach nectar, Candy finish

A delicate natural from Gedeb in Yirgacheffe, processed for clarity and floral precision. A refined cup structure balancing gentle body with bright, tea-like acidity — lifted jasmine aromatics layered with bergamot and black tea, finishing clean and elegant.

Jasmine, Bergamot, Black tea

A high-elevation Huila lot by Edinson Argote and Ángela Rojas, combining Caturra and Chiroso with a precise thermal-shock natural process. A polished, fruit-saturated cup — peach cake and mango sorbet, lifted by a refined acidity and a silky, elegant finish.

Peach cake, Mango sorbet

A clean, expressive washed coffee from Huehuetenango, produced through Project Coffee's Gender Equity initiative at La Morena. Bourbon, Catuai and Caturra, processed for clarity, sweetness and balance — smooth caramel sweetness layered with bright lime acidity and soft stone-fruit tones, silky and refined as a filter.

Caramel, Lime, Stone fruit