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Limited Edition

Crimson Truffle – Winter 2025/2026 Edition

Crimson Truffle – Winter 2025/2026 Edition

Country
  • Colombia
Region Huila
Varietal Orange Bourbon
Tabi-Calma
Harvest 2025
Process Extended Washed

Omni Roast

two standout producers, two exceptional coffees, merged to make the perfect winter season blend. orange-forward Orange Bourbon from Finca Río Negro meets Tabi-Calma from Finca Nogales for a cup that’s silky, layered, and lingering - chocolate-truffle depth and pomegranate richness, a gentle cinnamon warmth, all interwoven by candied orange and orange blossom.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£24.00
£24.00
Sale Sold Out
incl. VAT
Size

orange bourbon process

selectively hand-picked; washed and sanitised (50°C); oxygen-limited fermentation for 4 days, until it reached a pH of 3.4; finished with slow sun drying to stable moisture. Designed to preserve clarity while shaping the varietal’s orange, blossom, and passionflower profile.

finca río negro

finca río negro is a family-run farm led by John Rodríguez Acevedo in Huila. the focus here is patient, detail-driven farming: careful variety selection, disciplined picking, tidy wet-mill practices, and slow, even drying.

tabi-calma process

the washed process includes a series of precision steps: selective harvesting, thermal shock, natural sugar addition, and a 90-hour controlled fermentation using pre-ferments. the coffee is then sun-dried for 15 days and rested in barrels previously used for beer, creating depth and unexpected nuance.

nogales

Finca Nogales is a family-run farm located in Huila, where five generations of coffee farming meet a future-facing approach to quality. at the centre of the farm’s research and sensory program is Aníbal Plazas, who works closely with Oscar Hernández to develop and refine fermentation techniques. the Calma project reflects a focus on clarity, balance, and structure - built through scientific precision, sustainable practices, and a deep respect for the land.