Coffee Stories

Every coffee we roast has a story — the farm, the process, the people, the cup. Here are the deep dives into each origin we source. From 138-year-old mills in Costa Rica to tropical co-ferments and wild mutations in Colombia, these are the beans behind your brew. And before you dive into the individual coffees, start with the science: why fermentation makes these coffees impossible to find at a grocery store.

EDUCATION

The Fermentation Gap: Why Grocery Store Coffee Will Never Taste Like This

Every coffee bean ferments before it reaches your cup. The question is whether that fermentation is an accident or a craft. Grocery store coffee gets the accident. The coffees we roast get 100 to 340 hours of controlled science. Read the full article on Sailor Bob News →

340Hours of Fermentation (Purple Caturra)

100Hours of Dual-Stage + Spice (Honey Caturron)

88+Cupping Score (vs 75-80 grocery)

1Farm, One Lot, Fully Traceable

The gap between a $9 grocery bag and a $25 single-origin bag is not the bean. It's what happens during fermentation, and who's controlling it.

In commodity coffee, fermentation is something that happens to the coffee — cherries dumped in tanks, wild microorganisms, no monitoring. In specialty coffee, fermentation is something done to the coffee. Producers isolate specific microorganisms (Lactobacillus, Saccharomyces cerevisiae), build mother cultures, monitor Brix and pH daily, and introduce fruits and spices to steer flavor.

The result is not "flavored coffee." No pineapple extract is added. The fruit is a fermentation substrate — microorganisms consume its sugars and produce esters that happen to smell like pineapple, mango, and lychee. The flavor is produced by biology, not chemistry. It's the difference between wine and grape juice.

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Costa Rica · Tarrazú

Jaguar Honey SHB EP 2026: A Mill That Changed Coffee

An 85.25 cupping score from the Tarrazú highlands. A honey process at Beneficio San Diego, established 1888 — 138 years of craft. Caturra and Catuai varieties from 1,200–1,750m smallholder farms. Creamy milk chocolate, tart raspberry, and honey sweetness from one of Costa Rica's most respected mills.

85.25Cupping Score

1,750mElevation

Nov–MarHarvest

3Flavor Notes

1888Mill Founded

HoneyProcess

The Mill: Beneficio San Diego

Beneficio San Diego was established in 1888 — making it one of Costa Rica's oldest and most respected coffee mills. For 138 years, this mill has been processing coffee from the Tarrazú highlands, and its accumulated expertise shows in every lot it produces. The mill's longevity is not a historical footnote. It's a competitive advantage. Six generations of millers have refined techniques, invested in infrastructure, and built relationships with the same smallholder farms that supply this Jaguar Honey lot.

The mill's location in the Tarrazú valley gives it direct access to the region's best cherries. Tarrazú is Costa Rica's premier coffee region — the Andes' Cordillera de Talamanca creates the elevation, the climate, and the soil that produce Costa Rica's most distinctive cups. The region's coffee is so respected that "Tarrazú" is protected as a denomination of origin.

The Honey Process

The honey process is what gives this coffee its name and its character. Unlike washed coffee (where the mucilage is fully removed) or natural coffee (where the cherry stays on entirely), honey processing removes the skin but leaves some or all of the mucilage — the sticky, sugar-rich layer between the skin and the parchment — on the bean during drying.

This residual mucilage ferments slightly during drying, contributing sweetness, body, and fruit notes that you don't get from a washed process. The honey process was popularized in Costa Rica, and Beneficio San Diego has been doing it longer than almost anyone.

Flavor Notes — Jaguar Honey 2026

Milk Chocolate

Primary

Raspberry

Dominant

Honey

Strong

Flavor intensity based on cupping panel assessment

Specifications

Origin	Tarrazú, Costa Rica
Mill	Beneficio San Diego (est. 1888)
Elevation	1,200–1,750 m
Variety	Caturra, Catuai
Process	Honey (Semi-washed)
Cupping Score	85.25
Harvest	November – March
Body	Full
Acidity	Clean
Flavor Notes	Milk Chocolate, Raspberry, Honey

138 years of craft. One honey process. 85.25 points.
Jaguar Honey 2026 — tradition you can taste.

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Colombia · Huila

Purple Caturra Tropical Co-Ferment 2026: The Coffee That Ferments Like Wine

An 88-point cupping score. Seven tropical fruit notes. A 340-hour fermentation process using Lactobacillus, Saccharomyces cerevisiae, pineapple, cholupa, gulupa, and passion fruit. Rodrigo Sánchez Valencia pushes coffee processing into territory that would make a winemaker jealous.

88Cupping Score

1,750mElevation

Apr–MayHarvest

7Flavor Notes

340 hrsFermentation

12.70%Moisture

The Farm: Finca Monteblanco

Finca Monteblanco sits in Acevedo, within the San Adolfo district of Huila, Colombia. The farm overlooks the Suaza River Valley and borders the Parque Nacional Natural Cueva de los Guácharos — a protected national park that preserves one of Colombia's most biodiverse cloud forest ecosystems. At 1,750 meters above sea level, the farm benefits from cool temperatures, steady sunlight, and a biodiverse environment that supports slow cherry maturation and layered cup development.

The Purple Caturra Varietal

This lesser-seen mutation of Caturra is prized at Finca Monteblanco for its adaptability and naturally high Brix levels. Brix is a measure of sugar content — and in coffee, higher Brix means a richer substrate for fermentation. The Purple Caturra's elevated sugar content makes it particularly well-suited for experimental processing.

The Process: Tropical Natural Anaerobic Co-Ferment

STAGE 1

Culture Isolation

Lactobacillus + S. cerevisiae grown separately

STAGE 2

Mother Culture

Combined + enriched with tropical fruits

STAGE 3

Cherry Sorting

Harvested, sorted, floated for defects

STAGE 4

Co-Fermentation

Culture + cherries in sealed tanks

STAGE 5

Slow Drying

Parabolic dryers + raised beds

190 hrs
(~8 days)

Mother Culture Fermentation

Microorganisms combined with tropical fruits and natural sugars. Culture develops complexity while reaching carefully monitored pH and Brix levels.

~24 hrs

Cherry Preparation

Purple Caturra cherries sorted and floated. Only dense, ripe cherries proceed.

150 hrs
(~6 days)

Anaerobic Co-Fermentation

Coffee in sealed tanks with mother culture. Brix and acidity carefully monitored. Anaerobic conditions favor cultured strains over wild.

~14 days

Slow Drying

Parabolic dryers and raised beds. Stabilizes the seed and preserves aromatics.

"The intention throughout is precision — not intensity for its own sake. By carefully managing microbial activity and nutrient inputs, the process integrates tropical fruit characteristics without overwhelming the inherent profile of the coffee."

Flavor Notes — Purple Caturra Tropical Co-Ferment

Pineapple

Primary

Mango

Dominant

Coconut

Strong

Star Fruit

Clear

Kiwi

Clear

Lychee

Present

Tamarind

Present

Flavor intensity based on cupping panel assessment · April 2026

Specifications

Origin	Acevedo, San Adolfo, Huila, Colombia
Farm	Finca Monteblanco
Producer	Rodrigo Sánchez Valencia
Elevation	1,750 m (5,741 ft)
Variety	Purple Caturra (Caturra mutation)
Process	Tropical Natural Anaerobic Co-Ferment
Cupping Score	88 (Excellent)
Harvest	April – May (Fly Crop)
Body	Medium
Acidity	Bright
Flavor Notes	Pineapple, Mango, Coconut, Star Fruit, Kiwi, Lychee, Tamarind
Fermentation	190 hrs (culture) + 150 hrs (co-ferment) = 340 hrs total
Microorganisms	Lactobacillus, Saccharomyces cerevisiae
Fruit Culture	Pineapple, Cholupa, Gulupa, Passion Fruit, Molasses, Cane Sugar

Seven fruits. 340 hours. One purple cherry.
Purple Caturra 2026 — where coffee fermentation meets winemaking.

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Colombia · Huila

Honey Caturron 2025: The Wild Mutation That Changed Huila

An 89.5 cupping score. A wild mutation of Caturra that resists leaf rust and yields heavy. A 100-hour dual-stage fermentation infused with spices. Seven flavor notes spanning black cherry to lemongrass. Luis Anibal Calderon — a local celebrity among Colombian coffee farmers — proves that the rarest varieties produce the most extraordinary cups.

89.5Cupping Score

1,550mElevation

Mar–JunHarvest

7Flavor Notes

100 hrsFermentation

10.60%Moisture

The Farm: Finca Villa Betulia

Finca Villa Betulia sits high in the mountains of Acevedo, Huila, at 1,550 meters above sea level. The farm is home to over 20 rare and exceptional coffee varieties — a living library of genetic diversity that few farms in Colombia can match. This is not a monoculture operation. It's a curated collection of coffee's most interesting expressions.

The Producer: Luis Anibal Calderon

Luis Anibal Calderon is somewhat of a local celebrity among Colombian coffee farmers, and for good reason. His dedication to preserving his father's legacy and producing high-quality coffee in Huila at Finca Villa Betulia is an inspiring story of family, terroir, and relentless curiosity. This tradition is now passing down to Luis's son, Yeison, who is taking up the mantle of managing the estate alongside his father.

The Caturron Varietal: A Wild Mutation

Finca Villa Betulia is one of a handful of farms that cultivates the incredibly rare and recently discovered Caturron coffee variety. It's a wild mutation of Caturra — not a lab-created cross, not a selective breeding program, but a spontaneous genetic shift that occurred in the field. What makes Caturron remarkable is not just its flavor. The variety offers strong resistance to leaf rust and a high yield. Most varieties that taste exceptional are either low-yielding, disease-susceptible, or both. Caturron breaks that trade-off.

"In the cup, this Caturron microlot features a kaleidoscope of fruits like pineapple, raspberry, strawberry, and watermelon. Notes of hibiscus, tart, and sangria complement the round fruitiness of the coffee."

The Process: Honey Anaerobic Co-Fermentation with Spices

STAGE 1

Cherry Selection

Ripe red cherries sorted, floated

STAGE 2

First Fermentation

50-hr anaerobic, whole cherry

STAGE 3

Pulping + Spice

Pulped, spice blend added

STAGE 4

Second Fermentation

50-hr anaerobic with spices

STAGE 5

Sun Drying

~10 days, slow and steady

50 hrs

First Anaerobic Fermentation (Whole Cherry)

Select ripe red cherries, separated by flotation, placed in sealed tanks. Anaerobic environment favors specific microorganisms, developing fruit-forward character.

50 hrs

Second Anaerobic Fermentation (Pulped + Spices)

Coffee pulped, mucilage left on. Crafted spice blend introduced. Microorganisms work harmoniously with the spice infusion, enhancing vibrant flavor.

~10 days

Slow Sun Drying

Honey process leaves mucilage on during drying, contributing rounder acidity and complex mouthfeel. Slow drying preserves volatile aromatics.

Cup Profile: 89.5 Points and Seven Notes

Flavor Notes — Honey Caturron 2025

Black Cherry

Primary

Mango

Dominant

Honey

Dominant

Mint

Strong

Cardamom

Clear

Ginger

Present

Lemongrass

Present

Flavor intensity based on cupping panel assessment · July 2025

Black cherry leads, followed by mango and honey — the sweetness that gives the process its name. Then the cup pivots. Mint and cardamom introduce an herbal, aromatic quality that reflects the spice co-fermentation. The finish lingers with ginger and lemongrass, adding a warm, citrus-herbal tail.

Specifications

Origin	Acevedo, Huila, Colombia
Farm	Finca Villa Betulia
Producer	Luis Anibal Calderon
Co-Manager	Yeisson Calderon (son)
Elevation	1,550 m (5,085 ft)
Variety	Caturron (wild Caturra mutation)
Process	Honey, Anaerobic, Co-Fermentation with Spices
Cupping Score	89.5 (Excellent)
Harvest	March – June
Body	Medium
Acidity	Bright
Flavor Notes	Black Cherry, Mango, Honey, Mint, Cardamom, Ginger, Lemongrass
Fermentation	50 hrs (whole cherry) + 50 hrs (pulped + spices) = 100 hrs total
Co-Fermentation	Crafted spice blend added during second fermentation
Varieties on Farm	20+ rare and exceptional varieties
Leaf Rust Resistance	Caturron variety — strong resistance

A wild mutation. A spice-infused fermentation. 89.5 points.
Honey Caturron 2025 — where curiosity meets craft.

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Coffee Education

Roasting: Why Your $25 Coffee Tastes Like $3 If It's Burned

The roast is the final translation. Burn it and you erase the farm. A 90-second window separates a coffee that tastes like its origin from one that tastes like ash.

90s between perfect and burnt · 196°C first crack · 3 roast levels

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Cupping Scores Decoded: What 85 vs 88 vs 89.5 Actually Means

The 100-point system, the 10 categories, and what a 1-point difference actually tastes like. How Q-graders turn a cup of coffee into a decimal-point score.

10 categories · 80+ = specialty · 90+ = world-class

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How to Brew Single Origin So You Can Actually Taste It

Your drip machine is killing your coffee. Pour over, French press, water, grind — the practical guide to tasting what you paid for.

1:16 ratio · 93°C temp · 3 min brew time

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The C-Market: Why Coffee Farmers Don't Know What They'll Get Paid

A futures exchange in New York sets the global price. The farmer just receives the number. How direct trade changes the math.

$1.50 avg C-price · 40% annual swing · $4-12 direct trade

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Freshness: The 2-Week Window When Coffee Is Actually Alive

Coffee is perishable. Aromatic compounds peak at day 3 and die by day 30. Most grocery store coffee is already dead when you buy it.

Days 2-14 peak · 30+ stale · O2/H2O/UV = 3 killers

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Coffee Varieties: Why Geisha Costs $60 and Caturra Costs $25

Like wine has Pinot Noir, coffee has Caturra, Geisha, Bourbon. The variety determines yield, disease resistance, flavor, and price.

120+ arabica varieties · Geisha $60/lb · 3-5x yield difference

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Three Coffees, Three Philosophies

Attribute	Jaguar Honey	Purple Caturra	Honey Caturron
Cupping Score	85.25	88	89.5
Origin	Tarrazú, Costa Rica	Huila, Colombia	Huila, Colombia
Elevation	1,200–1,750 m	1,750 m	1,550 m
Variety	Caturra, Catuai	Purple Caturra	Caturron (wild mutation)
Process	Honey (Traditional)	Tropical Natural Co-Ferment	Honey + Spice Co-Ferment
Harvest	Nov – Mar	Apr – May	Mar – Jun
Fermentation	Mucilage on	340 hrs (culture + fruit)	100 hrs (dual + spices)
Body	Full	Medium	Medium
Acidity	Clean	Bright	Bright
Flavor Notes	Chocolate, raspberry, honey	7 tropical fruits	Cherry, mango, honey, mint, cardamom, ginger, lemongrass
Producer	Beneficio San Diego	Rodrigo Sánchez Valencia	Luis Anibal Calderon
Philosophy	Tradition	Innovation	Exploration