The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Finca Mustafa brings coffee up from Colombia three times a year. They are fast becoming a regular in our rotation in the Balanced profile, working directly with producer and exporter Herbert Peñaloza Correa. La Triada is the name for this particular lot of coffee. It has a really crisp acidity which is in the green-apple/white-grape part of the flavor spectrum.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

La Celia, Risaralda


The farm & mill where the coffee cherry is grown & processed.

Ana Mustafá

This selection comes from the Mustafá Family, which owns and operates a coffee farm in Colombia’s Risaralda region. Like many other coffee farmers in Colombia, growing and producing coffee is a family business for the Mustafás. Not only do multiple family members help with the work, but it’s also shared between several generations. The Mustafá’s land is located high up in Colombia’s mountains, at 1,550 meters. While the elevation and terrain don’t make growing coffee easy, they produce highly nuanced coffees. This lot is an excellent example of how the elevation and grower’s experience create a complex brewed cup,


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Caturra, Castillo