It's always a pleasure to source and roast rare coffees for our Reserve Collection, but this release is doubly exciting. We’ve sourced two exceptional coffees for you to taste - one brand new to our roastery, and one returning favourite in limited quantities.
First, we have María Belén Díaz, Colombia - a rare Papayo varietal we're roasting for the first time. Alongside it, we're welcoming back Finca Cascaritas, Honduras, a favourite known for its unique champagne yeast natural process.
If you're a fan of filter brewing, unique coffee varietals or processing methods, these Reserve Collection releases are a must-try.
Keep reading to discover more about each coffee...
María Belén Díaz, Colombia
white peach • jasmine • tangerine
Creamy, floral and tropical
This is our first time roasting the Papayo varietal, and we couldn't be more excited to share it with you. Grown almost exclusively in Colombia’s Huila department, Papayo is a rare and intriguing coffee. With notes of white peach, jasmine and tangerine, this release offers a bright, floral and expressive cup.
Papayo's origins remain something of a mystery. Genetic testing suggests a close relationship with Ethiopian landrace varietals. It grows in elongated, papaya-hued cherries - hence the name - and flourishes at high altitudes, like those found on María’s farm, Finca Resinas, in Acevedo.
María Belén Díaz is a second-generation coffee producer who has spent over twelve years perfecting her craft with her husband and three sons. In addition to Papayo, she cultivates Gesha, Borbón Rosado, Castillo and Caturra, reflecting a commitment to quality and innovation.
We roast this coffee with a light and gentle profile to showcase its complexity and fruit acidity.
Brewing tip: Use a longer brew ratio - 1:16 or 1:17 - to draw out the coffee’s florals and layered fruit notes.
Finca Cascaritas, Honduras
rose • strawberry • nougat
Creamy, fruity and floral
Back by popular demand, Finca Cascaritas is a highlight of our Reserve Collection. Produced by Delmy Hernández and her son Moises, this Pacas varietal is processed using an innovative champagne yeast natural fermentation - a technique inspired by traditional winemaking in France.
This coffee is soft and elegant, with a silky mouthfeel and notes of rose, strawberry and nougat. Floral aromas greet you on the nose, followed by ripe berries and vanilla mid-palate, and a gentle nutty finish.
The farm is located in Ocotepeque, western Honduras, surrounded by volcanic soil, high-altitude microclimates and natural reserves. Since 2015, Delmy and Moises have invested in three-tier African drying beds and solar dryers, allowing them to fine-tune time, temperature and humidity for optimal processing.
Their champagne yeast method starts with selecting ripe cherries, followed by inoculating the mucilage-covered beans with Saccharomyces cerevisiae yeast, then fermenting under precise conditions for up to 72 hours. The result is a coffee that expresses its terroir with clean, refined character.
Brewing tip: For filter, start with a 1:16 ratio. If you’re brewing a pourover, try a cold bloom using 60g of 85°C water to enhance the floral aromatics.
