A single-origin Colombian coffee from El Placer, Quindío, grown at approximately 2000 meters altitude by farmer Sebastián Ramírez. The Caturra varietal is processed using a honey co-ferment technique with fruit pulp, creating a light roast with bright acidity. Flavor profile features orange sherbet, mango, and passionfruit.
Founded by Greg Lanctot and Jessie Lewin, rising stars in Montreal's coffee scene who roast micro and nano lots. With head roaster Jessie leading the vision, they believe all coffees should be drunk with excitement, sourcing some of the most adventurous varietals and processes in the coffee landscape.
