Tripping Thiago Brazil X Columbia blend. Our sweet and syrupy “Tripping Thiago” blend is a mix of 75% Brazil Santa Izabel & 25% Columbia El Meson, with notes of chocolate, fudge and cherry.

The Brazil component imparts the blends with chocolate and syrup features, and the Columbia component which undergoes an anaerobic natural process, highlights notes of fudge and cherry.

Santa Izabel

Santa Izabel is located in the south of Minas region of Brazil 1,150m above sea level and is a sustainable, world-class coffee bean producer with a Rainforest Alliance Certification. The farm has 766 acres of the land dedicated to coffee production and has over 175 acres of natural reserve area.

Fazenda Santa Izabel adopts good socio- environmental practices to help preserve the quality of each crop, as well as courses and workshops for small producers in the region, strengthening their ties and helping them to get the best price for their produce.

Finca El Meson

Floresmiro Guaca produced this anaerobic natural coffee on Finca El Mesón, his farm located in the town of Acevedo, Huila in Columbia. This pink bourbon coffee was fermented for 70 hours, sun-dried for 21 days, and finally mechanically dried for 8 hours at 40° C. The result is a sweet and bubbly coffee with notes of Cherry, fudge, watermelon.

The pink bourbon variety is cultivated from a hybrid of Red and Yellow Bourbon, and is said to have been first found in Pitalito, Huila. Quite a rare variety, Pink Bourbon has a substantial amount of natural sugars which are thought to help give the coffee it's more delicate, soft and complex profile.

This variety was discovered in the San Adolfo district between 2008 and 2010 after one of the most severe coffee rust pandemics that have affected coffee growing in Colombia. During these years, the phenomenon La niñal, characterised by extreme rains, was  present  in the tropics, which caused the volume of rains for those years to increase by 200%, this favoured the conditions for the rust fungus to proliferate in a way disproportionate affecting the plantations of Caturra and Colombia varieties that were the most cultivated at that time. 

By the end of 2010, the producers had experienced losses close to 80% of the cultivated area and only a few isolated lots survived the plague. This aroused the curiosity of the producers, among them Floresmiro, who found that some Bourbon trees that until now had gone unnoticed, had not been devastated by rust. The particular color of the cherries of these trees was even more striking as they did not ripen red but rather a color that resembles a pale pink tone. From that moment, the producers began to renew their coffee plantations with seeds obtained from these trees, seeking to develop a crop that was not affected by rust. A couple of years later, when the coffee plantations began production, the marketers had the opportunity to taste and found a cup profile very with notes of red fruit, dried blueberries, cherry, hibiscus, a very delicate coffee and it was given the name Bourbon Rosado, or Pink Bourbon, resembling a coffee with a feminine character. After this, this variety became very popular in Acevedo, however the quality was not the same in all cases and the coffees did not exhibit the characteristic profile and many producers dedicated themselves to producing commercial coffee.