Sorellina Coffee Co.

07/14/2026

ORIGIN: Volcán, Chiriqui, Panama
PRODUCER: Jamison Savage
FARM: Iris Estates
ALTITUDE: 1800 MASL
VARIETAL: Geisha
PROCESS: Natural, Carbonic Maceration
FERMENTATION: Nitrogen

SENSORY
AROMA:White Grape, Tangerine, Rosehip
FLAVOUR: White Grape, Passionfruit, Cranberry, Pink Florals
TACTILE: M+ Acidity, M Sweetness, Silky-Juicy Body, Super Complex confectionary, tropical aftertaste.

07/08/2026

Will you be poolside this summer(or lakeside, or seaside, or riverside, or honestly anywhere outside)? Well, I got you. Granja paraiso 92 instant and maple lime-aid is your ticket to tropical, refreshing sips. 1 packet I Left My Wallet in El Paraiso Instant coffee, 150g water, Lime-aid (10g maple syrup, 20ml fresh lime juice, 20ml water), ice and garnish🍋‍🟩😎

07/06/2026

PRODUCER POETRY VOL.5: THE MADAGASY 40, REBUILDING AN INDUSTRY AND THE BEAUTY OF LOW INTERVENTION PROCESSING ORIGIN: Ampary, Itasy, Madagascar
PRODUCER: 40 Madagasy Smallholders
EXPORTER: Madagascar Coffee Company
PRODUCTION: Inter-crop planting, post-monsoon recovery, replanting.
ALTITUDE: 1400 MASL
VARIETAL: Bourbon/Catimor
PROCESS: Low-Intervention Washed

SENSORY
AROMA: Chamomile, Cocoa, Pear
FLAVOUR: Lemongrass, Milk Chocolate, Persimmon
TACTILE: M Acidity, m Sweetness, Silky Body, Lingering Floral Aftertaste.

07/06/2026

Playing with Botanicals, co-fermentation with local herbs, and innovation at Banko Chelchele. ORIGIN: Gedeb Woredo, SNNPR, Ethiopia
WASHING STATION: Banko Chelchele
ALTITUDE: 1800 MASL
VARIETAL: Landrace
PROCESS: Natural Anaerobic
CO-FERMENTATION: Fresh Rue

SENSORY
AROMA: Botanical, Winey, Pomegranate
FLAVOUR: Pomegranate, Lavendar, Orange
TACTILE: M Acidity, M+ Sweetness, Full/Sticky Body, Long Intense Botanical Aftertaste

07/06/2026

Playing with Botanicals, co-fermentation with local herbs, and innovation at Banko Chelchele. ORIGIN: Gedeb Woredo, SNNPR, Ethiopia
WASHING STATION: Banko Chelchele
ALTITUDE: 1800 MASL
VARIETAL: Landrace
PROCESS: Natural Anaerobic
CO-FERMENTATION: Fresh Rue

SENSORY
AROMA: Botanical, Winey, Pomegranate
FLAVOUR: Pomegranate, Lavendar, Orange
TACTILE: M Acidity, M+ Sweetness, Full/Sticky Body, Long Intense Botanical Aftertaste

07/06/2026

THE DRY RAINFOREST MICRO-CLIMATE’S OF SOZORANGA, BRIGHT ACIDITY AND CRISPY APPLE. ORIGIN: Sozoranga, Loja, Ecuador
PRODUCER: Fabricio Coronel Pilco
FARM: Hacienda La Florida
SOIL TYPE: Sandy Loam
MICRO-CLIMATE: Dry Rain Forest
ALTITUDE: 1700 MASL
VARIETAL: Typica Mejorado
PROCESS: Washed

SENSORY
AROMA: Stone Fruit, Honey, Apple
FLAVOUR: Green Apple, Golden Sugar, Apricot
TACTILE: M+ Acidity, M Sweetness, Apple Juice Body, Long Refreshing Aftertaste.

07/03/2026

Heatwave woes? Why not gaslight yourself by brewing hot coffee in the sun, you’ll feel less hot on the outside if you’ve got hotter coffee on the inside. I think. What’s in this little bag you ask? The first of 4 new coffees dropping this weekend

06/28/2026

06/06/2026

Studies of Innovation Vol.3 The Power of phased fermentations with Edwin Noreña.
ORIGIN: Circasia, Quindío, Colombia
PRODUCER: Edwin Noreña
FARM: Finca Campos Hermoso
VARIETAL: Caturra
PROCESS: Carbonic Maceration Honey
FERMENTATION: 3 Phases
-Phase 1: With mosto
-Phase 2: Glucose
-Phase 3:Introduction of dried and fresh fruit.
CO-FERMENT ADDITIVES: Dried and Fresh Apple

SENSORY
AROMA: Green Apple, Toasted Almond, Tropical
FLAVOUR: Green Apple Candy, Lime Cordial, Jasmine, Caramel
TACTILE: H Acidity, H Sweetness, Juicy body, Long Ridiculous Confectionary Aftertaste

06/03/2026

Nariño in the Aeropress, let’s go! 17g ground at 575 microns :225ml(93C) standard position, 2x Aeropress filters. 1st pour 120g, wait 1 minute. Pour to 200g, wait until 2 minutes. 30 second press, remove the plunger, pour 25g water, immediately press for 5 seconds. Super clean tasty cups every time.