Subtext Coffee Roasters

Alex Aguilar's Finca Los Angeles sits at 1,545 masl in the Santa Barbara region of Honduras, where cold temperatures and heavy rainfall make coffee production difficult but rewarding. A field blend of Bourbon, Pacas, and IHCAFE 90 varieties, the coffee is hand-picked for ripeness, de-pulped same-day, fermented 12–18 hours, washed, and dried on African beds. The result scored 86.5 at cupping—a testament to the family's careful selection and processing discipline. This is Subtext's second year sourcing from Alex's farm, and the producer's multi-generational commitment to quality shines through in every step.

Grown by Alirio Ortega's family at El Roble farm in Bruselas, Huila at 1,650 masl, this Aji microlot represents five years of partnership between Subtext and a producer committed to biodynamic farming. The variety—genetically distinct from Bourbon and likely an Ethiopian landrace—undergoes 28 hours of in-cherry fermentation followed by 36–72 hours in plastic containers before washing and 20-day drying, building complexity and the spicy character the name suggests. The cup delivers the distinctive 'spicy' profile Aji is known for, distinctive within Colombia's diverse Huila region. A rare single-variety microlot from a trusted, multi-generational farm.

From Rumudamo Station in Arbegona, Sidama, this coffee grows at 2,200 masl in Ethiopia's famous coffee zone, where altitude and microclimate create ideal conditions. The anaerobic washed process involves 144+ hours of sealed-barrel fermentation without water, followed by depulping, washing, and 16–20 days of African bed drying—a technique that amplifies the stone fruit complexity. Walega 74158, a CBD-resistant heirloom variety from a 1970s selection program, dominates South Western Ethiopia and brings distinctive articulate character to the cup. Subtext has sourced from this COE-winning station for four consecutive years and visited in 2025, backing up a cupping score of 87 with direct relationship and quality conviction.

From Rumudamo Station in Arbegona, Sidama, this natural-process coffee grows at 2,200 meters altitude on land favored by highland microclimates ideal for Ethiopian coffee. Hand-selected cherries are dried on African beds with constant movement for even drying, a method that preserves the varietal's inherent complexity. The Walega 74158 variety—selected in the 1970s for CBD resistance and now dominant in Bensa—delivers articulate stone fruit character with clear, defined acidity. Subtext has returned to this COE-winning station for four consecutive years, and this lot scores 87 on their cupping scale, reflecting the consistency and quality Daye Bensa has built as a reference for excellence in the region.

From Rumudamo Station in Arbegona, Sidama, this washed coffee showcases the articulate stone fruit character that defines the station's house style. Grown at 2,200 meters on the Walega variety—a CBD-resistant cultivar developed in the 1970s and now dominant in the region—the coffee is de-pulped on-site, wet fermented 48–72 hours, washed, and dried 8–12 days on African beds. Subtext's fourth year sourcing from this producer reflects both consistency and excellence: Rumudamo, operated by Daye Bensa (a COE winner and reference point for Ethiopian resilience), sits in Arbegona's high-altitude, favorable microclimate. Cupped at 87 points, this is a focused, well-defined expression of Sidama's stone fruit signature.

The Castro-Kahle family has been growing coffee since the early 1800s across three volcanic regions in Costa Rica. This lot comes from Volcan Azul in Poás, West Valley, at 1,650 meters elevation, where the family experiments continuously with processing methods while stewarding over 1,500 hectares of protected rainforest. The anaerobic honey process creates distinct, complex varietal expression in Villa Sarchi. Subtext scored it 86 points—a coffee that balances the family's legacy of quality with modern technique.

From the Chelbesa Danche station in Gedeb, Gedeo—one of Ethiopia's premier coffee-growing districts—this lot represents about 800 smallholder producers delivering cherry to SNAP's meticulously managed facility. The Kurume and Wolisho varieties were specifically bred by JARC to resist Coffee Berry Disease, a practical choice that doesn't compromise quality. Yellow honey processing means cherries are de-pulped, fermented in tanks for 2 days, then dried on raised beds for 10–14 days with daily movement, concentrating sweetness and body. Subtext's cupping score of 86.75 reflects a clean, balanced profile typical of well-executed honey processing at elevation. This is a direct-relationship coffee from a roaster with three years of partnership history via Quest importer.

From Arbegona Woreda in Ethiopia's renowned Sidama zone at 2,230 meters, this lot is supplied by 600 smallholders and processed at Mullugeta Muntasha's station—a producer who's built a reputation for competition-winning lots since opening his first drying station in 2021. The anaerobic natural process intensifies the fruit-forward character typical of the CBD-resistant Walega 74158 variety, which dominates this region. Expect complex fermented aromatics and pronounced berry notes developed through extended anaerobic fermentation before natural drying. A standout lot that reflects both meticulous producer craft and the terroir advantage of Sidama's high altitude and favorable microclimate.

Reshad Ababulgu, a second-generation farmer in Agaro, Jimma, Ethiopia, inherited a family plot worked for 60 years and replanted it with JARC's Gibirinna 74110—a CBD-resistant variety bred for this exact altitude range. White honey processing imparts delicate sweetness while preserving the varietal's bright character. This lot showcases Reshad's commitment to quality and his recent independence as an exporter, securing premium prices for his distinct microlot. At 2,050 masl and scored 87, this represents clean, intentional Ethiopian coffee with direct producer transparency.

This decaf draws from smallholder producers across three distinct areas of southern Huila, Colombia—Suaza, San Agustin, and La Plata—grown between 1,450 and 2,000 meters altitude. The coffee was decaffeinated using the SWP (Swiss Water Process), a chemical-free method relying solely on water and temperature to preserve the coffee's character. The lot blends Caturra, Castillo, Variedad Colombia, and Pink Bourbon varieties, capturing the micro-climatic diversity Huila is known for. With an 87.5 cupping score, this is a full-lot purchase (140 kg) from an established relationship, offering decaf drinkers genuine origin complexity without compromise.

Sold Out

Jose Bolaños's Finca Villa Sofia in San Agustin, Huila, Colombia (1,780 masl) won first place in the Southern Division of the 2025 Copa de Oro competition with this Geisha-forward field blend of Geisha, Pink Bourbon, and Sidra. The washed coffee underwent a double fermentation—60 hours of intact cherry fermentation followed by 40 hours of dry fermentation post-depulping—then dried 15–20 days in a parabolic greenhouse dryer. The result is a complex cup built on the Geisha variety's famed floral and jasmine notes, lifted by Sidra's deep sweetness and acidity and Pink Bourbon's elegant balance. Huila's exceptional terroir diversity and elevation make it Colombia's premier coffee region, and this lot demonstrates why the specialty focus on high-altitude, genetically distinct varieties is paying dividends.

Sold Out

Kivanga Estate in Embu County, Kenya operates at 1,750 masl on the Eastern slopes of Mount Kenya, where higher Indian Ocean rainfall creates a distinct growing environment. Morris Njagi's 7.5-hectare farm manages its own washing station and specializes in SL28 and SL34 selections—increasingly uncommon as Kenyan farmers shift toward disease-resistant hybrids. Hand-picked at peak ripeness, the coffee is sorted, floated, pulped, fermented in open tanks, and thoroughly washed before drying on raised beds for 14–21 days with consistent rotation and hand-sorting. SL28's legendary potential for high-quality, complex expression shines through in this washed preparation, offering the clarity and balance that makes this variety worth seeking despite its disease susceptibility.

Lenin Flores grows Yellow Caturra at 2,000–2,050 meters in Jaén, Cajamarca—Peru's most celebrated coffee region, where the Eastern and Western Andes create distinct microclimates ideal for quality production. Washed processing highlights the varietal's clean, bright characteristics. Flores is both a skilled agronomist and El Morito's quality assurance lead, actively importing and trialing experimental varieties like Wush Wush and Pink Bourbon to share across the producer network. This inaugural release reflects his commitment to elevation, experimentation, and collaborative growth within the association.

Rogelio Santiz's Pink Bourbon grows at 1,700 masl in Cerro Perico, Candelaria Loxicha, deep in Oaxaca's traditionally cultivated coffee region. Washed processing preserves the variety's signature characteristics. Pink Bourbon, genetically confirmed as an Ethiopian landrace now proliferating through specialty producers, ripens with distinctive pink cherries and equally unique flavor qualities. Subtext sourced this micro-lot (100 kg total) by combining four separate harvests from Santiz's farm after a roadside discovery during their first Oaxaca visit—a first-year partnership representing the producer's early specialty focus.

Tony Medina's Finca La Colina sits at 1,700 meters in Chimaltenango, Guatemala, a notably dry region known for ideal microclimates and natural springs. The coffee is traditionally fermented for 36 hours, then mechanically demucilaged to conserve water before eight days of patio drying—a process that reflects Tony's ecological approach across his entire operation, where native forest covers three-quarters of his land and shade trees are pruned only during full moons. The Caturra variety, a compact natural Bourbon mutation now central to Central American coffee, thrives at this altitude and delivers the clean, balanced profile this espresso demands. Tony's transition from selling cherry to specialty parchment has funded his daughters' university education and enabled investments in quality—making this coffee a story of pride and sustainability in a cup.