Limited Edition-Pacific

Roaster notes

.coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } La Plata, Huila, Colombia | Co-fermentation | Limited Edition The Story The Process The Cup Recipes In 1978, three Japanese musicians, Haruomi Hosono, Shigeru Suzuki, and Tatsuro Yamashita, gathered to record an album called Pacific . None of them had spent much time in the tropics. What they were chasing wasn't a place, exactly, it was a feeling. The warmth of somewhere far away, conjured entirely through music. The album became one of the defining records of Japanese City Pop, a document of a summer that existed only in imagination. That's the spirit we wanted to carry into this coffee. Pacific is our limited edition, a coffee built not just to taste a certain way, but to create an experience. Inside each bag, you'll find a card with a QR code linking to a curated playlist: City Pop, Exotica, jazz fusion, and tropical sounds, anchored around that 1978 album. The idea is simple: press play while you brew. Let the music and the cup arrive together. The coffee itself comes from Los Patios , a processing facility in La Plata, Huila, established in 2022 and built as a genuine hub of coffee research and development. Since April 2023, Los Patios has been home to a dedicated R&D team led by Juliana Serna and Alberto Gutierrez , working to push the boundaries of processing while preserving the physical quality of the bean. This lot is the result of that work, a Castillo co-fermentation designed to evoke something specific: lemon on ice, a hint of coconut, a long summer afternoon. This lot is a co-fermentation , developed by the R&D team at Los Patios using Castillo cherries sourced from smallholder producers in the La Plata region, farming at altitudes between 1,600 and 1,900 meters . Processing begins at the farms themselves: after depulping, producers carry out a 12-hour aerobic fermentation in cherry before delivering the wet parchment to Los Patios. From there, the R&D team takes over. At Los Patios, the depulped coffee is combined with a coconut and lemonade concentrate alongside a proprietary solution developed in-house. The focus at this stage is less about fermentation per se, and more about the careful transfer of flavor precursors from the concentrate into the coffee, a controlled absorption that lasts 2 days . Once drained, the coffee moves to mechanical silos for 8 days of continuous drying , monitored and rotated constantly to ensure even moisture reduction throughout the lot. Bright, tropical, and surprisingly delicate, an imaginary summer in a cup. The first sip is all lemon : zesty, clean, and immediately refreshing. Coconut follows, creamy and sweet, but light enough to keep things moving. Together they build something that feels less like a processed coffee and more like a well-made tropical drink: effortless, evocative, and easy to love. This is a coffee to brew slowly, with the playlist on. The album has been waiting since 1978. The cup is finally ready. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds . Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee , water at 92°C , and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30 . Press play. Enjoy the coffee. Origin: Colombia, Huila (La Plata) Processing Facility: Los Patios R&D: Juliana Serna & Alberto Gutierrez (The Coffee Quest) Process: Co-fermentation (Coconut & Lemon concentrate) Altitude: 1,600–1,900 masl Varietal: Castillo Tasting notes: Coconut - Dried Pineapple - Fig - Lemongrass document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });

Tasting notes