Choose your roast

WHAT IS A BLEND?

Welcome to b3 Coffee's Seasonal Blend!
Available year-round, this coffee is a household staple that excels as both a white and black cup. We have paired four different coffees to bring notes of chocolate, nuts, stone fruit and berries. In addition to smooth, easy-drinking components, we have a strong fruity element to add nuance to our blend and improve performance as a black beverage. You can expect subtle changes to the blend throughout the year as fresh crops arrive from each region.
We strive to showcase a blend which retains consistency in both taste and quality, despite constantly evolving to use exclusively fresh crop coffees year after year. Currently, the Seasonal Blend consists of Tres Meninas and Anahy from Brazil, Apia from Colombia, and Haroberdame from Ethiopia. All current blend components are available to try individually, with more in-depth information about each coffee available on our website.
In recent years, the b3 team has taken steps towards being better connected with the producers growing and processing our coffee at origin. By annually purchasing coffee from the same producers, we contribute to creating a more stable supply chain. We're proud to act as purchasing partners for producers aiming to incorporate regenerative farming into their farming practices, and for green coffee suppliers who prioritize high quality coffees that create living wages.

WHY IS IT SEASONAL?

Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.

ESPRESSO RECIPE

THE CUP

Seasonal blend is our signature blend made up of 4 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours. This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.

THE PRODUCER

Sucuri is named after the farm on which it was grown, Sucuri Farm. Currently owned and managed by Danilo Barbosa, the farm was first established by his parents. The family planted their first coffee trees by hand in 1980, and their agricultural venture has since expanded to oversee more than 2,000 hectares of land. At Sucuri Farm, Danilo works closely with his dedicated quality team, including Q-grader Deyvid Leandro, to set new industry standards. The culmination of investments into modern fermentation techniques and machinery has placed the farm in a global spotlight, highlighting the Barbosa’s legacy and their unwavering passion for coffee.

Sucuri Farm itself has 500 hectares set aside for coffee production, with the other 700+ hectares dedicated to environmental preservation. All of the conservation sites on the farm are legally certified, with the Barbosa family’s ethos stating that ‘[they are] stewards of the land, entrusted with its preservation for generations to come’. With a focus on preserving their farm’s unique terroir, Danilo’s leadership also includes sustainable farming practices such as tree planting for erosion prevention, and beekeeping for pollination.

Espresso Recipe

Dose: 21g
Time: 26-31 seconds
Yield: 42g

IN THE CUP

Sucuri is the base of our Seasonal Blend, and is exactly what you’d expect a delicious milk coffee to taste like. Suited for any espresso-based household, this coffee has a velvety milk chocolate body, caramel-like sweetness, and a hint of dried fruit to finish. Sucuri adds warm nutty undertones to our blend, giving it a lingering finish both in espressos and milk coffees, and shines on its own as an approachable single origin for those exploring different coffees for the first time.

A very forgiving coffee to brew at home, Sucuri tends to be consistent in both taste and texture regardless of minor recipe changes. While we would still recommend using some measure to track how consistent your coffee is brewing (such as a timer, shot glass or kitchen scales), you’ll get a good result from your espresso, moka pot, or automatic machine thanks to this coffee’s low acidity and well-rounded flavour profile. We recommend adjusting the dose to suit how intense you like your cup, and adjusting your grind setting to be coarser if there is any unwanted bitterness present.

Producer

Several small farmers in Apia came together in 2005 to form ASOAPIA, The Association of Coffee Growers from Apia, to work on sustainable economic development in the coffee sector. Producing high quality and approachable coffees, the group continues to work with its buyers to improve the infrastructure and environmental consciousness in the area.

This coffee in particular was produced by a group of roughly 30 experienced growers as a part of ASOAPIA. Their focus on good environmental and processing practices has improved the quality of the soil on their farms, and their intentional and precise harvesting methods choose only the best and ripest cherries.

The commitment to a high quality product means that this coffee is consistent, clean and delicious; an outcome that is unachievable without the dedication of the farmers who strive for excellence.

Espresso Recipe

In The cup

The Regional Apia is a universal classic, being smooth and sweet with slightly more body and balanced acidity. All espresso lovers can enjoy this coffee black or white, with it being highly suitable for households drinking both kinds of beverages.

For black coffee, we suggest using a slightly lower dose and extraction time to balance out the intensity, and to highlight more of the plum sweetness and cherry acidity. For white coffee, using a slightly higher dose and a longer extraction time will make the coffee stand out from the milk, and create a more rounded and chocolate-y flavour in the cup.

Producer

Chelbesa is named after the village where this coffee originated. Based in the Gedeo Zone, south of Yirgacheffe in Ethiopia, Chelbesa is known for its high quality coffees produced by small scale farmers. Coffee tree varieties local to this area include Wolishu and Dhega, and are generally intercropped with other food crops such as enset (also known as false banana). Traditional cultivation is the predominant method of farming, which when paired with the fertile red soils and pest-repelling high altitudes results in an ‘organic by default’ approach to farming.

Coffee growing families in the region often collate their harvests at local washing stations, as their plots of land are typically smaller than 2 hectares, and cannot produce enough coffee for export on their own. This lot of coffee was processed at the Chelbesa wet mill, at which the ripe cherries are dried on raised beds. The cherries are turned regularly to ensure proper air circulation, which prevents over-fermentation and cherry damage while the coffee dries. Once dry, the coffee is sorted by colour, density and screen size, after which it is milled and packed for export.

Espresso Recipe

In The cup

Chelbesa is the perfect stepping stone for those who are looking to expand their coffee-tasting horizons. Being well suited for milk beverages alongside espresso, Chelbesa adds sweet and fruity characteristics to our Seasonal Blend. As espresso, you can expect to taste black currant sweetness and ripe blackberry acidity, with jammy berry flavours and a red-wine finish. When paired with milk, this coffee is reminiscent of black forest cake and cherry pie, with plenty of dessert flavours including vanilla, baking spices, and dates.

While this coffee is generally forgiving and easy to brew, we would recommend tweaking your extraction to suit your acidity preferences. A longer extraction time is beneficial for milk based beverages, as this enhances the winey body for a better intensity. A shorter extraction time will highlight the berry-like tartness in your cup. This can be achieved by adjusting your grind size, with finer coffee taking longer to extract, and coarser coffee taking less time to extract.

Producer

This coffee has been named after Nova Coffee, the exporting company founded in 2015 by husband and wife team Agnes Mukamushinja and Felix Hitayezu. Nova Coffee works with 2880 small holder coffee farmers in the Gicumbi district of Rwanda to produce between 153 tonnes of specialty grade red bourbon coffee annually. While this itself is an exceptional feat, Nova Coffee’s real pride lies in their work to promote better ethical and social practices, and are particularly committed to gender equality, education and health in their community.

The company has invested back to their producers by providing coffee trees alongside shade cover trees and vegetables to promote both biodiversity and better nutrition amongst producing families. They’ve helped finance houses and progressive infrastructure, including an early childcare centre. The childcare centre provides a safe place for the children to receive an education, which has also allowed the young mothers to find sustainable income through agricultural work. The additional education, finance and support work in tandem to provide the future generations with limitless opportunities which otherwise would have been denied to them.

Espresso recipe

In The Cup

Gicumbi Nova is a bright, tea-like, and easy to drink coffee. The combination of its tart stone fruit acidity, juicy lemony sweetness and red currant aftertaste come together to resemble drinking a cup of fruity tisane tea. It’s the perfect coffee for those who enjoy a low-intensity v60 or a long black. For those drinking milk-based drinks, we would recommend a different coffee with higher intensity.

For those brewing espresso at home, this washed Rwandan may not fill your portafilter basket as much as other coffees, as it’s smaller and more dense than some of our other coffees. If this is the case, we would recommend using a dose which fills your basket, and scaling up the yield to match the recipe yield. We recommend using a slightly higher yield to give your cup a more juicy texture. For filter brewers, we recommend brewing with hotter water to extract more sweetness to balance out the acidity of this coffee. Using heat instead of agitation will help keep the cup texture clean and tea-like.

Producer

Himalaya Supersonic was produced by Mauricio Salaverria at Finca Himalaya, his farm in Apaneca, El Salvador. Mauricio has a strong relationship with our supplier of this coffee, Project Origin. He met Project Origins founder, Saša Šestić, in 2011 and has worked with him since on experimental processes. This coffee is a demonstration of the ‘Supernatural processing’ method that they established in 2014.

The processing method begins with hand picking and sorting to select the best coffee cherries. These cherries are stacked into thick piles and turned regularly, instead of being spread out for drying. This increases the temperature surrounding the cherries, intensifying the sweetness produced during the cherry fermentation. After 3-5 days, the semi-dried cherries are thinned out during the day to promote drying, and stacked in plastic sheets overnight to maintain the warmer fermentation temperatures. This happens for around 6 days, after which the cherries are thinly laid out for another 10 days until the moisture content reaches 10-12%.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:30
Total Water Weight | 280g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10EK
Total Water Weight | 1.8L

The cup

Himalaya Supersonic is a highly fragrant and sweet coffee, with a confectionery-like aroma paired with ripe berry flavours in the cup. As an espresso or filter brew, the red-fruit taste is highlighted by juicy green apple acidity, and a subtle tropical finish. This coffee is also suited for milk based beverages, showcasing caramelized citrus acidity and dessert-like characteristics. Despite being a natural-process coffee, this cup has a surprisingly clean mouthfeel.

This coffee has a lot of sugary sweetness to offer when brewed with acidity-balance in mind. For filter brews, we found that using a restricted yield and slightly hotter brewing water helped highlight the red fruits of this coffee, while balancing out the malic acids in the cup. When brewing espresso, we found that using a restricted yield and a finer grind setting achieved similar results. We would recommend continuing to adjust these brewing factors until you find an acidity level which is right for you.

Producer

Anahy is a coffee designed to maintain a consistent flavour profile year-round through swapping and combining different crops, sourced from Reinaldo Olini Rocha who owns two farms in Mantiqueira de Minas, Brazil.

With a focus on producing quality coffee, the Rocha family farms prioritise environmental sustainability through practices such as reduced pesticide usage, soil management, and environmental preservation to protect the local ecosystem. The processing method adopted at the farm, including washing and natural drying, preserves the unique flavours of the coffee. Despite challenges during harvest, such as unpredictable weather, the farm strives to maintain a high quality of coffee year-round.

The various varietals grown by the family are carefully chosen for their characteristics and production potential. This meticulous selection reflects their commitment to excellence at every stage of the process.

Espresso Recipe

Dose | 21g
Time | 28-33 seconds
Yield | 42g

The Cup

Anahy showcases notes of a typical Brazilian coffee of sweet chocolate. It has a clean flavour profile with a high body, we have roasted this bean slightly darker than any other we have to highlight the rich, sweet chocolate flavour profile.

We recommend a 1:2 ratio for brewing to find that balanced espresso that is perfect for a sweet milky beverage served hot or cold. Likewise, if you prefer your ‘traditional’ high body coffee, serve it to this ratio for a black coffee.

Producer

This coffee has been named after Nova Coffee, the exporting company founded in 2015 by husband and wife team Agnes Mukamushinja and Felix Hitayezu. Nova Coffee works with 2880 small holder coffee farmers in the Gicumbi district of Rwanda to produce between 153 tonnes of specialty grade red bourbon coffee annually. While this itself is an exceptional feat, Nova Coffee’s real pride lies in their work to promote better ethical and social practices, and are particularly committed to gender equality, education and health in their community.

The company has invested back to their producers by providing coffee trees alongside shade cover trees and vegetables to promote both biodiversity and better nutrition amongst producing families. They’ve helped finance houses and progressive infrastructure, including an early childcare centre. The childcare centre provides a safe place for the children to receive an education, which has also allowed the young mothers to find sustainable income through agricultural work. The additional education, finance and support work in tandem to provide the future generations with limitless opportunities which otherwise would have been denied to them.

Recipe

Filter Recipe

Dose | 20g
Time | 3:00 - 3:15
Total Water Weight | 300g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10EK
Total Water Weight | 1.8L

In the cup

Gicumbi Nova is a bright, tea-like, and easy to drink coffee. The combination of its tart stone fruit acidity, juicy lemony sweetness and red currant aftertaste come together to resemble drinking a cup of fruity tisane tea. It’s the perfect coffee for those who enjoy a low-intensity v60 or a long black. For those drinking milk-based drinks, we would recommend a different coffee with higher intensity.

For those brewing espresso at home, this washed Rwandan may not fill your portafilter basket as much as other coffees, as it’s smaller and more dense than some of our other coffees. If this is the case, we would recommend using a dose which fills your basket, and scaling up the yield to match the recipe yield. We recommend using a slightly higher yield to give your cup a more juicy texture. For filter brewers, we recommend brewing with hotter water to extract more sweetness to balance out the acidity of this coffee. Using heat instead of agitation will help keep the cup texture clean and tea-like.

Producer

Himalaya Supersonic was produced by Mauricio Salaverria at Finca Himalaya, his farm in Apaneca, El Salvador. Mauricio has a strong relationship with our supplier of this coffee, Project Origin, having met its founder Saša Šestić in 2011 and working with him since then on experimental processes. Finca Himalaya, which is situated in the Apaneca Mountains, was the birthplace of a unique processing method developed by Project Origin and Mauricio in 2014 named ‘Supernatural processing’. We’ve named this coffee after this special processing method, as it was used to process this lot of coffee.

The processing method begins with hand picking and sorting to select the best coffee cherries. These cherries are stacked into thick piles and turned regularly, instead of being spread out for drying. This increases the temperature surrounding the cherries, and intensifies the sweetness produced during the cherry fermentation. After 3-5 days, the semi-dried cherries are thinned out during the day to promote drying, and stacked in plastic sheets overnight to maintain the warmer fermentation temperatures. This happens for around 6 days, after which the cherries are thinly laid out for another 10 days until the moisture content reaches 10-12%.

Espresso Recipe

In The Cup

Himalaya Supersonic is a highly fragrant and sweet coffee, with a confectionery-like aroma paired with ripe berry flavours in the cup. As an espresso or filter brew, the red-fruit taste is highlighted by juicy green apple acidity, and a subtle tropical finish. This coffee is also suited for milk based beverages, showcasing caramelized citrus acidity and dessert-like characteristics. Despite being a natural-process coffee, this cup has a surprisingly clean mouthfeel.

This coffee has a lot of sugary sweetness to offer when brewed with acidity-balance in mind. For filter brews, we found that using a restricted yield and slightly hotter brewing water helped highlight the red fruits of this coffee, while balancing out the malic acids in the cup. When brewing espresso, we found that using a restricted yield and a finer grind setting achieved similar results. We would recommend continuing to adjust these brewing factors until you find an acidity level which is right for you.

Producer

Regional Apia Decaf, our latest decaffeinated offering, is named after the region in which it was grown. Smallholder producers manage their own harvest on land averaging 5-10 hectares in size, and work with our suppliers at Harvest Town Coffee to uphold a high standard of consistency and quality.

After being picked, this coffee was decaffeinated using the EA method. Also known as the Sugar Cane method, this process relies on the naturally occurring compound Ethyl Acetate (EA), which can be obtained through the fermentation of sugarcane. The coffee is steamed until porous, then submerged in a solution of water and EA. The EA molecules bond with the caffeine molecules, allowing the caffeine to ‘dissolve’ out of the coffee and into the solution. Once the coffee is saturated, the solution is drained and replaced, and the process is repeated until a minimum of 97% of the original caffeine content is removed. A final steam removes any lingering traces of EA, leaving the coffee ready for drying and export preparations.

Espresso Recipe

Dose | 22g
Time | 27 - 30 Seconds
Yield | 45g

In The Cup

We love our Regional Apia Decaf for its complex texture and for its diverse flavour profile, which is sometimes lacking from other decaf coffees. Enjoyable for all coffee lovers, this decaf has lively pineapple acidity, winey red-fruit sweetness, and a smooth honey aftertaste.

While we enjoy pairing our decaf with milk to get a silky, roasted-almond flavour coffee, it can also be enjoyed as an espresso or as a black brew. For a less intense brew or for those brewing their coffee black, we would recommend dropping your dose, as our recommended recipe is primarily for milk-based beverages.

producer

Grown in the Mantiqueira de Minas region of Brazil, Santuário is named after the farm on which it was grown. Santuário do Sul Farm is owned and operated by Luiz Paulo Filho and his partners, who treat the farm as their project to reform the market’s expectations of what a traditional Brazilian coffee profile can be. Since 2017, the farm has branched from growing mainstream varieties like Yellow Bourbon to introducing exotic varieties such as Geisha, Sudan Rume, SL28 and more.

Alongside using unique varietals, Luiz and his team have incorporated differentiated cultivation practices, including the use of shade trees, and use innovative processing methods to have their coffee stand out in the market. Their goal is to stay at the forefront, and they hope to offer more variety and quality as the years go on. They hope to change how consumers perceive Brazilian coffee, and to show that Brazil is more than capable of showing up their competition thanks to the flavour dedication of producers like Luiz.

recipe

Filter Recipe

Dose | 15g
Time | 2:50
Total Water Weight | 240

Batch Brew Recipe

Dose | 115g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

in the cup

Santuário is an interesting combination of subtle Geisha varietal characteristics and classic Brazilian cup qualities. This coffee is very approachable and easy to drink, with its soft melon body, tea-like florality, and clean pink berry acidity being flavours that can be enjoyed by your entire household. We found drinking this coffee as a filter brew very reminiscent of drinking tea, preferring it without milk to preserve its complexity.

Although the Geisha variety can be an intimidating title to brew, Santuário is incredibly forgiving. Though we’ve included a recipe, we found that the cup was quite enjoyable to drink regardless of how it was brewed. Generally speaking, we found more floral characteristics and a softer body when brewing at lower temperatures, and a more intense body when brewed with a lower yield. This is a great coffee to experiment with if you’re just starting your v60 journey.

producer

We’re extremely fortunate to be showcasing this Geisha lot from La Salvaje farm, Honduras. La Salvaje was acquired by the Caballero family around 7 years ago, with its first commercial harvest being overseen by Fabio Jr Caballero this year. If it wasn’t exciting enough to achieve his first harvest on his farm, this coffee also won the 2025 Honduras Cup of Excellence shortly after we received it. The Caballero family is well known for producing award winning lots of coffee, with Fabio Jr being the grandson of Don Fabio, who is closely associated with establishing direct trade relationships in specialty coffee. Fabio Jr could not be more proud of his farm, and hopes to continue producing exceptional quality coffees in the years to come.

This lot of coffee is a Geisha varietal, notoriously known for its refined sweetness and floral characteristics. The coffee cherries were machine sorted during de-pulping, fermented for a short time, then washed and dried. Unlike traditional processing, this coffee was slowly dried mechanically in ‘Guardiolas’. These mechanical driers slowly turn the coffee for 60-70 hours while heating the air between 40-50 degrees, replicating raised bed temperatures while increasing consistency.

recipe

Filter Recipe

Dose | 16g
Time | 3:00
Total Water Weight | 240g

in the cup

La Salvaje is a sweet, complex and refined cup which anyone could enjoy like it was a cup of tea. With a honey-like body, jasmine floral overtones, and subtle white fruit sweetness, the layered flavours and textures of this cup are best enjoyed as a filter brew. We love that each time we drink this coffee, more new tasting notes come to the forefront of our pallets, which makes each cup better than the last.

The florality and soft sweetness of this coffee lends itself well to a slightly higher yield; making the body lighter and the mouthfeel more tea-like. Aside from the change to the brew ratio, this coffee’s recipe can be adapted to highlight the characteristics which you prefer. We would recommend changing your grind setting to adjust your total brew time, with longer brews highlighting more honey and yellow fruit sweetness, while shorter brews will have more white fruit and floral characteristics.

producer

Vergara Ombligon, produced in Acevedo region of Colombia, is a limited microlot produced by the Vergara brothers Jhoan, Carlos and Diego. The family farm, named Finca Las Flores, has been combining traditional farming practices with innovation and coffee quality advancements for several years. The brothers have expanded their offerings to include unique coffee varieties such as Ombligon, after which we’ve named this coffee.

A relatively new variety, Ombligon has won the hearts of barista competitors globally in recent years. The variety is believed to be closely related to heirloom varieties from Ethiopia while also sharing lineage with other leaf-rust resistant varieties like Caturra and Bourbon. The combination often gives this varietal floral complexity and high sweetness. Fun fact; Ombligon is named after the unique shape of the coffee cherries, and translates to ‘belly button’.

recipe

Filter Recipe

Dose | 15g
Time | 2:15 - 2:40
Total Water Weight | 250g

Batch Brew Recipe

Dose | 110g
EK Grind Size | 11EK
Total Water Weight | 1.6L

in the cup

Vergara Ombligon will bring the big and the bold to your brewing experience. This full-bodied coffee has tonnes of confectionery cherry sweetness, liquorice-like spice, and grapefruit acidity. You can expect to be reminded of cherry cola and strawberry liqueur while drinking this coffee black, and toasted marshmallows when paired with milk.

Like many extended-ferment coffees from Colombia, Vergara Ombligon is susceptible to tasting overly astringent and boozy if overextracted. A highly soluble coffee, this bean may benefit from being ground coarser than other coffees, or otherwise from having a shorter extraction time. You may also achieve more sweetness and cup intensity in a v60 by brewing at a lower temperature, and with less pouring agitation.

producer

East Haraaz is a rare and exceptional coffee produced by 3 farmers; Abdullah al-Nadem, Murad al-Jermuzi and Hussein al-Ezzi, all of which are a part of the Dawoodi Bohra community. The three each own a nanolot, two of which are in the village of Bani Murrah, one in the village Obaraat. The total spit is equal to 70% Bani Murrah, and 30% Obaraat.

A friend of Saify Burhani, who imported this coffee and sold it to us, bought the ripe coffee cherries upfront in cash from each farmer. They were paid a high premium for the coffee, which has been meticulously hand sorted for defects. The 3 lots of coffee were sun-dried on raised beds for 2-3 weeks, after which they were hulled. They weren’t combined until the co-op cupped them individually, and decided that the three nanolots would combine well to create a larger export quantity.

recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 320g

in the cup

East Haraaz is a complex and delicate coffee, perfect for those who enjoy a clean pour over. The gentle rose and chamomile aromatics, paired with light watermelon and orange citrus flavours, create a sweet and floral cup resembling traditional turkish delight. We wouldn’t recommend drinking this with milk, as the coffee loses its complexity and isn’t intense enough for the flavours to cut through.

We recommend using a slightly higher yield when brewing this coffee. This will enhance the tea-like mouthfeel for the coffee, but will also add more fruit to the cup. We also recommend using less pours to lower the brewing agitation. This helps create a clean finish and highlights the subtle complexities in the coffee.

producer

La Quebradita is named after the farm Finca Quebradita in Santa Rosa, Colombia. Owned and operated by Edison Argote and Luz Angela, this family venture has a clear focus on specialty coffee production. Spanning 18 hectares across two farms, the trees are situated in the central mountain range, with one farm dedicated to growing traditional varieties, and the other dedicated to specialty varieties. One of Edison and Luz’s long term goals is to convert their entire farm to varietal cultivation, growing varieties such as Orange Bourbon.

While the ‘orange’ in Orange Bourbon refers to the colour of this varietal’s coffee cherries, this coffee underwent a series of fermentation stages to highlight the citrus acidity. After an initial 36 hour fermentation, the coffee was then inoculated with a citrus yeast culture starter and fermented for another 48 hours. This is just one of several innovative processing techniques Edison and Luz have used to create a unique and replicable sensory profile, and they strive to continue enhancing their coffee quality with agronomic management and innovative fermentation techniques.

recipe

Filter Recipe

Dose | 15g
Time | 2:15
Temperature | 93 degrees
Total Water Weight | 250g

in the cup

La Quebradita is a juicy citrus delight, perfect for those who enjoy dried tropical fruits and orange juice. Consisting of an apricot nectar body, dried mango sweetness, and sparkling orange acidity, this coffee is reminiscent of orange soda and mango lassi. We preferred this coffee black and filter brewed, but also enjoyed the apricot delight taste it had when paired with milk.

The highlight of this coffee is the orange acidity, and we found that using a coarser grind setting helped it pop in the cup. This coffee is quite soluble, and doesn’t require as much heat or agitation to achieve a good extraction. For espresso, we would recommend using a slightly higher yield and a coarser grind setting to achieve a juicy cup. For filter, we would recommend the same, paired with a less agitating pour method.

producer

Vergara Ombligon, produced in Acevedo region of Colombia, is a limited microlot produced by the Vergara brothers Jhoan, Carlos and Diego. The family farm, named Finca Las Flores, has been combining traditional farming practices with innovation and coffee quality advancements for several years. The brothers have expanded their offerings to include unique coffee varieties such as Ombligon, after which we’ve named this coffee.

A relatively new variety, Ombligon has won the hearts of barista competitors globally in recent years. The variety is believed to be closely related to heirloom varieties from Ethiopia while also sharing lineage with other leaf-rust resistant varieties like Caturra and Bourbon. The combination often gives this varietal floral complexity and high sweetness. Fun fact; Ombligon is named after the unique shape of the coffee cherries, and translates to ‘belly button’.

recipe

in the cup

Vergara Ombligon will bring the big and the bold to your brewing experience. This full-bodied coffee has tonnes of confectionery cherry sweetness, liquorice-like spice, and grapefruit acidity. You can expect to be reminded of cherry cola and strawberry liqueur while drinking this coffee black, and toasted marshmallows when paired with milk.

Like many extended-ferment coffees from Colombia, Vergara Ombligon is susceptible to tasting overly astringent and boozy if overextracted. A highly soluble coffee, this bean may benefit from being ground coarser than other coffees, or otherwise from having a shorter extraction time. You may also achieve more sweetness and cup intensity in a v60 by brewing at a lower temperature, and with less pouring agitation.

producer

La Quebradita is named after the farm Finca Quebradita in Santa Rosa, Colombia. Owned and operated by Edison Argote and Luz Angela, this family venture has a clear focus on specialty coffee production. Spanning 18 hectares across two farms, the trees are situated in the central mountain range, with one farm dedicated to growing traditional varieties, and the other dedicated to specialty varieties. One of Edison and Luz’s long term goals is to convert their entire farm to varietal cultivation, growing varieties such as Orange Bourbon.

While the ‘orange’ in Orange Bourbon refers to the colour of this varietal’s coffee cherries, this coffee underwent a series of fermentation stages to highlight the citrus acidity. After an initial 36 hour fermentation, the coffee was then inoculated with a citrus yeast culture starter and fermented for another 48 hours. This is just one of several innovative processing techniques Edison and Luz have used to create a unique and replicable sensory profile, and they strive to continue enhancing their coffee quality with agronomic management and innovative fermentation techniques.

recipe

Dose | 21g
Time | 25 - 29 Seconds
Yield | 45g

in the cup

La Quebradita is a juicy citrus delight, perfect for those who enjoy dried tropical fruits and orange juice. Consisting of an apricot nectar body, dried mango sweetness, and sparkling orange acidity, this coffee is reminiscent of orange soda and mango lassi. We preferred this coffee black and filter brewed, but also enjoyed the apricot delight taste it had when paired with milk.

The highlight of this coffee is the orange acidity, and we found that using a coarser grind setting helped it pop in the cup. This coffee is quite soluble, and doesn’t require as much heat or agitation to achieve a good extraction. For espresso, we would recommend using a slightly higher yield and a coarser grind setting to achieve a juicy cup. For filter, we would recommend the same, paired with a less agitating pour method.

producer

Returning with the next coffee in our co-ferment series is Jairo Arcila from Colombia, and his rose-tea co-fermented pink bourbon. Jairo Arcila has become well known in the specialty coffee community not only for producing exceptional microlots like this one, but also for his ability to replicate the cup quality of his microlots year after year. Repeatability is essential to building trust with consumers, and has a massive impact on making microlot experimentation financially viable at origin.

This coffee takes a slightly different approach to the previous co-fermented lots we’ve featured at b3. Where the previous co-fermented lots used fruit to enhance the flavour of the coffee, this particular lot used roses. The coffee cherries were exposed to 72 hours of dry anaerobic fermentation with pulp, during which smashed roses were added to the fermentation. The cherries were then pulped and dried on raised beds. bring a medium body, a gentle sweetness and fruit forward base which complement the cinnamon and rum co-ferments. We hope that this fun blend curated by our team brings a fun twist to your daily cup.

recipe

Filter Recipe

Dose | 15g
Time | 2:20 - 2:40
Temperature | 90 degrees
Total Water Weight | 230g

in the cup

who can’t get enough floral characteristics in their cups. Both the scent and the taste of this coffee are heavily reminiscent of fresh rose petals and rose water, with a touch of sweet Rosé wine and vanilla to finish. When filter brewed, this coffee is balanced and not too sweet; almost identical to a well brewed rose tea.

This coffee is incredibly easy to brew, offering a very similar flavour profile with differing variables. Similar to brewing rose tea, you can adjust your brewing variables to increase and decrease the intensity of the floral taste. We found this coffee easy to extract, and were able to use slightly cooler brewing water and a slightly coarser grind setting compared to other filter coffees.