Pangea Roasting Co.

An 86-point lot from Carambolo in Bruselas, Huila (via Tin Coffee): aerobic fermentation followed by long anaerobic immersion and a thermal shock.

Sangria, raspberry, vanilla, sour cherry, violet

Popayán Reserve from around 75 Cauca producers paid above market: washed, dried 5–7 days on raised beds; a sweet, classic Colombian for espresso and filter.

Tangerine, caramel, cacao

Super Specialty Series Bourbon Sidra from Julio Madrid's La Riviera, fermented with Café Uba's culturing method (Kazachstania yeasts with pineapple, blackberry and peach under nitrogen), then washed and sun-dried 25 days.

Juicy, fruity, complex

Super Specialty Series Caturra from Brayan Alvear's Las Palmas: 36h cherry oxidation, 36h with coffee must, then a final 36h co-ferment with the Silvester Rosso fruit mix (blackberry, strawberry, cherry, Isabella grape, apple).

Blackberry, strawberry, cherry, cinnamon, mastic

A natural microlot from smallholders in the Santiago micro-region of San Ramón, West Valley.

Dried plum, blackberry, chocolate pudding, marzipan

An 88-point natural from Halo Beriti village in Gedeb, drawn from more than 500 family smallholders and dried on raised African beds.

Vanilla, blueberry, mango

Grown by 742 smallholders in Nensebo's Refisa, Roricho, Bulga and Riripa villages and processed at Negusse Debela's Refisa station; dried 7–10 days on raised beds.

Lime, fig, cranberry, rooibos, peach

A washed Monteblanco lot from Pangea's autumn filter range.

Pangea's espresso: natural Yellow Bourbon from Carmo de Minas with caramel and milk chocolate, low acidity and a light body.

Caramel, milk chocolate, low acidity

Opal process Geisha from Peñas Blancas: cherries above 22° Brix, 30 minutes thermal shock at 55°C, 48h oxidation with mosto circulation, 36h in bags, then sun and mechanical drying.

Bergamot, tropical fruit, winey sweetness