davidkimcoffee

05/29/2026

New Coffee!

Pink Bourbon CM Washed by Frank Torres.

Farm // La Indonesia
Producer // Frank Torres
Origin // La Unión, Nariño, Colombia
Variety // Pink Bourbon
Altitude // 1,750 masl
Process // Carbonic Maceration Washed
Fermentation // 48 hours CO₂ Fermentation
Drying // Raised bed + mechanical dryer
Flavour Notes // Pear, Pomelo, Persimmon

This Pink Bourbon comes from Finca La Indonesia, a family farm in Nariño, Colombia, produced by Frank Torres.

Frank’s family has been growing coffee in the region for more than 80 years. Today, he continues that tradition with a strong focus on processing precision, soil health, sustainability, and responsible water use.

For this lot, fully ripe Pink Bourbon cherries are carefully sorted, pulped, and fermented for 48 hours in a controlled CO₂ environment. During fermentation, Frank monitors variables like temperature, pH, Brix, and alcohol level to guide the process with precision.

After fermentation, the coffee is washed with filtered water, rested on raised beds, and finished with slow mechanical drying at low temperature to preserve delicate aromatics.

The result is a clean and expressive Pink Bourbon with notes of pear, pomelo, and persimmon, supported by soft acidity and cane sugar-like sweetness.

05/07/2026

The last micro lot of Volcan Azul from the current season. Honey processing brings up Gesha's sweetness while keeping its unique citrus notes. This coffee is also included in the tasting flight with two other honey processed coffees at our cafe 

- Variety: Gesha
- Altitude: 1500 mamsl
- Region: West valley, Costa Rica 
- Producer: Alejo Castro 
- Farm: Volcan Azul 
- Process: Red Honey
- Notes: Persimmon, roasted walnut, caramel

Processing Details
After measuring the Brix content, the cherries are harvested. Floaters are separated, and the cherries are depulped without washing off the mucilage. The coffee is then placed on the drying patio and left to rest for one day, allowing the mucilage to adhere to the bean. From 8am to 2pm, the coffee is stirred, and afterward, it is covered with plastic to maintain temperature overnight. This process continues for about 11 days until the beans reach a moisture content of 10.5–11%. The coffee then rests for 1.5–2 months before preparation for export, which involves hulling and sorting by size, density, and colour.

Coffee can be dried using various methods, including patio drying, parabolic raised beds, and mechanical dryers, each significantly affecting the coffee's structure, density, and shelf life. At Volcan Azul, different drying techniques are employed based on the lot size: patio drying and mechanical dryers are used for larger batches, while raised beds are reserved for micro-lots. Patio drying, conducted at 1,500 meters above sea level, benefits from cooler temperatures that slow the drying process and enhance the beans' aromatic development. In 2021, Volcan Azul invested in expanding its drying infrastructure, doubling the size of the drying patio and adding two new mechanical dryers.

04/28/2026

Coffee Highlights🌸

Sometimes we have a “wow” moment, and when we first tasted this coffee on the cupping table, this was one of those moments. We put notes of cotton candy, strawberry yogurt, and floral perfume, but we could also add many other notes, such as grapefruit, peach and white wine. It has high complexity, yet its flavour clarity remains exceptionally high. It is rare to find a coffee that offers both qualities so distinctly, and we highly recommend trying it while it is available.

Variety: Gesha
Altitude: 1750 mamsl
Region: Acevedo
Producer: Jhoan & Diego Vergara brothers
Farm: Finca Las Flores
Process: Natural
Notes: Cotton candy, Strawberry yogurt, Floral perfume

Grown in the highlands of Acevedo, Gesha by Peñas Blancas, Diego and Jhoan’s processing facility, expresses the clarity and elegance that define some of Colombia’s most celebrated coffees. Cultivated in temperatures ranging from 17 to 24°C, this Gesha develops slowly, allowing for remarkable aromatic complexity.

Processing begins with careful cherry selection. The harvest is floated to remove defects, then washed in a 5% alcohol solution to remove impurities. It is followed by a controlled 12-hour fermentation in sealed plastic bags, 24 hours of oxidation in tanks, and then 48 hours of submerged fermentation.

Fermentation went through a controlled thermal shock. The coffee is exposed to 50°C water for 30 minutes to open the pores of the beans, then rapidly cooled. This hot-and-cold sequence helps preserve the volatile aromatic compounds developed during fermentation, maintaining clarity and vibrancy in the cup.

Drying takes place in a hermetically sealed stainless steel dehumidifier using Pristine Precision Drying, a 24-hour process that brings the coffee to an exact 11% moisture content. A final two-week stabilization period allows the profile to settle, supporting consistency and preserving the coffee’s distinctive brilliance.

Thanks importing amazing coffee!

04/24/2026

Featuring coffees!

If you go to the grocery store today, pick up some Pink Muscat grapes and lychee. If you juice them and taste the mixture, you will find it is very similar to the flavor profile of this coffee, though the coffee offers a more subtle version.

While coffee sweetness often resembles roasted nuts, chocolate, or brown sugar from the roasting process, this specific coffee features a rare, delightful honey-like sweetness. Combined with tropical fruit and grape notes, it is exceptionally juicy. When served hot, it is a floral and sweet tea-like coffee. When brewed as an iced pour-over with a low 1:6 coffee-to-water ratio, it tastes like juice.

- Variety: Gesha
- Altitude: 1750 mamsl
- Region: Acevedo
- Producer: Jhoan & Diego Vergara brothers
- Farm: Finca Las Flores
- Process: Anaerobic Washed
- Notes: Lychee, Green grape, Wildflower honey

Processing begins with careful cherry selection. The harvest is floated to remove defects, then washed in a 5% alcohol solution to remove impurities. This is followed by a controlled 12-hour fermentation in sealed plastic bags, then 24 hours of oxidation in tanks. After depulping, the coffee undergoes a 48-hour anaerobic fermentation with mucilage intact, building depth, precision, and layered aromatics.

Fermentation stops through a deliberate thermal shock. The coffee is exposed to 50°C water to open the bean pores, then rapidly cooled. This hot-and-cold sequence helps preserve the volatile aromatic compounds formed during fermentation, maintaining clarity and vibrancy.

Drying takes place in a hermetically sealed stainless steel dehumidifier using Pristine Precision Drying, a 36–40 hour process that brings the coffee to an exact 11% moisture content. A final one-week stabilization period allows the profile to settle, supporting consistency and preserving the coffee’s distinctive brilliance for roasters seeking precision and expressive character.

Thanks importing amazing coffee!

04/21/2026

NEW COFFEE🍒

Anaerobic Washed Pink Bourbon!

José Gómez
José Ignacio Gómez is a second-generation coffee grower and the current owner of El Paraíso farm. He, along with his father, acquired the farm, which had previously been owned by his uncle, Mr. Franco Gómez. El Paraíso farm, established during the last decade of the 20th century, was one of the first in the Buesaco region to grow coffee. Under José's leadership, the farm has become a key player in both the local economy and coffee production, specializing in varietals such as Geisha, Caturra, Bourbon , Java and Castillo. José has played a significant role in modernizing the farm, implementing agricultural technology and innovative machinery to improve coffee processing.

Fermentation Process
The process begins with careful hand picking of cherries at their ideal stage of ripeness, determined by color. At this point, the mucilage contains its highest concentration of available sugars, essential for flavor development. On the same day of harvest, the cherries undergo washing and density-based flotation, allowing lower-quality or underdeveloped grains to be separated before processing continues. Jose started the fermentation process for this Pink Bourbon lot by placing the coffee in a non-transparent tank to prevent sunlight from entering. This lot was then fermented for 155 hours under anaerobic conditions. This stage takes place in full cherry, allowing the fruit’s natural microorganisms to drive flavor formation.

Honey Process - Drying
After fermentation, fruit parts were partially removed without water. It was first dried under sunlight for 3–4 hours, then finished with mechanical drying.

In the cup, you will experience cherry, winey, and dried cranberry notes shaped by the fermentation process. You will also taste dark chocolate and a rich, brown sugar-like sweetness.

12/10/2025

CHRISTMAS DELIGHTS 🎄✨

Our Christmas special pack is back! This year it’s a little 4 coffee adventure. Inside each box you’ll find 4 x 100g bags, featuring some of the most loved lots from our line-up:

KIYALO – Wilder Lazo, Gesha, Natural
✨ Super aromatic, floral and citrus, like jasmine, bergamot and ripe stone fruit.

SEZITA – Kirimahiga, Kenya, Washed
🍒 Lively and juicy, with blackcurrant, citrus and a sparkling acidity.

DUVIXE – Sebastian Ramirez
🍍 Playful and tropical, candy-like sweetness with a silky texture.

BOHUMA – Yuri Ordonez
🍫 Comforting and cozy, with chocolate, dried fruit and gentle spice.

Taste them one by one, line them up for a home cupping, or pair each coffee with a different holiday moment.

Perfect for gifting, sharing, or just spoiling yourself with a festive tasting flight without committing to full bags. Limited boxes available. ☕💫

06/24/2025