MARCH 3, 2026

Order cut-off date February 21st

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This month’s ritual takes us to Colombia—a place where coffee is not just grown, but lived. Through two distinct coffees, roasted by two connected roasters, we explore how origin, people, & processing shape flavor.

We’re highlighting coffees sourced by Those Coffee People, a Medellín-based green specialty coffee supplier dedicated to transparency, producer relationships, and origin-driven quality.

WEEK ONE | COLOMBIA PAULA BRIX THREE OAKS ROASTING CO.

Origin: Colombia
Region: Ciudad Bolivar
Farm: Santa Elena
Process: Natural
Roast: Medium


Notes: Cognac, Blackberry, Chocolate, & Oak

Our guest coffee this month is roasted by Three Oaks Roasting Co. and comes Finca Santa Elena, a coffee farm in Ciuidad Bolivar, Colombia.

Three Oaks is led by Sean, a roaster we met in person during an origin trip to Colombia in 2024—an insightful experience hosted by our green speciality coffee supplier Those Coffee People. Walking farms, sharing meals, and cupping side by side gave us a deep appreciation not only for the coffee itself, but for Sean’s thoughtful, relationship-driven approach to roasting.

This coffee reflects that care: expressive, clean, and deeply rooted in place. Santa Elena’s high elevation and cool climate bring clarity and structure, while Paula Brix’s meticulous processing highlights nuance and balance.

For brewing instructions based on your 50g bag please click here.

WEEK TWO | COLOMBIA CAICEDO HONEY MOON COFFEE CO.

Origin: Colombia
Region: Antioquia
Process: Washed
Roast: Medium

Flavor Profile:
Milk Chocolate · Vanilla · Honey

Alongside our guest roaster, we’re featuring our own Colombia Caicedo, roasted by Honey Moon Coffee Co.

Caicedo represents another side of Colombian coffee—grounded, comforting, and quietly complex. This coffee is a reminder of why we return to Colombia again and again: dependable quality, incredible producers, and flavors that feel both familiar and new.

We had the privelge of meeting the head producer, Elkin, and his family during our trip.

Elkin established and maintains a community buying center to purchase coffee bean production from small producers in the town. This initiative, supported by Those Coffee People, allows the coffee beans to be sent abroad to different countries, giving the producers alternatives to just selling to the government.

Additionally, the producers gain access to valuable knowledge about advanced coffee production practices and benefit from a dedicated storage facility. These special practices contribute to the exceptional quality and impact of Caicedo coffee beans.

For brewing instructions, visit our guide here.

ABOUT THE FARMS

Named after his daughter, Finca La Yalena is a hub of exploration and innovation. As a passionate fermentation entrepreneur, he thrives on experimenting with new techniques. His farm features a dedicated space for fermentation tanks, where he meticulously oversees the process to ensure optimal results. Nestled in the highlands of Caicedo, Colombia, the farm enjoys year-round access to fresh coffee, making it an ideal location for his craft.

Finca Santa Elena, owned by the passionate duo Samuel and Paula, is a testament to blending heritage with innovation.

Named after Saint Elena Santilopa, the patron saint of lost and forgotten things, the farm’s mission is to “rediscover” Colombia’s rich coffee heritage.

This is reflected in their revival of traditional varieties like Caturra and Bourbon, alongside rare and exotic coffees such as SL28, Chiroso, Laurina, and Geisha, offering a unique and diverse flavor profile.

Finca Santa Elena blends time-honored practices with cutting-edge techniques, including sustainable methods, advanced technology, and hand-picking, ensuring exceptional quality. Samuel’s experimentation with fermentation and drying methods further enhances the coffee’s fruity flavors, delivering high-quality coffees that reflect the farm’s passion for innovation and excellence.

RITUAL BLENDS

WEEK THREE | WEEK FOUR

The two become one.
The blends aren’t meant to hide the origins — they’re meant to highlight them.
By shifting the ratio, you’ll experience how balance, sweetness, and structure evolve in the cup.

WEEK THREE 70 / 30 Paula Brix | Caicedo Blend

Paula Brix takes the lead here with it's fruity profile, and Caicedo may bring a nice chocolatey balance. One coffee leads. The other supports.

Taste and observe.

Which coffee do you recognize first?
What flavors feel amplified compared to the single origin?

WEEK FOUR 30 / 70 Paula Brix | Caicedo Blend

Taste and observe.

The roles reverse here from last week. In this ritual, the higher ratio of Caicedo in the cup allows for a different tasting experience to show up.


How does the opening sip differ from the 70 / 30?

What new flavors appear that weren’t obvious before?

Does the finish linger differently?

Which cup did you prefer?