Fieldwork - Fitzroy North

"House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines.

While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits."

Origin - Estrella del Ostro, Huilia, Colombia

Roast date - 15/04/2025

Variety - Field blend

Process - Washed

Flavour notes - Chocolate, Medjool date, Dried cherry

"Gamma Ray is the latest addition to our range; a dark-roast espresso that’s bold, full-bodied, and richly concentrated.

While each iteration of Gamma Ray features a new collection of coffees, the end goal never varies — an espresso that offers a deeper, richer, and darker profile, tasting of baker’s chocolate, cooked sugars, and forest fruits."

"Located in the Western Province, the Gitesi operation extends beyond just the washing station to a farm of around 20,000 coffee trees, owned by the Gahizi family. Here, they’re able to experiment with innovative sustainable agricultural techniques and different varieties of coffee trees.

At Gitesi, ripe coffee cherries delivered daily from nearly 1,800 local smallholder farmers are hand-sorted before pulping — a process that removes the skin and majority of fruit flesh from the seeds inside. The coffee then undergoes around 16-hours of dry fermentation and a 12-hour freshwater soak before being dried on raised beds for up to 15 days.

This season’s selections from Gitesi are just wonderful — amongst the best we’ve seen in recent years. Expect warmth, balance, gentle but defining acidity underpinned by red fruit sweetness and flavours of baking spice."

"The lot is composed of coffees from four smallholder farms, with individual growers making contributions to create an export-sized consignment.

Wilder Anthony Vasquez Estela provided the largest share, approximately 45% of the total lot. Nehemias Estela Chilcon followed closely with around 35%. Edid Ramos Romero contributed about 15%, while Benico Lopez Bentancur rounded out the group with roughly 5%.

Producers contributing to La Danta regularly engage with agricultural educators, participate in local workshops, and collaborate with neighbors to refine sustainable practices. They process coffee cherries fully washed, fermenting them in sealed bags or open tanks for 25 to 40 hours without water, depending on farm-specific climatic conditions. Beans are subsequently washed, dried on shaded beds for 15–20 days, and carefully prepared for. export. 

In the cup, we find La Danta to be complex, rich, and layered, offering ripe strawberry, black grape, and baking spice with a sweetness reminiscent of maple syrup or light molasses.

This is our first season buying from these producers, and have done so through import partners, Caravela Coffee."