welcome to cafēn subscription.

two coffees. two stories. one subscription.

thank you for being here. each month, we explore a single idea in flavour - origin, varietal, or process - through a pair of coffees. guided by our pursuit of distinctiveness in every cup and the values that carry us forward, we source exceptional coffees from exceptional people across our favourite origins. each release connects you - through us - to the producers whose work we’re honoured to share.

process × terroir.

7 January 2026

 

our january 2026 subscription is all about process × terroir. 
two Colombian coffees; two ways of seeing flavour.

Edinson Argote's natural Geisha shows what careful processing can unlock; Paola Trujillo’s washed Pink Bourbon lets place and varietal speak. together, they invite you to taste process and terroir side by side.

why these two?

process x terroir is our focus this month. Edinson’s geisha is a glimpse into innovative fermentation and precise control in processing - showing how these methods can shape texture, aromatics, and overall expression of the cup. by contrast, Paola’s washed pink bourbon demonstrates how a traditional washed approach can shape what you taste in the cup: meticulous execution that highlights varietal character and terroir with clarity. together, they trace two distinct paths to flavour.

coming soon...

we’re currently working together with Apax Lab Minerals to curate a water profile tailored to our coffees. once ready, you’ll be able to mirror the water we brew with at cafēn. we’ll share details as soon as it’s available. other equipment we use to brew these subscription coffees will also be available on our online store soon, eligible for your exclusive 15% subscriber discount.

and finally...

you’re invited — join us for our subscriber-only live session with head roaster Levi. under this month’s theme, process × terroir, we’ll explore how varietal and processing shape sweetness, clarity, and texture - and how our roast approach brings that to the cup.
what to expect:
  • a quick walk-through of each coffee: farm, process, and intent
  • our roast approach: targets, trade-offs, and how we profile for clarity
  • tasting & discussion: what we look for, how we evaluate
  • our head roaster will guide you through why and how we brew the way we do, especially with this month’s two subscription coffees. no kit needed to join; watching is just as useful.

 

exclusive brew session: process x terroir

Time: Jan 21, 2026 03:00 PM Greenwich Mean Time

Zoom link: https://us06web.zoom.us/j/81738151062?pwd=n6Q930w5hUCaUOxrwYW2cW2s1ZPGE3.1

Meeting ID: 817 3815 1062

Passcode: 867269

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Competition

Edinson Argote Natural Geisha

Country
  • Colombia
Region Huila
Producer La Quebraditas
Varietal Geisha
Altitude 1600—1850 masl
Harvest 2025
Process Natural

Filter Roast

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Producer - Edinson Argote | Quebraditas

advanced natural geisha, competition series

juicy, expressive and complex: banana-candy cake, ripe cherry, orange-blossom florals, tropical sweetness, and a long finish. layered and memorable.

process natural double fermentation:

flotation is used first to ensure the removal of green, overripe, and dry cherries. the coffee then undergoes a natural, double-fermentation process, beginning with an initial fermentation lasting 60 hours, followed by approximately twelve days of drying until the beans reach 20% moisture. at that point, the coffee is rehydrated with must and fermented again for four days using a specific yeast. after this second fermentation, the coffee is dried for an additional 76 hours at an average temperature of 40 °C, and once drying is complete, it is stabilized in GrainPro-type bags.

a note on the producer:

at Quebraditas, each varietal - Geisha, SL28, Ombligon and more - is kept separate, and each day’s pick is processed as its own lot. field work is careful and deliberate; at the wet mill, Edinson favours deliberately designed fermentations with defined temperatures, selected yeasts, and measured endpoints, followed by protected, even drying. the goal is consistent and unique expression: clean sweetness, clear aromatics, and a finish that repeats from batch to batch. we love Edinson’s precise, detail-driven approach to fermentation - innovation in coffee at the highest level.

our brew methods

though this is a filter roast, we’ve also found that it works exceptionally well as espresso, making for one of the most unique coffees we’ve tasted. try it with milk, it’ll stop you in your tracks.

Espresso

18g in 60g out in 22 seconds.

Filter on the April plastic brewer

15.5g - 260g

93 degrees celcius

0:00 - 50g

0:30 - 100g

1:00 - 150g

1:15 - 200g

1:35 - 260g

Total Brew Time: 2:30

Filter on the Orea V4 (wide bottom) brewer

16g - 260g

91 degrees celcius

60g bloom for 40s

50g every 20s

Total Brew Time 2min

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Sustainable

Paola Trujillo Pink Bourbon

Country
  • Colombia
Region Cauca
Producer Patio Bonito
Varietal Pink Bourbon
Altitude 1500 masl
Harvest 2025
Process Washed

Omni Roast

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Producer - Paola Trujillo | Finca Patio Bonito 

washed pink bourbon

unsure where to begin with this one. definitely a cafēn favourite and an exceptional pink bourbon. citrus-led with perfumed florals; mandarin orange at the forefront, panela sweetness, dried tropical fruits, and a lift of jasmine-honeysuckle florals on the nose. enjoy and rest assured that it’ll return, alongside Paola’s other lots. 

mixed shade and steady breezes support slow, even ripening and drying is controlled and precise. we cupped five of Paola’s coffees this season and committed to all five - she’s a producer we’re excited to partner with long-term and her coffees and farm practices reflect what we value most at cafēn. her naturals and washed lots are meticulously executed, and you taste it in the cup: clean fruit, defined sweetness, and a finish that holds its line.

process traditional washed:

selective hand-picking and density sorting; cherries pulped and taken through a clean, controlled tank fermentation, then thoroughly washed and slow-dried on raised beds/patios to a stable moisture for clarity and structure.

a note on the producer:

Patio Bonito is Paola's family farm in Cauca, with quality and community at its heart. Lots are kept separate by varietal and day of pick; spring-fed water and tight mill hygiene keep fermentations clean and repeatable.

our brew methods

we recommend allowing this coffee to cool down for 4-5 minutes before enjoying it to allow for the sweetness to shine.

Filter on the April plastic brewer

16g - 245g

0:00 - 80g

0:40 - 160g

1:05 - 245g

Total Brew Time: 2:50

  • a quick note on our filter recipes:

    the brewers we use and recipes are a starting point, a way to find the cup you like. feel free to switch brewers and adjust grind, ratio, and temperature to suit your taste and water. 

  • a quick note on our espresso recipes:

    we tend to enjoy our coffees at higher ratios with faster extractions; it brings more sweetness and clarity, softens bitterness, and lets the aromatics stay bright.

2 comments

Your dripper picks are top-notch.

heon

awesome stuff, great first month! I can’t wait for the brew session.

Foster Douglas

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