This coffee is a Castillo variety from Finca El Paraiso in the Piendamo municipality of Cauca, Colombia, grown at an altitude of approximately 1960 meters. It undergoes a specialized Y05 processing protocol, involving ozone disinfection, anaerobic fermentation, and a yeast-mediated bio-reactor fermentation, followed by a thermal shock wash. This meticulous process results in a distinct flavor profile featuring notes of wild strawberries, sweets, and tinned peach juice. It is recommended for filter brewing methods and is best enjoyed black.
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.
