This coffee is produced by Javier Rubio at the El Libano farm in Gaitania, Tolima, Colombia, at an altitude of 1750 meters. The coffee is a rare San Bernardo variety processed using the natural method. It features a flavor profile characterized by notes of pineapple, cranberry, and ginger, offering a balance between tropical, boozy fruit and a rich finish. The roast level is light to medium, making it suitable for both filter and espresso brewing methods.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
