Fabriek Roasting Co.

From Eduardo Armero's La Argentina farm in Huila, an anaerobic natural scoring 86.25: cocoa, red berries and a winey sweetness, balanced body and a refined finish. For V60, Chemex, batch brew and French press.

Cocoa, red berries, wine

Rare Pink Bourbon from La Argentina, anaerobic natural, scoring 86.75: blackcurrant, red berries, cane sugar and molasses, with intense sweetness and balanced acidity.

Blackcurrant, red berries, cane sugar, molasses

Caturra from Juan David Cardona's Perros Bravos farm in Antioquia, anaerobic natural, scoring 86: grape, red berries and black cherry with lively citric acidity.

Grape, red berries, black cherry, citrus

Pacas from Finca Las Marias in Santa Ana, fermented anaerobically for 120 hours as a natural and scoring 85: raisin, grapefruit, cane sugar and almond with a rich body.

Raisin, grapefruit, cane sugar, almond

Washed Bourbon from the Café de Don Justo farm near Santiago de María, scoring 84: brown sugar and chocolate, juicy with low acidity and good body — an easy daily cup.

Brown sugar, chocolate

Whole cherries dried in the sun for 15–18 days near Suke Walakata in Guji's Uraga district: strawberry, red apple, tropical fruit, apricot and lemon over dried fruit and a honeyed finish. Sweet, dense and creamy.

Strawberry, red apple, tropical fruit, apricot, lemon

Fabriek's filter blend: fruity and floral, with balanced acidity, a medium body and a lightly sweet finish. For batch brew, V60, Chemex and French press.

Fruity, floral

An espresso blend of African, Central and South American beans: chocolate, dried fruit and orange with medium acidity and a heavy body, made for espresso and milk drinks.

Chocolate, dried fruit, orange

A washed blend of Honduran varieties from Mercedes, scoring 85.75: dark chocolate, caramel and sour cherry with low acidity and a medium body. For espresso, filter and pour-over.

Dark chocolate, caramel, sour cherry