Primary Espresso | Colombia

This espresso roast comes from Monkaaba, our closest producing partners based in San Agustin, Huila. This is a blend of mainly Caturra and Pink Bourbon grown between  1750-1850 MASL harvested in January 2026. In the cup we find a background of milk chocolate along with pulpy tropical fruit and sweet orange.

Monkaaba is a producer led group focusing on educating smallholder producers that want to gain market access and have more agency over where their coffee goes. At their bodega they hold cuppings and provide assistance to farmwrs that want to learn more about their coffee and how to improve quality.

Cherries are harvested at peak ripeness and are then depulped. After being depulped the coffee undergoes a 38-hour dry fermentation. The seeds are then dried for 20 to 25 days under sunlight with a plastic cover to regulate the temperature.