Cime

Floral, Tropical fruit, Honey

Raspberry, Floral, Blackcurrant

The espresso roast of the Bayter brothers' red and yellow Caturra from El Vergel, grown beside guava trees in Fresno, Tolima. Anaerobic fermentation for 48-60 hours, staged drying and 45 days of stabilisation build a creamy, dense cup of chocolate, red fruit and guava with a cocoa finish.

Chocolate, Red fruits, Guava

The filter roast of a flagship lot from the Bayter brothers' El Vergel estate in Fresno, Tolima, which the Cime team visited this year. The Caturra trees, first planted in 2016, grow among guava trees next to the wet mill. A 48-60 hour temperature-controlled anaerobic fermentation, staged drying and 45 days of stabilisation in silos give a juicy, indulgent cup of chocolate, plum and guava with lactic acidity and a creamy, dense body.

Chocolate, Red fruits, Guava

An Orange Bourbon from Oscar Hernández's Finca Nogales. Ripe cherries ferment for five days in their own sugars with a little pre-fermented yeast from the same variety, then sun-dry slowly for 15 days. Bright yellow fruit, delicate lavender and a fresh lemongrass lift; silky, citric and cleanly sweet on the finish.

Lavender, Yellow fruits, Lemongrass

A Sidra micro-lot from Pepe Jijón's Finca La Soledad in the Intag Valley, fully washed with great precision. Creamy pomegranate and bright yellow fruit over a delicate sweetness, with florals that build as it cools; silky texture, citric acidity and a clean, long, fruity finish.

Yellow fruits, Honey, Pomegranate

A comforting single-origin Brazilian blend from Fazenda Rio Brilhante. Sweet and round with a structured, dense body, milk chocolate, roasted hazelnut, and a long pleasant finish. Especially recommended for milk-based drinks — espresso, flat white, latte.

Dark chocolate, roasted hazelnut & caramel

From Norbil Perez's Finca La Chirimoya at an exceptional 2183m in Cajamarca. A member of the Aromas del Valle cooperative, which provides technical support and fair compensation. Berry jam and vanilla on the nose, malic acidity, rich body, and a long brown sugar finish.

Orange, vanilla & cherry

From the Nasa We'sx cooperative — 240+ farming families in Planadas and Gaitania. Decaffeinated in Manizales at the Decafecol facility using Colombian sugarcane ethyl acetate. Natural, clean, and aromatic with full intensity preserved. A rich afternoon or evening cup.

Brown sugar, berries & licorice

Cime's house blend — 70% Brazilian natural for chocolate structure and 30% Ethiopian natural for fruit brightness. Chocolatey and lightly fruited, with malic acidity, a dense body, and a long fruity finish. A versatile all-day coffee across all brewing methods.

Orange, vanilla & chocolate

The espresso roast of Cime's Chelchele natural from Gedeb in the Gedeo zone: 14 fermentation tanks and 130-150 raised beds process cherry from local smallholders on red-brown soils. Blueberry, hibiscus and cacao with a silky body.

Blueberry, Hibiscus, Cacao

The filter roast of a natural from the Chelchele station in Gedeb, set at 2,000 metres and fed by smallholders farming between 1,900 and 2,100 metres in agroforestry alongside enset, beans and avocado. Silky and light, with blueberry, hibiscus and cacao, malic acidity and a fruity finish.

Blueberry, Hibiscus, Cacao