This Colombian espresso is sourced from the Caficauca cooperative in the Cauca region at approximately 1700 meters altitude. The coffee is a blend of Colombia, Caturra, and Castillo varieties, processed using the traditional washed method with fermentation lasting 16-19 hours and dried in parabolic solar dryers. Composed of lots from approximately 85 small growers, each with average farm sizes of 1.6 hectares. The cup profile features a syrupy body with dark chocolate and molasses notes.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
