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.

Producer

In the North-West of Minas Gerais, tucked away in Cerrado Meneiro, Paula Urtado and her husband Marcelo produce coffee on their farm. Paula and her two daughters make up the namesake of their farm, Tres Meninas (three girls).

Among their peers in Cerrado, Tres Meninas is not a huge farm, however, across the world of coffee production this 54-hectare is quite sizeable. This farm holds a special place for us at b3, as it is the first farm that Ben (founder) and Jack (roaster) visited on their first trip to a producing country. Tres Meninas was established in 2016, and by 2020 had already made its way into the top 5% most sustainable coffee farms worldwide.

Recipe

Dose: 21g
Time: 27-33 seconds
Yield: 44g

In the cup

A new offering from Brazil, bringing us an exquisite expression of classic chocolatey flavour. A thick body, low acid, lingering aftertaste with notes of plums and prunes, brown sugar, and dark chocolate. Creamy notes of hazelnut and subtle bitter aromatics are also notable in his coffee. A superb choice to enjoy either as a black or white drink.

When served as a filter you will find aromatic floral notes with a subtle sweetness like honey. Gentle flavours of a variety of stone fruits and grapes are presented by a medium body and low acid.

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

Guribea is a natural process coffee from West Guji, Ethiopia, and will be featured both as a single origin and as part of our Seasonal Blend. We’re particularly excited to introduce this coffee to our core line-up because it has been sourced from a single farm in Buku Sayisa village. This coffee is named after the Somali word for ‘home’, which we feel is fitting for this mixed Heirloom lot. The coffee produced on this farm is considered to be representative of the entire district due to the size of their production.

Produced by farmer Esyas Beriso Arere, the farm spans across 32 hectares of land, and is home to roughly 2500 coffee trees per hectare. The red clay soil sits at 2350 metres above sea level, providing the trees with an excellent organic environment. The coffee cherries ripen for picking between November and January, and are hand picked for processing. Esyas has adopted a slow-drying technique, spreading the picked cherries across approximately 150 raised drying beds and letting them sun-dry for 12 to 17 days. Once the drying is complete, the dry cherries are washed, milled, and bagged for export.

Espresso Recipe

In The cup

Guribea is a fruity, sweet, and layered coffee which is both delicious on its own, and a perfect fruity addition to our Seasonal Blend. Striking a perfect balance for espressos and milk-based beverages, this coffee packs in orange acidity and stone fruit sweetness while also being able to cut through milk. In this cup you can expect orange and raspberry acidity, apricot and nectarine sweetness, and a hint of florality to finish. As a milk-based beverage, this coffee is reminiscent of spiced orange cake and fruit chocs.

When brewing this coffee, we recommend choosing a recipe based on the type of beverage you intend to make. For espressos and black coffees, we recommend using a lower dose and a higher yield. This highlights the citric acidity, and adds clarity to the floral tasting notes. For milk-based beverages, we recommend using a higher dose to increase the flavour intensity. This will concentrate the honey-like sweetness and will balance the acidity, allowing the coffee’s flavour to present well when paired with milk.

Producer

This coffee is one of several that we have purchased from the farm, Plan Del Hoyo. Named after the brother of the de Sola sibling duo, Francisco R.R. de Sola produced this coffee alongside his sister, Susana de Sola Funsten. Plan del Hoyo was initially purchased by Francisco and Susana’s father in 1957, and was historically used for the production of fruits, cattle, birds and wood. The farm found its roots in coffee after the eruption of the Lamatepec Volcano in 2005 forced crop diversification, and has since been recognised globally through the family’s success at El Salvador’s Cup of Excellence.

This particular lot of coffee consists of the Anacafe 14 variety; a Guatemalan hybrid of Catimor and Pacamara, developed by the National Coffee Association and released in 2014. The variety offers good drought and disease resistance, while also being known for its excellent cup quality. This coffee was hand-picked and sorted, then pulped and fermented in yute sacks for 16 hours before being washed in water stacks. The washed coffee was then dried on brick patios for 16 days to reach the 10-12% moisture content required for export.

Espresso recipe

In The Cup

This coffee is packed with yellow and orange fruit sweetness, and is complete with a beautifully creamy texture. Perfectly suited for espresso, milk, and filter coffees alike, this coffee acts as a crowd pleaser in every household. In the cup, you can expect to find silky cocoa undertones, sticky orange marmalade sweetness, and a combination of melon, yellow stonefruit, and dried mango flavours. As a milk beverage, this coffee resembles apricot delight.

When brewing this coffee, it’s beneficial to consider what kind of beverage you’re making, so you can adjust your recipe to get the best out of your cup. A milk based beverage benefits from the recipe having a shorter yield compared to an espresso. The higher yield thins the texture of the espresso and highlights the fruity acids, which is pleasant for espresso, but creates a less-intense flavour for milk-based beverages. Similarly for filter brewing, we recommend using a fairly coarse grind setting to reduce your total brew time, as this will highlight the fruity acids without sacrificing the texture of the coffee.

Producer

Perched atop the Tecapa volcano between towns Berlin and Santiago de Maria, Los Pirineos farm offers breathtaking views and produces some of El Salvador’s finest coffees. Renowned in auctions and competitions, the Baraona family maintains exceptional quality through meticulous processing and innovative techniques, including experimental carbonic maceration developed with Project Origin since 2017. The farm’s unique man-made plateau provides ideal conditions for drying coffee, with full-day sunlight and steady westerly winds ensuring consistency. With its blend of tradition, innovation, and care, Los Pirineos continues to exemplify excellence in Salvadoran coffee.

For over 134 years, the Baraona family has produced coffee at their El Salvador farm, originally planted with trees from Antigua, Guatemala. Home to the country’s largest private seed bank with over 80 varietals, the farm currently grows bourbon, Typica, Pacas, and Pacamara, including striking coloured pacamaras. New plantings like Ruiri and Sudan Rume, some propagated from 80-year-old trees, show the land’s enduring vitality. Diego Baraona is pioneering sustainable practices by developing a fungus-based fertiliser to enrich the soil with the goal to cut costs by 60% and aiming for mostly organic production within a decade. Viewing chemical fertilisers as occasional aids rather than staples, he focuses on harnessing natural biology. Beyond coffee, Diego enjoys fitness, running, and cycling to classic and chill tunes.

Espresso Recipe

Filter Recipe

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

Batch Brew Recipe

Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.7L

In the cup

This Pacamara Natural from Los Pirineos, displays a super high sweetness for a Pacamara. The team was tasting things like peach, lychee, apple, vanilla and rhubarb in the filter roast and honey, caramel, cherry, blackcurrant, cherry and rockmelon in the espresso roast. For us, there was a sticky, jammy mouthfeel with a marshmallow finish.

For espresso, some of the delicate tea-like florals were lost when extracting at a 1:2 for espresso so we landed on a 1:1.8 to retain the sweetness without overpowering and losing the florals.

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 is one of several that we have purchased from the farm, Plan Del Hoyo. Named after the brother of the de Sola sibling duo, Francisco R.R. de Sola produced this coffee alongside his sister, Susana de Sola Funsten. Plan del Hoyo was initially purchased by Francisco and Susana’s father in 1957, and was historically used for the production of fruits, cattle, birds and wood. The farm found its roots in coffee after the eruption of the Lamatepec Volcano in 2005 forced crop diversification, and has since been recognised globally through the family’s success at El Salvador’s Cup of Excellence.

This particular lot of coffee consists of the Anacafe 14 variety; a Guatemalan hybrid of Catimor and Pacamara, developed by the National Coffee Association and released in 2014. The variety offers good drought and disease resistance, while also being known for its excellent cup quality. This coffee was hand-picked and sorted, then pulped and fermented in yute sacks for 16 hours before being washed in water stacks. The washed coffee was then dried on brick patios for 16 days to reach the 10-12% moisture content required for export.

Recipe

Filter Recipe

Dose | 20g
Time | 2:15
Total Water Weight | 310g

Batch Brew Recipe

Dose | 115g
EK Grind Size | 11EK
Total Water Weight | 1.8L

In the cup

This coffee is packed with yellow and orange fruit sweetness, and is complete with a beautifully creamy texture. Perfectly suited for espresso, milk, and filter coffees alike, this coffee acts as a crowd pleaser in every household. In the cup, you can expect to find silky cocoa undertones, sticky orange marmalade sweetness, and a combination of melon, yellow stonefruit, and dried mango flavours. As a milk beverage, this coffee resembles apricot delight.

When brewing this coffee, it’s beneficial to consider what kind of beverage you’re making, so you can adjust your recipe to get the best out of your cup. A milk based beverage benefits from the recipe having a shorter yield compared to an espresso. The higher yield thins the texture of the espresso and highlights the fruity acids, which is pleasant for espresso, but creates a less-intense flavour for milk-based beverages. Similarly for filter brewing, we recommend using a fairly coarse grind setting to reduce your total brew time, as this will highlight the fruity acids without sacrificing the texture of the coffee.

Producer

Perched atop the Tecapa volcano between towns Berlin and Santiago de Maria, Los Pirineos farm offers breathtaking views and produces some of El Salvador’s finest coffees. Renowned in auctions and competitions, the Baraona family maintains exceptional quality through meticulous processing and innovative techniques, including experimental carbonic maceration developed with Project Origin since 2017. The farm’s unique man-made plateau provides ideal conditions for drying coffee, with full-day sunlight and steady westerly winds ensuring consistency. With its blend of tradition, innovation, and care, Los Pirineos continues to exemplify excellence in Salvadoran coffee.

For over 134 years, the Baraona family has produced coffee at their El Salvador farm, originally planted with trees from Antigua, Guatemala. Home to the country’s largest private seed bank with over 80 varietals, the farm currently grows bourbon, Typica, Pacas, and Pacamara, including striking coloured pacamaras. New plantings like Ruiri and Sudan Rume, some propagated from 80-year-old trees, show the land’s enduring vitality. Diego Baraona is pioneering sustainable practices by developing a fungus-based fertiliser to enrich the soil with the goal to cut costs by 60% and aiming for mostly organic production within a decade. Viewing chemical fertilisers as occasional aids rather than staples, he focuses on harnessing natural biology. Beyond coffee, Diego enjoys fitness, running, and cycling to classic and chill tunes.

Espresso Recipe

In The Cup

This Pacamara Natural from Los Pirineos, displays a super high sweetness for a Pacamara. The team was tasting things like peach, lychee, apple, vanilla and rhubarb in the filter roast and honey, caramel, cherry, blackcurrant, cherry and rockmelon in the espresso roast. For us, there was a sticky, jammy mouthfeel with a marshmallow finish.

For espresso, some of the delicate tea-like florals were lost when extracting at a 1:2 for espresso so we landed on a 1:1.8 to retain the sweetness without overpowering and losing the florals.

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

Based in the Risaralda region of Colombia, Las Nubes Wush Wush was grown and processed by producer Hernando Tapasco. Hernando is well known in the region for his processing and cupping expertise, and dedicates his time and experience to supporting and educating other coffee farmers. With a focus on the specialty coffee sector, several different varieties of coffee are carefully grown and selected to undergo microlot processing, including this Wush Wush.

Wush Wush is often associated with Geisha, as both varieties originated from Ethiopia, and hold many taste qualities associated with coffee from the country. It’s generally known for its candy-like sweetness and florality, and this coffee is no exception. After harvesting, this coffee was small-batch fermented for 120 hours, with careful temperature control keeping the containers under 20 degrees celsius. This process encourages anaerobic fermentation which prioritises the cultivation of native lactic acid bacteria and yeasts, highlighting the rich red-fruit flavours present in the coffee.

recipe

Filter Recipe

Dose | 16g
Time | 2:20
Total Water Weight | 240

Batch Brew Recipe

Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.8L

in the cup

Las Nubes is a super sweet and well refined coffee, best suited for filter brewing and consuming black. This coffee reminded us of purple lollies with a grape-like confectionary sweetness, subtle vanilla and allspice in the body, blackberry acidity, and watermelon on the finish. While we recommend drinking this coffee without milk, the super sweet red and purple fruit flavours cut cleanly through a dash of milk.

While fairly forgiving to brew, this coffee does have some tannin-like characteristics which can overwhelm the cup if the coffee is overbrewed. Striking a balance between drawing out as much sweetness as possible while keeping the citrus acidity adds lovely clarity into the cup; creating a salivating finish. We recommend achieving this with a shorter brew time and a lower brew temperature, with extra pours to agitate the brew bed. Using a lightly coarser grind setting will help you achieve this.

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

Jack Murat Washed is our first Australian coffee featured at b3, coming from Mareeba in North Queensland. Roughly 1 hour out of Cairns is Jack Murat Estate, named to honour the legacy of the farm’s pioneer, Hymet ‘Jack’ Murat. Born in Albania, Hymet immigrated to Australia in 1929 at the age of 16 in search of opportunity. He forged his livelihood chopping wood, and saved enough money to buy his first farm. Having previously grown sugar cane, corn, and tobacco, the farm was then repurposed in 2014 to produce Australian-grown specialty coffee. Hymet’s sons, Plum, Ben and Paul, are the stewards of the farm today alongside Hymet’s grandsons, Jack and Jemal Murat. Together they uphold their family’s heritage, and continue to invest in the country’s growing demand for domestically grown coffee.

The coffee grown on the farm are red and yellow Catuai varietals originally sourced from Costa Rica through a government initiative to assess the feasibility of growing coffee in Australia’s tropics. Mareeba is positioned at a similar distance from the equator as Brazil, which presented a favourable chance for coffee growing success. Paired with the farm’s sand and clay loam soils, careful seedling cultivation, ideal climate conditions, and the persistence of the Murat family to experiment, the farm now produces some of the best Australian coffee has to offer.

Espresso Recipe

Dose | 22g
Time | 28 - 32 Seconds
Yield | 43g

in the cup

Jack Murat Washed is very easy to drink, and the perfect everyday coffee. With its clean milk chocolate body, mild orange citrus, brown sugar sweetness, and creamy nutty flavour, this coffee is super approachable for those looking to try different single origins without steering away from what feels familiar. It makes an excellent latte, with a silky mouthfeel and caramel-like sweetness, and a deliciously well-balanced espresso with low acidity.

This coffee benefits from being extracted with a slightly lower yield, as the beans are relatively small and soluble. We’ve found that for both espresso and milk beverages, this coffee tastes its best when extracted to highlight a rich and smooth mouthfeel, rather than trying to highlight the citrus acidity. The restricted yield keeps the espresso from feeling too thin, and boosts the sweetness of the coffee in milk.

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

This coco peach co-ferment is another release at the courtesy of Jairo Arcila, the man behind each of our co-ferment microlots we’ve featured so far. Having worked in a variety of coffee production roles over the last 40+ years, Jairo and his family carry 4 generations of industry knowledge with each microlot they produce across their 6 coffee farms today. The Arcila family has had a significant economic impact on their community, providing a wealth of job opportunities and experience for the local communities.

This particular microlot was produced at their fourth farm, Santa Mónica, and is entirely Castillo variety. Castillo is conventionally known for its high productivity and resistance to coffee leaf rust. The addition of co-fermentation during processing presents the flavour quality of this coffee in a new light. During a 48 hour dry anaerobic fermentation, coconut, peach and wine yeasts were added to achieve a different flavour profile.

recipe

Filter Recipe

Dose | 15g
Time | 2:30
Temperature | 91 degrees
Total Water Weight | 220g

in the cup

It should come as no surprise that this coffee has taken many of its characteristics from its co-fermentation processing, with predominant tasting notes of fresh peaches and coconut. The cup itself can be brewed to have a heavier and more boozy body, or to have a lighter pina colada style finish. This one is a winner if you’re a filter coffee brewer, and a fan of tropical-style drinks or a piece of apricot delight for dessert.

Despite being washed for processing, this coffee is easy to extract thanks to its fermentation. For a boozy cup, we would recommend using slightly hotter brewing water to intensify the body. If you prefer more tropical fruit acidity in your cup, using cooler brewing water does the trick. Fortunately, this coffee is very forgiving to brew, and you’ll have an easy time getting plenty of stone fruit flavours out of this one.