Brandywine Coffee Roasters

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This is a four-component co-ferment blend from Colombia, each lot processed using distinct microbial fermentation techniques designed to amplify fruit flavors. Components include Rodrigo Sanchez's honeyed banana co-ferment (Process #22, using cultured lactobacillus and saccharomyces cerevisiae with dehydrated banana), Brayan Alvear's creamy strawberry co-ferment (submerged yeast and strawberry fermentation), Quebraditas' strawberry co-ferment (oxidation, dry depulping, and fruit-forward fermentation), and Franky Hoyas' citrus and cacao yeast co-ferment (oxidative and submerged fermentation with yeast inoculation). The tasting profile centers on fresh strawberries, banana cake, strawberry banana yogurt, and subtle citrus-cacao notes—fruit-forward without losing coffee identity. This is a technically ambitious blend showcasing modern fermentation science applied with playful intent, best for drinkers seeking pronounced fruit character and clean sweetness.

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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.

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From Quebraditas in Colombia's Cauca region at 1,600–1,850 masl, this Caturra undergoes a distinctive blackberry co-ferment that layers fruit complexity throughout the cup. The process starts with 24-hour oxidation in food-grade plastic, followed by dry depulping and 48-hour submerged fermentation with yeast and blackberry, then 76-hour drying at 40°C. You'll find blackberry, honeysuckle, and grape—flavors that evolve and deepen across the tasting experience. This is a rare, experimental lot that rewards both focus and long sessions.

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From the historically overlooked Ngozi Province in Burundi, this lot of Red Bourbon grows at 1700–2190 meters in the Kamira community, where smallholder farmers cultivate in full sun without synthetic fertilizers. The coffee undergoes a meticulous double-fermentation process—12 hours wet, then 12 hours in cement tanks—before drying 20–25 days on traditional African raised beds. Expect dried cranberry and fig notes leading into bright citrus that opens the palate, anchored by smooth brown sugar and a lingering finish. This is a coffee that rewards the time Red Fox invested in opening new markets for Burundian producers building resilient, quality-focused operations.

From Huila, Colombia's renowned coffee region, this community lot sits between 1,800–2,000 metres in volcanic soils shaped by the Magdalena River Valley. Five Colombian Arabica cultivars—Caturra, Tabi, Castillo, Cenicafé 1, and F6—blend traditional and modern genetics for rust resistance and cup clarity. Washed processing with 12–48 hour fermentation in tanks, followed by 3–5 weeks of raised-bed drying, maximises the coffee's clean profile. Expect vibrant acidity, structured sweetness, caramel, honey, and stone fruit—a balanced, accessible coffee that works across skill levels while supporting farming communities through fair and sustainable practices.

We’re saying goodbye to summertime with one last coffee vacation and you’re invited! We’ll be traveling via Franky Hoyas amazingly fun tropical gesha that will transport you to a remote beachy island with every sip. With this coffee you’ll find vibrant oceans of kiwi and sweet rings of fruit loops that make it a trip you won’t forget as we transition to fall! Check out the info below and grab a bag while ya can! We Taste: Fruit Loops, Kiwi, Chamomile Process: "Advanced Washed" Thermal Shock with

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.

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A washed blend anchored in Colombia's Huila region, this coffee delivers approachable sweetness: milk chocolate, caramel, and honey notes that make it an everyday pleasure. Brandywine created this as a tribute to Dolly Parton's legacy of authenticity and generosity; proceeds support the Imagination Library, her initiative to distribute free books to children. It's a coffee with purpose—smooth, balanced, and meaningful.

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.

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.

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.

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.

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Kenya Karatu AB originates from smallholder producers in Gitwe Community, Gatundu Division, Kiambu Province, grown at 1,850–1,883 meters elevation on SL-28 varietal. The coffee undergoes a meticulous 72-hour washed process: depulping, 24-hour fermentation, and a second wash before drying on raised beds. Flavor-wise, it delivers raisin, berries, and brown sugar—playful and bright with tropical character. This AB grade offers exceptional clarity and is sourced through Red Fox Coffee Merchants from the well-established Karatu Coffee Factory, which has served the region since 1965.

This Kenya AA from Kiamabara Coffee Factory in Nyeri County showcases the classic profile of high-elevation East African coffee: grown at 1,600–1,900 masl on the volcanic slopes near Mt. Kenya, where cool temperatures and red soils concentrate acidity and seed density. Washed processing highlights the vibrant fruit character—orange, lime, and white nectarine with a refreshing, clean finish. A blend of traditional SL28 and SL34 alongside disease-resistant Ruiru 11 and Batian varieties, sourced from nearly 1,000 smallholder farmers through the Mugaga Farmers Cooperative Society. Perfect for filter brewing when you want brightness and balance without sacrificing complexity.

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.

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.

This is a multi-origin Colombian blend pulling from three distinct lots: a Watermelon Development lot with mixed processing, a Huila Washed component, and a Quebraditas Strawberry Coferment. The blend bridges summer and autumn with vivid fruit character—watermelon, strawberry salt-water taffy, and clementine jump forward on the palate. The mixed processing methods and specialty fermentation add complexity and texture to what's already a bold, candy-like cup designed to capture the last bright days of the season.