This coffee is produced by Robinson Rivera at his farm El Silencio in Piendamó, Cauca, Colombia, at an altitude of 1700-1850 meters. The beans are Castillo variety and processed using an anaerobic natural method, where the cherries ferment in sealed tanks for 48 hours before being dried in a parabolic drier and finished in a mechanical silo below 40 degrees. The cup profile offers jammy and boozy characteristics with blackcurrant liqueur and orange peel notes.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
