Every release, kept.

Mystery Toad

Undisclosed

• Chosen by the roaster, revealed on delivery
• A single micro-lot, never listed publicly
• Original artwork, painted for this release

Nomen Nescio

Cranberry, Floral candy, Sweet liqueur

• 120h macerated natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
• Needs a month to open up — two even better
• Grown at 1500 to 1600 masl.

Maragogype's Child

Candied citrus, Orange cake, Karkade

• 72h macerated natural — The whole cherries rest in a sealed, temperature-controlled ferment before drying — slower, deeper fruit and more complexity in the cup.
• Needs a month to open up — two even better
• Grown at 1550 masl.

OJ 96

Red currant, Dates, Rum

• 96h orange-juice co-fermented natural — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
• Needs a month to open up — two even better
• Grown at 1500 to 1600 masl.

Moonshine

Pecan, Roasted nuts, Citrus

• Natural — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
• Needs a month to open up — two even better
• Grown at 1500 masl.

Apple Explosion

Roasted almonds, Toasted caramel, Toffee

• 48–72h anaerobic honey · red apple + lactobacillus · stainless-steel bioreactor — Sealed away from oxygen, the cherries ferment slowly and evenly — a controlled way to build layered, wine-like fruit.
• Fermented with red apple and lactobacillus — the apple is in the tank, not just the name.
• Twenty days of stabilisation in fique-lined bags before it leaves the farm.

Abordage

Rum, Brown sugar, Nutmeg, Childhood nostalgia

• Washed · 3-month rum-barrel finish — The fruit is removed before drying, leaving the variety and the soil to speak — cleaner, more transparent, more acidic.
• Aged three months in oak rum barrels — turned by hand every single day. The barrels come from the farm's own cooperage in Caldas; the farm came out of the cooperage, not the other way round.
• Castillo: 23 years of breeding at Cenicafé before it was released in 2005.

Papáyo

Tropical fruit, Stone fruit, Floral

• Natural · raised-bed dried — The cherry dries whole in the sun, so the fruit sugars stay with the bean — sweeter, heavier, more berry-like.
• Grown at 1,600 – 1,750 masl.
• A print of an original oil painting — a small collectible, with a share of every bag returning to the artist.

Zenafina Decaf

Milk chocolate, Cacao nibs, Honey, Caramel, Vanilla

• Washed · sugarcane decaf — The fruit is removed before drying, leaving the variety and the soil to speak — cleaner, more transparent, more acidic.
• Grown at 1,500 – 1,700 masl.
• A print of an original oil painting — a small collectible, with a share of every bag returning to the artist.

Pond

• Natural anaerobic — Sealed away from oxygen, the cherries ferment slowly and evenly — a controlled way to build layered, wine-like fruit.
• A print of an original oil painting — a small collectible, with a share of every bag returning to the artist.