We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee moment in roasted coffees that are the pinnacle of quality.
We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.
Sebastian Ramirez — Pink Bourbon
La Palta — COE Lot 3
El Vergel — Koji Java
Oscar Hernangomez — Prodigioso
Wilder — Lasso
Colombia is a hotbed for coffee production innovation and the extraordinary flavour experiences it can facilitate. Often notably floral, delicate and tea-like in texture, over recent years we've encountered a plethora of these exceptional coffees.
This Pink Bourbon lot from renowned producer Sebastian Ramirez is the latest to grace our catalogue. Sebastian's reputation as one of Colombian coffee's most influential participants is built on his extensive research into controlled, intentional fermentation methods and the consistently high-quality results he achieves from these.
2018 marked a milestone for El Vergel. Twelve years after planting their first coffee trees, Martha Montenegro and her sons Shady and Elias Bayter kicked off work to understand how controlled fermentation could increase the quality of their harvested crop.
Fast forward six years to 2024 and the Bayter brothers have become synonymous with coffees that exhibit remarkable sensory qualities, driven by pioneering extended fermentation methods.
This specific coffee was processed with a method of controlled fermentation that involves the addition of Aspergillus Oryzae (Koji) - a fungus renowned for its ability to enhance flavour profiles. Used in food preparation across Asia for thousands of years, this bacteria is cultivated alongside steamed rice and then added to harvested coffee cherries to enhance the fermentation process.
The result is a flavour profile full of tropical fruits, floral aromas and a palate-pleasing silkiness of texture. The El Vergel Estate strikes once again.
Wilder Lasso
One of three sons of coffee farmer Segundo Lasso, Wilder has a passion for working with rare varietals and innovative post-harvest processing methods. Formerly a vet, he's applied his knowledge of genetics to a growing programme that is producing coffees with remarkably complex flavour profiles.
This specific lot has been through an extensive extended controlled fermentation process. After harvest, the ripe cherries were fermented in an aerobic environment for 48 hours They were then pulped of their mucilage before a second fermentation of 120 hours (this time in an air-tight tank) and then finished with sun-drying until they reached the desired moisture content.
High up in the mountains above the north-western city of Jaen, Elmer Tineo Mendoza and his family are producing award-winning coffees. This special lot placed third in Peru's edition of the Cup of Excellence - a competition that uncovers the finest coffees from 11 of the world's leading coffee-producing countries.
Elmer himself is in charge of crop management and harvest, with eldest son Elvis overseeing the post-harvest process. In recent years, infrastructural improvements to La Palta (including indoor parabolic drying facilities) have had a big impact on the quality and consistency of the farm's coffees.
In 1953, Ricardo Hernandez purchased Los Nogales. In 2005, his son Ricaurte submitted one of the farm's coffees to the first ever Colombian Cup of Excellence competition… and won. Tragically, Ricaurte lost his life in 2013 when armed guerrillas ambushed him on his way to the farm.
Enrolled in the Colombian Navy at the time, Ricaurte's son Oscar returned home to continue his father’s legacy. Having previously studied environmental management, he had a vision to develop Los Nogales into a research and development centre for pioneering production methods.
Fast forward to 2024 and Oscar is cementing his reputation as one of the country’s most influential coffee producers. Today, Oscar’s sister Angie (a qualified industrial engineer) and her husband Jhohan (a microbiologist) spearhead the farm’s research on controlled fermentation.
