Inugami Coffee

From Finca Milán in Colombia, this experimental lot ferments Caturra cherries with orange and pineapple must under restricted oxygen for over 144 hours, using Café Uba's culturing method with selected yeasts and bacteria. The extended anaerobic co-fermentation followed by 25 days on raised beds and mechanical finishing yields a sweet, fruity cup with tangerine, orange blossom, cinnamon, and soft tropical character throughout. This is backed by published research with Cenicafé and Universidad de los Andes on how starter cultures shape microbial communities and final cup profile—a genuinely experimental coffee that delivers on its promise.

Grown in Colombia by Forest Coffee and El Vergel Estate, this Caturra varietal undergoes an innovative aerobic koji fermentation using Aspergillus Oryzae fungus cultivated on steamed rice, applied to cherries over 24–72 hours to amplify flavor depth. The beans are then sun-dried for 10 days followed by controlled mechanical drying, then stabilized in GrainPro bags for 20 days. Expect stewed fruit, cherry, fruit punch, pineapple, black sweet tea, grape, and sweet green apple—a layered, fruit-forward profile that showcases how koji fermentation elevates the natural sweetness and complexity of an already balanced varietal. Named after the roaster's spirited dog Django, this coffee represents a long-held dream to offer a koji-processed coffee at an accessible price point without compromising quality.

From El Vergel Estate in Colombia, this natural-process Caturra is a co-fermentation of two aerobic ferments—strawberry and banana—blended before roasting. The result is a balanced coffee where the standout strawberry-banana smoothie note shines without overshadowing the underlying bean quality. This is an exclusive offering unavailable elsewhere, developed through a second collaboration between Inugami and Forest Coffee, reflecting meticulous attention to both processing innovation and price-to-quality ratio.

Happy Halloween 2026 Personal note: This is the second time I have got to offer a limited edition Halloween coffee. Halloween is my favorite holiday and this year I really tried to get it close to candy like as I can.   When I first start Inugami, I always felt inspired by The Sweetshop blend at Square Mile to offer and create sweet candy like blends. Sweetshop was a huge influence on me getting into sweet espresso. Sweet coffees still are my favorites after all of these years.   The bag art als

From Ichamama Washing Station in Nyeri's Karima Hill area (1,750 masl), this coffee comes via the Othaya Farmer's Cooperative Society, one of Kenya's oldest producer networks established in the mid-1950s. The washed process—using water from the nearby Ichamama river—preserves the peaberry's concentration of flavor: bright tropical fruit and lemon-lime acidity balanced by currents and cinnamon notes. A traceable, high-altitude Kenyan that showcases cooperative-grown quality and the precision of small-lot washing station work.

This is a limited edition for Halloween 2026 The next chapter in the Dino Mélange Espresso Series is CARNOTAURUS. Like the other coffees in the series, CARNOTAURUS keeps Black Condor as its darker roasted core, giving the espresso its familiar sweetness, body, and foundation. But this one is a little different. A 72-Hour Anaerobic Natural  Gori Gesha is the light component . The idea is to keep the deeper, developed character that defines the Dino series while layering in bright anaerobic notes.

From Finca Milán in Colombia, this lot represents Café Uba's proprietary Nitro process—a controlled fermentation inside a bioreactor where nitrogen replaces oxygen, creating a modified atmosphere. The coffee co-ferments with watermelon fruit must, starter cultures, and culturing lixiviates while the team monitors temperature, pH, and Brix levels for precision. It dries 25 days on raised beds, then finishes with five days of mechanical drying. The cup delivers distinct watermelon and cantaloupe notes alongside caramel, backed by published research from Cenicafé and Universidad de los Andes on the fermentation's microbial impact.

This Geisha-varietal coffee grows at 2,050 meters in Finca Bella Vista near Buesaco, Colombia's Nariño department—a competitive high-altitude coffee hub where farmers benefit from robust local markets and quality premiums. Washed processing preserves the varietal's delicate aromatics and elegant floral character. Expect pear, guava, tropical fruit, and sweet apple notes that shine brightest at City roast; darker roasts will muffle the subtlety that makes this Ethiopian-origin varietal worth seeking. This is specialty-grade coffee from a region where altitude and farmer competition drive measurable quality.