Pre-order — ships early November 2026 Grown and processed by Andrés Cardona. The boldest of the three, and the one for drinkers who like a coffee that argues back — off Finca La Ilusión, Andrés's own eight-hectare farm in Santa Bárbara, Antioquia, the same land as Primer Paso, our dedicated hectare. How it's processed A 96-hour fermentation in closed tanks, with water and sugar cane honey added to bring the whole mass up to roughly 15% sweetness before it ever starts breaking down. That extra sugar gives the fermentation something to work on, and it pushes the cup deep into wine territory. The coffee is then dried mechanically for control. Details Producer: Andrés Cardona Farm: Finca La Ilusión, Santa Bárbara, Antioquia, Colombia Altitude: 1,522 masl Varieties: Castillo & Colombia Process: Natural, 96-hour sugar cane honey co-ferment Expected profile: Blueberry, cocoa nib, red wine A note on this one: it is fermentation-forward and unapologetic about it. If you love a clean washed Colombian, start with Red Sunset instead. If you want the coffee equivalent of a big red wine, this is your bag. Same trees, three answers This harvest was split about evenly three ways. Luna Azul, Red Sunset, and Purple Honey are the same fruit off the same trees, taken in three completely different directions in the wet mill. Drink all three and you are tasting processing, not terroir. We can't think of a better way to understand what Andrés actually does. Grown and processed by Andrés Andrés farms eight hectares at Finca La Ilusión — the land he moved to when he left the family farm to focus on processing. Needing a mechanical dryer for that move is what led to the trade that gave us the Primer Paso hectare. On August 14, 2026 we committed to every lot from all eight hectares. His largest harvest ever, already picked. He also buys cherry from neighboring farms and processes it on site, and he is very good at it. These lots are different: grown and processed by Andrés, on his own trees. When we buy coffee he grew rather than coffee he processed for somebody else, the grower's share and the processor's share both stay with him. What we put back Year two of our five-year agreement funds an agronomy program run by Sandra Tamayo, an agricultural engineer who walks the field rows and then cups the results herself. Soil sampling analyzed at the National University of Colombia in Medellín, a nutrition plan, phenological monitoring, harvest forecasting. Every report, score sheet, invoice, and soil test is published on our farm page. How pre-orders work — the honest timeline The container reaches us in late October 2026. Then it needs roasting, and then it needs resting — coffee is better several days off the roaster than it is on day one, and we are not going to ship you something that hasn't settled. Realistically, that puts a bag in your hands in early November. You're charged at checkout, and we'll email you the roast date before it ships. If anything slips at origin or in customs, we'll tell you rather than leave you wondering. More on unusual fermentations in exotic coffee processing methods.
Mike Mann founded The Roasted Record in 2013 in Stuart, Florida, starting on his front porch with a small roaster and a collection of vinyl records. The business opened its first permanent home in a renovated mid century modern building in 2017, where Mann now operates two Diedrich roasters: a larger machine for production and a smaller one for competition roasts and limited edition releases. The product line pays homage to its origins, with blends named The 33, 45, and 78 after vinyl record speeds. Mann has won bronze medals at the Golden Bean North America Competition in 2019, 2022, and 2023, and competed in the U.S. Coffee Championship Semifinals.
