Inugami Coffee

Evelio Audias Lasso Bolaños grows this microlot on a 3.5-hectare farm in northern Nariño, Colombia, at staggering altitude (surpassing 2400m) in one of the country's most remote departments. The coffee undergoes an extended dry fermentation for 50–60 hours—lengthened by alpine cold—followed by complete washing and slow two-stage drying over 33 days on farm. The Chiroso cultivar, recently linked by RD2 Vision to Ethiopian landraces rather than Caturra, yields a washed coffee with honeycomb and vanilla esters, intense acid clarity, creamy structure, and bright flavors of blood orange, guava paste, apricot, pineapple, and tomato. This is precision farming and processing in service of terroir—a coffee that rewards the long, slow work of alpine production.

Maria Rodriguez leads Nucleo de gestion de Palestina, a producer association in Colombia focused on advanced processing and farm management. This Sidra Prime variety underwent brief fermentation post-depulping before 20 days of roof drying, yielding a clean, fruit-forward cup. Expect pineapple and blueberry notes alongside cherry and tropical fruit complexity. A standout from a producer with a track record of quality coffee and collaborative innovation.

From Finca El Conejo in Comayagua, Honduras, this direct-trade microlot by brothers Delmer and Joel Banegas showcases Catuai processed natural—a deliberate choice to elevate a variety often relegated to blending. The natural processing adds warmth and body while the brothers' Agricultural Engineering expertise ensures precision at every step. Expect cherry, cola, cacao nibs, and apple with a velvety mouthfeel and grounded character that defies the typical intense-fruity natural stereotype.

Inugami's debut espresso blend pairs Edwin Norena's green apple co-ferment (roasted light) with Black Condor Limited Edition (roasted dark) in a melange style that balances brightness and depth. Half the mix features co-fermentation, lending complexity and forward fruit character to carmel apple and apple candy notes alongside roasted tropical fruits and stewed mojito undertones. This blend emerged from the roaster's exploration of mixing roast levels to create equilibrium—a technique that impressed them enough to reshape their espresso vision.

Spinosaurus is Inugami's third espresso blend, built on the concept of a Melange—mixing light and dark roasts for balance. Half the blend is a Russell Strawberry and Banana co-fermentation; the other half is Black Condor Limited Edition roasted dark. The co-fermentation process contributes bright, fruited complexity (caramelized banana, tropical fruits, stewed and roasted strawberries), while the dark roast anchors it with body and depth. This is a deliberately constructed espresso designed to showcase how roast-level blending can create harmony that neither roast achieves alone.

Inugami's inaugural espresso blend, T-REX pairs Django Koji co-fermented coffee roasted light with Black Condor Limited Edition roasted dark—a melange approach inspired by mixing roast levels for balanced depth. The co-fermentation process adds layered complexity while the dual roasts create tropical fruit, cherry, and pineapple notes alongside smoky undertones and brightness. This is bold experimentation from a roaster originally founded on espresso principles, designed to showcase how fermentation and roast contrast can elevate a working blend.