This single-origin coffee comes from Finca Santuario in Colombia, grown at 1800-1900 meters altitude. The Red Bourbon varietal is processed using Mossto Anaerobic method, featuring a unique double carbonic maceration process. Cherries are soaked for 4 hours, then fermented anaerobically with CO2 in a Mossto-enriched environment for 48 hours. After wet milling, 35% of mucilage is retained on the parchment for an additional 48 hours with agitation every 12 hours. Mossto is a concentrate of crushed cherry pulp, similar to winemaking techniques.
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.
