Sensorial Coffee Roasters

From small family farms in Acevedo, southern Huila, many working organically. Cherries over 20° Brix are wet-milled leaving 25% of the mucilage and sun-dried 18–20 days on parabolic beds. Roasted for espresso, moka and bean-to-cup.

Cacao, brown sugar, floral

An 84.5-point natural from José Rezende's Fazenda Longitude: dense, sweet and low in acidity, built for espresso and lattes.

Dark chocolate, caramel, raisins

Wilton Benítez runs Granja Paraíso 92 with its own microbiology and quality labs. Sterilised cherries ferment anaerobically with selected microorganisms, ferment again after pulping and are sealed with hot and cold water shocks. Made for filter.

Caramel, peach, cacao

Grown under native forest, fruit-tree and banana shade at Finca Las Brisas, where steady breezes slow ripening. Bourbon Rainbow mixes red, yellow and pink Bourbon; the natural is creamy and sweet, for espresso or filter.

Cacao, honey, red berries, plum

From the Ayla station beneath the Bombe mountains, washed with water from the Bonora river. The JARC selections 74100 (citrus acidity, jasmine) and 74158 (red fruit, creamy body) combine in a clean, elegant filter cup.

Orange, raspberry, jasmine

Cherry delivered by smallholders to a Nyeri "factory", fermented, washed and dried on African beds. Bright and structured, for filter or espresso.

Blackberry, black tea, citrus

The Tacaná Suprema lot pools shade-grown coffee from farms of under 1.5 ha on the volcano's slopes, part of a fair-trade project; softly washed and dried in sun and wind. Roasted for espresso.

Chocolate, aromatic herbs, citrus

A decaf from Finca Santuario in the Caldas mountains, wet-milled leaving 50% mucilage and sun-dried 16 days before decaffeination. Roasted for espresso: sweet, gently acidic and full-bodied.