Welcome To The Final Deep Dive 

Here you will find explanations on the origins of the flavours during roasting (John Espetia) and on the farm (Omar Arango) 

As always quick notes below, an easy  link to the first deep dive 


and a pointer to even more in the mail list

Quick Notes 

John Espetia On Roasting

  • Different cultures require different roasts

- in Colombia sweetness is emphasised and acidity sacrificed

- in Europe acidity and inherent characteristics are  emphasised 

  • There is a difference between the sweetness from the roasting and sweetness naturally found in the coffee. We wanted to emphasise the natural sweetness. ​

Omar Arango On Production 

  • Aerobic fermentations enhance florality and anaerobic particular fruit notes like passion fruit 

  • Organic production keeps all the microorganisms needed for fermentation alive 

  • So it's also important to keep forests and soils healthy to have all the flavour producing microorganisms around. 

  • The next step is for Finca San Luis to use its forest to find yeasts and bacteria that produce new flavours

  • Because of the structure of natural coffee (skin-pulp-bean) it takes much longer to dry

Outro From Me 

  • ​It's rare the farmer, roaster and us can all taste coffees and share notes together 

  • We will send your tasting notes and reactions back to the farmer and develop coffees that will impress you further

  • That's for being part of this  flavour, knowledge and heart driven community and building this piece of work!

For more join the mail list below!