Single-origin coffee from Cauca region in southern Colombia, grown at 1900-2000 meters altitude. Pink Bourbon varietal harvested at 95% ripeness from Granja Paraiso 92 and Finca La Macarena farms. Processed using a double anaerobic method combining yeast fermentation and thermoshock treatment. Cherries undergo two separate fermentation phases in bioreactors with recovered juices, followed by thermal shock and cold water washing. Dried at controlled temperatures (40°C for 12 hours, then 35°C for 24 hours).
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.
