We released some VERY small 60 gram bags at Cafe Collectif. We had sold out but had some Ombligon/Papayo left, so we tossed in the cryo-freezer for this precise moment when we had the simulation boxes ready. Let it rip while they last! 

One of the most beautiful, complex coffees of the year by our friend Wilton Benitez.

WILTON

Colombia’s coffee alchemist and fermentation futurist. He’s not just a farmer; he’s a flavor architect, blending science and art to craft some of the most exhilarating coffees on the planet.

Running the show at his experimental playground, Granja Paraíso 92 in Piendamó, Cauca, Wilton Benitez isn’t just growing coffee — he’s engineering it. Drawing inspiration from the world of craft beer and fine wine, he uses cutting-edge fermentation techniques, layering multiple stages, dialing in temps with lab-like precision, and introducing custom yeast strains to coax wild, unforgettable flavors from every single bean.

Wilton's commitment to excellence has earned him numerous awards, including:

• Best Cup of Cauca 2023
  
• The Golden Bean 2022
  
• Colombia Land of Diversity 2019 & 2023
  

Dubbed "Orange fruit", this is a wild co-ferment from Seb Ramirez using all sorts of fruit pulp! This thing tastes like creamy mango, passionfruit, orange deliciousness. For us, we enjoyed that this particular co-ferment had a little more brightness than others tend to have, so if you like a little more bright acidity to your coffee, you'll appreciate this one. It still remains rather round but, you'll get the point once you sip it ; )

EL PLACER

Tucked high in the verdant hills of Quindío, Colombia, El Placer Farms feels like an old-coffee country fairy tale with a modern twist. Altitude between roughly 1500-1744 m (and higher in select lots) gives the beans breath and time to stretch their legs. The founder, Sebastián Ramírez, took his father’s small plot, his own curiosity and the boldness of countless sunrise coffee picks, and built something much larger: an ecosystem of farms, driven not just by yield, but by character. 

Their motto could be “no shortcuts, lots of curiosity.” They lean into experimental processing (co-fermentations, controlled drying, even “mosto” activators—yes, they go there) to pull out flavour profiles that make you pause, sip, then lean in for a second and third look.

This is a special offer from the EL Placer project from Seb Ramirez. You may have already seen his coffee from some of the most well known roasters offering progressive & innovative coffee but, now we are releasing our iteration of these WILD ones from Seb.

This is PINK. Like fruity cotton candy, bursting with sweetness and juicy mouthfeel...you're not going to want to miss it. Offered in 100g format OR potentially as part of the forbidden fruit box, if you're lucky!

EL PLACER

Tucked high in the verdant hills of Quindío, Colombia, El Placer Farms feels like an old-coffee country fairy tale with a modern twist. Altitude between roughly 1500-1744 m (and higher in select lots) gives the beans breath and time to stretch their legs. The founder, Sebastián Ramírez, took his father’s small plot, his own curiosity and the boldness of countless sunrise coffee picks, and built something much larger: an ecosystem of farms, driven not just by yield, but by character

Their motto could be “no shortcuts, lots of curiosity.” They lean into experimental processing (co-fermentations, controlled drying, even “mosto” activators—yes, they go there) to pull out flavour profiles that make you pause, sip, then lean in for a second and third look.