AUTUMN SPICE

Roaster's Notes

Every Autumn we release a coffee reminiscent of the flavors of the season, and this year is no different. For 2026, we've created a blend that is both balanced and exciting! We took two very different coffees from Colombia - a clean, balanced, chocolatey regional blend from Cauca, and an experimental co-fermented coffee from a single producer in Quindio. The result is a coffee that you can drink on those chilly morning walks and throughout the day. At the La Sirena farm, Juan David Puerta - a food engineer by trade - crafts one-of-a-kind coffees in small batches. After the coffee cherries are harvested at their peak ripeness (determined by a score on a Brix meter) and carefully selected to ensure the highest quality raw material they undergo a 140-hour anaerobic fermentation while still in the cherry. Once this stage is complete, the coffee is pulped. During this process, natural spices are added, allowing a controlled interaction between the aromatic compounds of these spices and the coffee's inherent complexity, which helps develop a unique sensory profile. Finally, the coffee is sun-dried under controlled conditions until it reaches the ideal moisture level, preserving its sensory attributes and ensuring excellent cup quality.