This coffee is a decaffeinated selection from the Popayán region in Cauca, Colombia, grown at altitudes between 1500 and 2070 meters. It is a blend of Colombia, Castillo, and Caturra varieties, processed using the Ethyl Acetate (sugar cane) decaffeination method. The cup profile features notes of lemon, lime, and dark chocolate, characterized by a juicy acidity and a syrupy body.
Cult Coffee Roasters started as a small Edinburgh neighbourhood spot in 2014 before adding its own roasting operation in 2020. The roastery, now based in Newbridge near Edinburgh, uses a 6kg Giesen to roast small batches on Mondays and Tuesdays each week, developing separate profiles optimized for espresso and filter brewing. The team takes a collaborative approach to dialling in each coffee, tasting together to find roast curves that highlight the work done at origin. Sourcing prioritizes seasonality, with the range evolving throughout the year to reflect what is freshest and most interesting from producing regions. Cult's ethos centers on inclusivity and knowledge sharing within Scotland's growing specialty coffee community.
