Colombia 'Banana Coffee' (coming soon)

• 100% Arabica, speciality grade, taste the difference coffee beans.
• Safely packaged in recyclable & resealable bags to keep your coffee fresh. 
• Easy to brew, roasted to produce consistent tasting coffee. 

What YOU need to know:

• Delicious notes of chocolate, banana, spice, creamy body.
• Rich, smooth, well-rounded medium roast.
• Acidity - Medium
• Body - Medium
• Stays fresh for up to 6 months unopened. Once opened up to 6 weeks. 

Region/Farm - Las Palmas, Huila, Colombia.
Growing Altitude - 1400 -1600 metres above sea level.
Variety - Arabica - Pink Bourbon.
Milling Process - Washed & Co-fermented with Bananas. 
Aroma - Sweet.
Flavour - Banana, Candy, Cake, Creamy, Brown Spice, Milk Chocolate.

Las Palmas:

Meet Brayan, a proud native of Acevedo, Huila, Colombia, with a story steeped in coffee. Raised in San Adolfo, amidst the lush fields of his family’s bustling coffee farm, Brayan's bond with the land runs deep.

From a young age, he soaked up coffee knowledge during after-school lessons with his father — moments that quietly sparked a lifelong passion. To Brayan, the land isn’t just soil; it whispers secrets, guiding his path.

Today, alongside 60 dedicated individuals, including his family, Brayan is on a mission to share their cherished coffee cherries with the world. It’s no small feat, but they embrace the challenge with pride.

What makes their coffee extraordinary? The magic lies in a state-of-the-art processing and shade grown coffee, where each bean is carefully nurtured, unlocking bold, flavourful profiles that promise to amaze. Brayan’s dream is simple yet profound: to share the finest brews of San Adolfo, Huila, far and wide — one cup at a time.

The Process:

The Pink Borbon coffee cherries first undergo a 48-hour pre-fermentation in sealed containers, allowing them to develop a distinct depth of flavour. After this, the cherries are depulped, and the beans, still covered in mucilage, are milled with dried, ground banana. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana-mucilage mixture for five days, enhancing the coffees complexity.

Following fermentation, the beans are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilisation period concludes the process, allowing the flavours to integrate and result in a well-rounded cup.

A Notes From Bryan:

“Greetings from the lush mountains of Huila, Colombia!

I’m Brayan, a coffee farmer dedicated to growing high-quality beans with care and passion. It means the world to me that you’ve chosen my coffee, supporting not just my farm but also my family and community.

Every bean is nurtured by hand, and knowing it’s enjoyed by coffee lovers like you makes all the hard work worthwhile.

A huge thank you to West Berkshire Roastery for expertly roasting my coffee and bringing out its best flavours. Your support helps sustain ethical farming and keeps our traditions alive—thank you for being part of this journey!”