This coffee presents flavors of wild berries, wild herbs, and grapefruit. It is produced by Don Edil Quinayas in San Agustín, Huila, Colombia, from the Pink Bourbon variety. The coffee is made from Arabica and processed using a washed method, then roasted for filter brewing. Don Edil Quinayas began coffee farming on land established through the Jatun Wataka-yo indigenous families, with his Pink Bourbon plantings gaining recognition for quality by 2022 and sourced in partnership with Semilla Coffee.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇩🇪 Berlin, Germany
We Roast Coffee is a Berlin-based specialty coffee roastery founded by Francis and Nino, who believe that "good coffee should do good to everyone involved in it." Francis began roasting in 2019, partnered with Nino in 2021, and in 2024 they expanded from small batches in Charlottenburg to larger production in Neukölln, upgrading to a 45kg Probat roaster. The company's sourcing philosophy centers on making good coffee through responsible choices, recognizing that social and environmental sustainability are interconnected. By building long-term relationships with local experienced producers, they support the intrinsic connection these farmers share with their land and culture while creating conditions for exploration and development of techniques, processes, and varietals. Their commitment to transparency, fairness, and care extends throughout the value chain, with all green beans being traceable to their origins. We Roast Coffee employs a Nordic roast style, developing each profile to enhance the inherent characteristics of each specific coffee for a balanced expression of its varietal, cultivation, processing, and origin. Their offerings range from classic Italian espresso to exciting, juicy, floral filter coffees, with an emphasis on fresh roasts, clean flavors, and traceable beans. The founders bring complementary expertise: Francis has a background in agricultural sciences with specialized knowledge in roasting and sensory development, serving as the green bean buyer, quality control expert, and head roaster. Nino contributes extensive experience in gastronomy and hospitality as a "Restaurantfachmann" (restaurant expert), managing sales, consultancy, and training with particular expertise in high-end equipment and espresso.