2025 May Box

May Roastery Select

With the warmer weather we often crave the brighter and lighter things for our palate. As such, we have a washed and semi-washed coffee pair from Colombia this month featuring the same producer with two varieties, a geisha and a caturra. We are featuring coffees from producer Israel Jamioy that were processed by NOSCOFFEES, a brand of specialty coffee sourced from the Nariño region, under the direction of Huver Castillo. Through this brand he buys and processes coffees from several farms who may not have the resources or infrastructure to do so themselves. The NOSCOFFEES processing plant in Buesaco uses an innovative fermentation technique for this. By adding yeast residues from craft beer production, they perform a fermentation to craft more predicatble and controlled flavour profiles.

Paramo Alto Regional Washed

This regional lot of caturra from producer Israel Jamioy that was processed by NOSCOFFEES, using brewers yeast residues from craft beer production, they perform a fermentation after pulping. During this process, they carefully monitor factors such as pH, temperature, and brix to precisely develop the aromas and flavors.

Following fermentation, the coffee cherries undergo sun-drying for 10-20 days. This is done carefully to ensure uniform drying and safeguards the coffee's distinct characteristics. Subsequently, the coffee are stabilized for 10 days before resting in the warehouse to further enhance and preserve their organoleptic properties before packaging.

300g

Direct trade with NOSCOFFEES by Huver Castillo

Origin:

Aponte, Narino, Colombia

Recommended Brew:

Filter, Modern Espresso

Reminds us of:

Fuji Apple, Caramel, Nougat

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We recommend Recipe A in our brew guide

Paramo Alto Geisha Semi-Washed

This lot of geisha from producer Israel Jamioy was also processed by adding yeast residues from craft beer production, they perform a 48 hour fermentation in whole cherry and again for 24 hours after pulping. During this process, they carefully monitor factors such as pH, temperature, and brix to precisely develop the aromas and flavors.

Following fermentation, the coffee cherries undergo careful drying with the remaining mucilage for 8+ days. This is done carefully to ensure uniform drying and safeguards the beans' distinct characteristics. Subsequently, the parchment coffee is stabilized for 30 days before resting in the warehouse to further enhance and preserve their organoleptic properties before QC cupping and packaging.

300g

Direct trade with NOSCOFFEES by Huver Castillo