What we learn roasting

The roastery notebook

Recipes, processes and everything you ask us about specialty coffee. Written from the roaster, not from a desk.

Bourbon Flor de Jamaica Colombia: Pink Bourbon co-fermented with hibiscus cafes Bourbon Flor de Jamaica Colombia: Pink Bourbon co-fermented with hibiscus Colombian Pink Bourbon from Huila subjected to an anaerobic wash co-fermented with hibiscus flower. The result is a floral, acidic, and vibrant cup with a clear finish of pomegranate and ... 3 min read Read the article →
Bourbon Pola El Salvador: the classic honey from Las Brisas bourbon Bourbon Pola El Salvador: the classic honey from Las Brisas Classic Bourbon from Finca Las Brisas (Pola's Coffee, Juayúa), processed in honey: the cherry is depulped but dried... 3 min Castillo Pola El Salvador: natural anaerobic from Carlos Pola anaerobico Castillo Pola El Salvador: natural anaerobic from Carlos Pola Bourbon Castillo grown at Finca Las Brisas (Juayúa, El Salvador) by Carlos Pola, subjected to a natural anaerobic f... 3 min Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé bourbon Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Pitalito-Bruselas, Huila), with a washed co-fermentation... 3 min how-to-make-specialty-coffee-in-v60-recipe-and-tips cafe especialidad how-to-make-specialty-coffee-in-v60-recipe-and-tips Step-by-Step Recipe for V60 (ratio 1:16.7, 92-94°C, medium grind): bloom, pours, and drainage. Adjustments for unde... 3 min

From theory to the cup

All of this tastes better with good coffee

We roast on Mondays and Thursdays in Alcover and send it out within 24–48 hours. Start with the pack and stay with whichever one you like.

See the list