Size: 250g

Flavour Notes

Cherry, Concord Grape, Dried Fig

Key Highlights

• Neira, Caldas, Colombia
• 1650–2000 masl
• Catiope variety (Caturra × Ethiopian landrace)
• Anaerobic Fermentation + Natural Process
• 144-Hour Patio Drying
• Deep, ferment-forward, and richly sweet
• Ideal for filter brewing

Specifications / Coffee Details

• Producer: Rodrigo Pelaez
• Farm: Laderas del Tapias
• Origin: Neira, Caldas, Colombia
• Process: Anaerobic Fermentation + Natural, patio-dried 144 hours
• Variety: Catiope
• Altitude: 1650–2000 masl
• Format: Whole Bean
• Size: 250g

Catiope is already a bit of an interesting one. A Colombian cross between Caturra and an Ethiopian landrace, it brings together clean structure, big aromatics and plenty of fruit. Give it an anaerobic fermentation and 144 hours drying whole on patios and, well, things get even more interesting.

This lot comes from Rodrigo Pelaez at Laderas del Tapias in Neira, Caldas, where the coffee grows between 1,650 and 2,000 masl. The farm has been growing coffee since the 1930s, with Rodrigo turning his attention toward specialty coffee and experimental lots in 2014.

After harvest, the cherries undergo an anaerobic fermentation before being dried whole on patios for 144 hours. The result is a deeply fruit-forward coffee with plenty of sweetness, weight and a little bit of funk in all the right places.

In the cup, cherry leads with an almost wine-like character, followed by juicy concord grape and the concentrated sweetness of dried fig. It’s rich and layered with a rounded body, and the fruit keeps shifting around as the cup cools.

Why We Chose This Coffee

Rare variety. Interesting process. Lots of fruit.

There was not a particularly complicated decision-making process here.

What got us was how much character it packs in without becoming messy. It’s deep, sweet and fermentation-forward, but everything still has its place.

A little wild. Still very much coffee. Exactly where we like it.