Orange Blossom, Colombia

£14.00

Candied Orange · Grapefruit · Floral

Our Orange Blossom comes from Santiago Noriega's family project, Finca Cultivares, situated near Pitalito in the high-altitude hills of Huila, one of Colombia's premier coffee-growing landscapes. Raised in a traditional coffee-producing family from Tarqui, Santiago’s path took a pivotal turn when his family relocated to Pitalito, leading him to enroll at SENA, Colombia’s national vocational training institute. His exceptional talent quickly led to a five-year tenure as a SENA instructor in cupping, roasting, and barista skills before he returned to the land with his family. Finca Cultivares is the culmination of that journey, blending generations of heritage with a precise, craft-driven approach to producing high-tier coffees from exotic varieties.

This lot is processed using an Anaerobic Washed method, designed to highlight the vibrant natural profile of the Pink Bourbon variety while building layered aromatic depth. Hand-selected at peak maturity, the cherries undergo an initial controlled anaerobic fermentation stage in oxygen-free tanks. This enclosed environment allows specific microbial activity to take place, encouraging rich ester formation and developing structured organic acids while preserving remarkable cup clarity. Following fermentation, the coffee is depulped, washed clean, and gently slow-dried to maintain moisture stability and emphasize its bright, expressive character.

The result is a coffee where vivid fruit structure, sparkling acidity, and delicate sweetness exist in seamless harmony, bringing forward bright candied orange and lively grapefruit framed by a long, lingering floral finish like fresh honey. Elegant and impeccably balanced, Orange Blossom is a testament to Santiago’s technical mastery and vision for modern Colombian specialty coffee.

Available in whole bean, Aeropress, espresso, filter, and cafetière in 250g.

Espresso recipe: 20g dose · 44g yield · 28 seconds · 6 bar · 93.5°C

Filter recipe: 20g dose · 280 yield · 3:30 · 88°C

Origin: Pitalito, Colombia · Producer: Santiago Noriega · Process: Anaerobic Washed · Altitude: 1650 MASL · Cultivar: Pink Bourbon · SCA Score: 88

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We will donate millions.

We may be a small company - but we have big dreams.

By sharing our profits, we want to create a reliable fund for animal charities all over the UK using what we know best: roasting truly exceptional coffee.

Read about our story.

Coffee is a story.

Cultivares Farm is a family-led project born from a desire to do things differently. It is rooted in the value of specialty coffee and shaped by the professional journey of Santiago Noriega, a young coffee producer from Tarqui, Huila. Raised in a coffee-producing family, Santiago grew up surrounded by the rhythms of farm life and the commercial world of wet coffee trading, thanks to his parents, Aldemar and Diana Noriega.

Although his interest in coffee lay dormant for many years, it had been quietly growing alongside him since childhood.

After a severe crisis in 2001 forced the family to leave behind the commercial side of coffee, they moved to the city of Pitalito in search of new opportunities. It was there that Santiago enrolled at SENA, Colombia’s national vocational training institute, where he discovered a deep passion for coffee. His talent and dedication earned him roles at several coffee companies before he returned to SENA, this time as an instructor in cupping, barista skills, and roasting. After five years of teaching and refining his craft, Santiago made the decision to focus entirely on his own farm—bringing his family into the project and applying his knowledge to produce differentiated coffees from exotic varieties, using traditional methods. Cultivares Farm is a reflection of both his roots and his vision for the future.

The process starts with selective harvesting and density sorting, followed by flotation. Whole cherries then undergo a short and controlled pre-fermentation stage to initiate enzymatic activity and develop aromatic precursors while limiting excessive fermentation influence.

The cherries are subsequently depulped and moved into a second controlled fermentation stage where environmental variables are managed to encourage clean ester formation and balanced organic acid development.

Following fermentation, the coffee is fully washed, removing residual mucilage before slow drying on raised beds. This slower drying approach supports moisture stability and helps maintain cup clarity over time.

Origin: Colombia

Region: Pitalito, Huila

Producer: Santiago Noriega

Cultivar: Pink Bourbon

Process: Anaerobic Washed

Altitude: 1,700 MASL

We are brewing this two ways at our shop in Devon.

Espresso

Dose: 20g

Yield: 44g

Brew Time: 28 seconds

Pressure: 6 bar

Temperature: 93°C