06/06/2026
Beyond excited to announce that I’ve got a special lineup of Colombian coffees coming over the next few months 🇨🇴
First up is a Colombia Quindío Honey Processed Co-Fermented “IPA Caturra” produced by at his facility .
Tasting notes of dried mango 🥭, chamomile tea 🌼, cantaloupe 🍈, and berry Capri-Sun 🧃
This coffee doesn’t taste like beer despite the IPA name 😂 “IPA” comes from the hop/mosto culture Sebastian created and added to the ferment, not from added beer flavoring!
Available for a limited run at the Roastery and online.
Big long coffee nerd description below 👇
Señor Sebastian starts with ripe (Caturra cherries, Caturra is the coffee variety) and begins the fermentation process in sealed tanks for 100 hours. The cherries are then removed and honey processed, mixed with a hop/mosto culture, and sealed again in tanks with CO₂ for another 100 hours.
(Honey process, simply put, is a processing method where the cherries are depulped but a thick layer of mucilage is left on the seed. It lands somewhere between a washed and natural process.)
The hop/mosto culture Sebastian concocted is made using traditional beer hops and the juices from coffee cherries to create a starter culture that is added to the honey-processed cherries during the second 100-hour fermentation.
After fermentation, the coffee is dried on open patios at a controlled temperature of 105°F, followed by a two-phase shade drying process lasting around five days.
The entire process sounds absolutely wild, and it is! 😜
Sebastian is renowned for creating all sorts of unique coffees, and I’m beyond excited I was able to snag some. It’s tasting absolutely wonderful.
I was fortunate enough to connect with Colombian exporter , who introduced me to Sebastian’s coffee, and importer , who helped get this coffee to me.
As mentioned, this coffee is in limited supply, and for good reason 😋 It’ll be available to try as espresso and pour over at the cafe during retail hours.
Come get it while ya can.
Have a great weekend.
