This coffee is from Costa Rica, processed using anaerobic natural methods at Cordillera De Fuego SA. Founded in 2015 by two coffee-producing families with over 40 years of experience, the farm uses innovative thermal shock and anaerobic fermentation techniques. The process involves harvesting cherries at 26 Brix, pulping and pairing with mucilage, then fermenting in sealed tanks to build CO₂ pressure for 18-23 hours. The coffee is then sun-dried with precise coordination. The bean varieties are Catuai and Caturra, grown at 1275-1350 meters altitude. In the cup you'll get flavor notes of cinnamon, gingerbread and sultanas.
Special Guests Coffee was founded in 2022 by Paul Ross, a two time UK Barista Champion who took the title in 2019. After stints at Origin Coffee, Kiss the Hippo, and Watch House, Paul launched a boutique roastery focused on rare micro lots, competition level beans, and exclusive varietals in extremely limited supply. The flagship café on Aybrook Street in Marylebone opened in late 2023, featuring two long silver counters: one dedicated to espresso, the other to a pourover brew bar offering 12 single origin coffees as hand brewed filter. The roastery also maintains an archive of carefully frozen coffees, giving standout lots a second chance to shine. A monthly subscription delivers 100g of rare, world class coffee to members.
