Brandywine Coffee Roasters

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Sourced through the inaugural Clearpath coffee auction, this Geisha comes from Guayacanes, a women-led farm in Concordia, Antioquia that consistently ranks among Colombia's top lots. The natural processing amplifies the varietal's inherent brightness, delivering strawberry, pomegranate, cherry cordial, and pound cake notes with striking clarity and sparkle. Beatriz Velez and her team have crafted one of the year's most distinctive coffees—a flavor-forward expression of what Geisha can achieve under Colombia's unique climatic conditions.

From El Encanto farm in Colombia's Franky Hoyas region (1,650 masl), this Sidra varietal undergoes an advanced natural co-ferment that begins with a 64-hour oxidative fermentation, followed by thermal shock at 50°C to open cellular structure and enable precise inoculation with citrus and cacao yeast extracts. A sealed 64-hour submerged fermentation locks in the fermentation results before mechanical drying completes the process. Tasting notes of bubble gum, banana, and cream reflect the deliberate microbial profile—nostalgic, playful, and distinctly engineered for flavor complexity. This limited-release celebrates the season with a coffee that tastes nothing like conventional naturals.

Grown at 1,650 meters on Finca El Encanto in Colombia by producer Franky Hoyos, this Ombligon varietal undergoes an intricate co-fermentation process featuring thermal shock and yeast inoculation. The method begins with a 35-hour oxidative fermentation, followed by a controlled thermal shock at 35°C to open the coffee's pores before inoculation with lemon and peach yeast extracts, then a 35-hour submerged fermentation phase. The result is a playful, nostalgic cup delivering distinct fruit punch, orange, cherry, and peach ring flavors—bright, tropical, and precisely engineered for maximum character.

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Franky Hoyas' Tropical Geisha grows at 1,650 masl in Colombia and undergoes an intricate fermentation protocol: initial 38-hour oxidation, thermal shock at 35°C to inoculate orange and red fruit yeasts, then 38-hour submerged fermentation in sealed drums. This advanced washed process deliberately cultivates tropical aromatics—kiwi, Fruit Loops, and chamomile—with layered fruit character from the yeast-driven fermentation. The result is a vibrant, playful coffee that delivers genuine tropical fruit complexity rather than typical Colombian profiles.

Santa Barbara Estate sits in Antioquia's southwest at 1,400–2,000 meters, where volcanic soil and careful cultivation produce consistently excellent coffee. The washed process—backed by the farm's integrated wet and dry mills and rigorous daily cupping—emphasizes clarity and balance. Expect milk chocolate, brown sugar, and bright cherry notes that read as cozy rather than challenging. This is Brandywine's entry point to specialty coffee: quality sourcing and traceability without pretense, designed to work as an all-day sipper.

From the Chacon family's acclaimed Las Lajas mill in Costa Rica at 1,500 meters elevation, this Catuai and Caturra blend showcases the black honey process—a specialized technique leaving 100% mucilage intact and drying for 17–25 days in a solar dryer with daily turning. The extended honey fermentation creates concentrated sweetness and complexity. Expect red apple, tangerine, and wild flower aromatics in a silky, fruit-forward cup that balances delicacy with depth.

Grown at 1,750 meters on Las Flores farm in Colombia, this Ombligon varietal undergoes an intricate fermentation process: 48 hours of oxidation followed by 60 hours of controlled anaerobic fermentation in plastic tanks, then a final 12-hour oxidation phase before natural decaffeination. The result is smooth and nuanced, with tasting notes of strawberry, pomegranate, and orange—proof that contemporary decaf methods preserve sensory depth. This is a decaf for afternoon drinking without compromise: complex enough to satisfy specialty coffee drinkers, clean enough to drink anytime.

This Mexico Esmeralda decaf is processed using the Ethyl Acetate (EA) method, where green beans are steamed to open their structure before being soaked in EA—a naturally occurring compound found in fruits and vegetables—to selectively extract caffeine while preserving flavor compounds. The natural processing contributes body and fruit-forward character, yielding brown sugar sweetness and cherry notes in the cup. EA decaffeination is gentler than some alternatives, making this a compelling choice for those seeking caffeine-free coffee without sacrificing complexity or origin character.

From the remote Aricha community in Ethiopia's Yirgacheffe region—home to one of the world's oldest coffee traditions—this washed coffee grows at 1,950 meters on rugged, mountainous terrain. The coffee is fermented 48–72 hours in tanks, then dried 4–5 days on raised beds, a process that amplifies its distinctive character. Expect a beautifully sweet opening of black tea that evolves into vibrant passionfruit as it cools, with subtle marshmallow undertones. Expressive yet refined, it's a standout washed lot that captures the terroir and care of Aricha's Gedeo producers.

From Ethiopia's Sidamo region, specifically the Bochessa kebele in Arbegona woreda, this coffee grows at 2000–2100m elevation among 823 small-holder farmers who deliver cherry to a community washing station established in 2022. The natural process—where fruit dries intact on the bean—delivers the standout profile: strawberry, blueberry, and mango with a silky body and crystalline clarity. Ethiopia Landrace varietal grown without synthetic fertilizer on intercropped farms, this lot represents the region's ancient agricultural traditions elevated by meticulous fermentation and drying protocols that prioritize lot separation and traceability.

This Ethiopian Sidama comes from Heirloom varietals grown at 1,750–1,950 meters in the highlands, where cherries are traditionally dried for 16–19 days on raised beds. The coffee undergoes the UVVW (Ultra Violet Water Wash) decaffeination process—a chemical-free method using only water and UV light—which preserves the origin's inherent character better than conventional decaf techniques. The cup delivers apple juice, toasted almond, and honeysuckle notes with berry sweetness and chocolate undertones that evolve as it cools. This is genuinely good coffee chosen for decaf processing, not commodity beans, making it a rare exception to the decaf rule—complex, clean, and worth drinking in the evening without compromise.

Galactic Standard blends washed Colombia Santa Barbara Estate with natural Ethiopian Bombe to create a versatile espresso that performs beautifully as a standalone shot or milk drink. The washed Colombian component brings clean acidity and chocolate notes, while the natural Ethiopian adds jammy fruit complexity and syrupy body. Expect mixed berries, bright citrus, and velvety chocolate in the cup—a textbook crowd-pleasing blend that rewards proper technique across espresso, pour-over, and milk applications.

Halloweenie is a limited-edition blend of two natural-process Ethiopian coffees—Chelbesa and Shoondhisa—designed to capture the quirky, comforting nostalgia of spooky season. The natural processing amplifies the fruit-forward character these Ethiopian origins are known for, delivering candy-like sweetness and berry complexity. Expect tasting notes of cherry Jolly Rancher, grape Tootsie Pop, and blueberry Fun Dip—a playful, vivid flavor profile that leans into familiar confectionery notes rather than traditional coffee descriptors. Perfect for those seeking unconventional seasonal coffee with personality and authenticity.

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Brandywine's Haunted Ghost Box brings together six 3oz micro-lots from Las Lajas, Costa Rica, each showcasing a different processing approach: Red Honey, Yellow Honey, Perla Natural, Alma Natural, SL28 Black Diamond Natural, and Double Diamond Anaerobic Natural. This collection lets you explore how processing profoundly shapes the same origin's flavor profile—from the structured sweetness of honey processing to the full fruit expression of natural and anaerobic methods. It's a curated tasting set designed for serious exploration rather than casual sampling, ideal for coffee drinkers who want to understand terroir and technique side by side.

From Beneficio San Vicente in Santa Barbara, Honduras (1450–1700 masl), this washed community lot draws from six traditional and specialty varieties farmed by small-holder producers. Cherries are de-pulped, fermented in open tanks for 16 hours, then washed and dried in greenhouse structures or mechanical dryers—a process that builds clarity and balance. Expect caramel, milk chocolate, and plum notes with a smooth entry that gains intrigue and layered depth as the cup cools. This is straightforward, drinkable coffee that rewards slowing down.

From the Kerehaklu Estate in Chikmagalur at 1,200 meters, this Selection 9 varietal undergoes a meticulous sequential washed process that sets it apart. Freshly harvested cherry is hand-sorted, floated overnight, then de-pulped and fermented in barrels for roughly 24 hours—but the distinctive touch here is a 20-liter coffee blossom starter culture that inoculates the fermentation, adding aromatic complexity. Expect vibrant acidity balanced with delicate sweetness, tasting notes of black tea, peach, and lychee. Producers Ajoy and Pranoy Thipaiah have crafted a coffee that showcases how thoughtful fermentation management and botanical innovation can elevate a washed lot into something genuinely special.

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From the legendary Kerehaklu estate in India's Western Ghats (1200 MASL), this Selection 10 varietal undergoes a carefully controlled washed process with a distinctive twist: a 20L lychee and soil starter culture inoculates the 24-hour fermentation in barrels. Producers Ajoy and Pranoy Thipaiah hand-sort, float, and de-pulp their cherry with precision before this custom fermentation, which deepens complexity without overwhelming the coffee's delicate profile. Expect vanilla, florals, and white peach—a sugary, spiced fruit expression that feels both refined and playful. This is specialty-grade processing that rewards curiosity.

From Kamwangi Coffee Factory in Kirinyaga County's Nyangeni subregion (1100–1800 MASL), this washed coffee showcases SL 28, SL 34, Batian, and Ruiru 11 varietals grown near Mount Kenya's buffer zone. The cherries are hand-sorted before a 24–36 hour fermentation in tanks, then washed in density channels using water from the Nyamindi river and sun-dried 12–20 days on African beds. Expect vibrant papaya, hibiscus, and bright orange notes—a distinctive flavor profile that captures Kenya's aromatic potential. This is specialty coffee with real sense of place and meticulous processing.

This washed Kenya comes from Kiangoi Factory in Kirinyaga region near Mount Kenya, grown at 1600–1800 MASL on SL28, SL34, and Ruiru 11 varietals. The washed process brings out vivid acidity and cleanliness, showcasing mandarin citrus, green grape, and kumquat notes alongside a remarkable mouthfeel. It's a Kenya built for those who want complexity without sacrifice—bright but balanced, with enough sweetness and body to keep sipping interesting from first cup to last.

This coffee comes from Sochiapam, one of Oaxaca's largest coffee-growing municipalities, situated at 1700–1900 meters elevation in heavily wooded terrain that requires an hour's uphill trek from the nearest road. Red Fox—the same team behind La Palma Y El Tucan in Colombia—partnered with local producers to shift the region from volume-focused farming to quality-first practices, introducing selective harvesting, proper fermentation protocols, and higher-quality varietals (Pluma, Typica, Bourbon, Mundo Novo). The washed process accentuates a clean, approachable profile of chocolate, brown sugar, and macadamia nut. This represents the early results of a genuine community transformation, backed by younger producers leading the charge toward excellence.

Orbital Motion blends lightly roasted yet fully developed coffees from South America and Africa into a versatile espresso that shines in multiple brewing methods. The combination creates honeysuckle acidity balanced by brown sugar and nutmeg body, finishing with subtle peach notes. This is a modern, well-rounded blend designed for both espresso and pour-over, with the roaster providing detailed recipes to get you started but encouraging experimentation.

From Rwanda's Western Province in Nyamasheke, this Kanzu lot grows at 1800–2000 meters in a misty high-altitude microclimate that slows cherry maturation and concentrates flavor. Fully washed processing highlights bright acidity and clean fruit character: expect black tea, apricot, and clementine on the cup. The late-season harvest and meticulous handling at the washing station deliver the complexity and refinement that make this Bourbon-based coffee memorable—ideal for drinkers seeking washed African coffees with abundant fruit presence.

A limited-edition blend pairing Colombia's Santa Barbara Estate with Ethiopian Washed coffee, designed for fans of dark, atmospheric storytelling. The blend delivers bold cocoa and cherry-forward flavors with honeyed undertones—a moody, sophisticated cup that leans into autumn's spookier aesthetic. Ideal for those seeking a darker roast with character and memorable flavor rather than delicate florality.

Smith Bridge Road Blend combines dark-roasted Brazilian beans with medium-roasted Colombian coffee for a low-acidity, full-bodied cup with pronounced sweetness. The blend prioritizes body and approachability over brightness, making it an ideal choice for those seeking smooth, comforting coffee. Brandywine includes detailed Chemex brewing instructions (25g dose, medium grind, 4-minute total brew time), suggesting this blend performs particularly well in pour-over applications.

Stellar Collisions is a three-origin blend anchored by Ethiopian Yirgacheffe (washed) and two distinct co-fermented lots from Colombia's Quebraditas micro-region. The melon and orange co-ferment processing methods add intentional complexity and aromatic intensity—a deliberate choice to layer tropical fruit character throughout the cup. Expect melon, fig, and clementine notes: bright, juicy, and distinctly fruit-forward without the heaviness of traditional fermentation. This is a playful, experimental blend for drinkers seeking unusual flavor combinations backed by thoughtful component sourcing.