Single origin coffee from Finca Campo Hermoso in Quindío, Colombia, grown at 1600-1700 meters altitude. Red Bourbon varietal processed using an innovative anaerobic natural method with carbonic maceration. The process includes anaerobic fermentation, carbonic maceration, and submerged fermentation with inoculated yeast and fruit pulp, followed by sun drying. Produced by Edwin Norena, a Q grader and agroindustrial engineer, in partnership with the Santuario Project, which selects exceptional lots from specialty-focused producers.
The Little Marionette is a specialty roastery in Rozelle, in Sydney's Inner West, founded in 2010 by Ed Cutcliffe. The name plays on the image of a puppeteer pulling strings, a nod to Cutcliffe's role in connecting producers, roasters and drinkers across the supply chain. The roastery works on a 1967 Probat, chosen for its cast iron thermal properties and the deeper caramelisation they bring to the cup. Around 80 percent of sourcing runs through direct relationships with farms including Volcán Azul in Costa Rica, Finca Campos Hermoso in Colombia and Daye Bensa in Ethiopia, several of which have placed in the Cup of Excellence. The Little Marionette has since expanded internationally with operations in London, Winchester and New York.
