- s̴̹̀̎̇͗̍͗̾̋̏̈͐͒̕͠͠ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅm̵̢͕̫̓̔͑̊̈u̷̬̩̰̫͕̘͎̔́̃̄̍͋̓l̶̬̞͎̖͉̹̝͕̝͖̣̉͆ǎ̴̯̀͠t̸̫̫̤͕̳̻̰̣̭́̌̉͝ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅŏ̸̡̼̺̫̥̻͈̞̍͆̏̓́͜͝ͅǹ̷̨͍̮̥̹̘͙̗̻̬̬̜̥̮̃̒̈́̽͗̿̍̄̂̏͆͠͝ #1 - Sidra Wave - Pepe Jijon - 399 super light roast
s̴̹̀̎̇͗̍͗̾̋̏̈͐͒̕͠͠ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅm̵̢͕̫̓̔͑̊̈u̷̬̩̰̫͕̘͎̔́̃̄̍͋̓l̶̬̞͎̖͉̹̝͕̝͖̣̉͆ǎ̴̯̀͠t̸̫̫̤͕̳̻̰̣̭́̌̉͝ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅŏ̸̡̼̺̫̥̻͈̞̍͆̏̓́͜͝ͅǹ̷̨͍̮̥̹̘͙̗̻̬̬̜̥̮̃̒̈́̽͗̿̍̄̂̏͆͠͝ #1 - Sidra Wave - Pepe Jijon - 399 super light roast
$30.00 - s̴̹̀̎̇͗̍͗̾̋̏̈͐͒̕͠͠ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅm̵̢͕̫̓̔͑̊̈u̷̬̩̰̫͕̘͎̔́̃̄̍͋̓l̶̬̞͎̖͉̹̝͕̝͖̣̉͆ǎ̴̯̀͠t̸̫̫̤͕̳̻̰̣̭́̌̉͝ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅŏ̸̡̼̺̫̥̻͈̞̍͆̏̓́͜͝ͅǹ̷̨͍̮̥̹̘͙̗̻̬̬̜̥̮̃̒̈́̽͗̿̍̄̂̏͆͠͝ #1 - Sidra Wave - Pepe Jijon - 406 light-medium roast
s̴̹̀̎̇͗̍͗̾̋̏̈͐͒̕͠͠ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅm̵̢͕̫̓̔͑̊̈u̷̬̩̰̫͕̘͎̔́̃̄̍͋̓l̶̬̞͎̖͉̹̝͕̝͖̣̉͆ǎ̴̯̀͠t̸̫̫̤͕̳̻̰̣̭́̌̉͝ͅi̶̡̹͈͎̳̞͙͖̾̂̀͑̀͆̑̓̽̉͐͘͘ͅŏ̸̡̼̺̫̥̻͈̞̍͆̏̓́͜͝ͅǹ̷̨͍̮̥̹̘͙̗̻̬̬̜̥̮̃̒̈́̽͗̿̍̄̂̏͆͠͝ #1 - Sidra Wave - Pepe Jijon - 406 light-medium roast
$30.00
399 SUPER LIGHT ROAST
ROASTED SEPT. 16th
TIME – 9:40
DEV TIME – 1:31
END TEMP – 399°F
ROAST – SUPER LIGHT
This is a VERY light roast, aged about one month, ready to brew NOW or place in freezer right away. This roast is very light & therefore will be much more floral, lighter bodied, and bright compared to the more developed "406 light-MEDIUM" roast.
406 LIGHT-MEDIUM ROAST
ROASTED OCT. 14th
TIME – 9:05
DEV TIME – 1:32
END TEMP – 406°F
ROAST – LIGHT-MEDIUM
This is a light-MEDIUM roast, roasted on the 14th of October. This roast will have a stronger maillard flavour and will be much bigger in body, but have less florals and more sweetness than the lighter version. Age this 2–3 weeks MINIMUM before consuming, otherwise place in freezer after that same time frame.
Origin: Paraiso 92 in Pendiamo, Colombia
Altitude: ~2000m
Process: thermal shock
Varietal: Papayo
Roast Level: light
Notes: tropical fruit, lavender, existentialism
More about the coffee:
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