SPECIAL RELEASE
Origin: Cajamarca, Tolima
Altitude: 1800-2000 MASL
Varietals: Gesha
Process: Natural
Producer: Edward Montiel
Farms: Las Codornices
Best enjoyed: Filter
What we tasted: Tropical Juice, Wine Gums, Papaya
Our best recipe so far:
Filter: 16g, 265g water, 2:45 brew time - 50g bloom for 40secs, then 3 equal pours totalling 265g water. All water poured by the 2 min mark.
Edward Montiel has been a pioneer in producing exceptional coffees that respect terroir, tradition, and transformation.
The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus and bursting with fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community upliftment and a belief that coffee can be more than just a drink.
Edward’s mission goes beyond his own harvest, he’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. Teaching them how to care for the land, how to process coffee with precision and most importantly, how to demand fair value for their work.
SPECIAL RELEASE
Origin: Cajamarca, Tolima
Altitude: 1800-2000 MASL
Varietals: Gesha
Process: Natural
Producer: Edward Montiel
Farms: Las Codornices
Best enjoyed: Filter
What we tasted: Tropical Juice, Wine Gums, Papaya
Our best recipe so far:
Filter: 16g, 265g water, 2:45 brew time - 50g bloom for 40secs, then 3 equal pours totalling 265g water. All water poured by the 2 min mark.
Edward Montiel has been a pioneer in producing exceptional coffees that respect terroir, tradition, and transformation.
The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus and bursting with fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community upliftment and a belief that coffee can be more than just a drink.
Edward’s mission goes beyond his own harvest, he’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. Teaching them how to care for the land, how to process coffee with precision and most importantly, how to demand fair value for their work.
