Subtext Coffee Roasters

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.

Grown at 1,650 meters in Bruselas, Huila—Colombia's most prolific coffee region—this Sidra comes from Alirio Ortega's El Roble farm, which practices organic, biodynamic agriculture including homemade compost. The washed process begins with 28 hours of in-cherry fermentation before depulping, followed by 36–72 hours in plastic containers, then washing and 20 days of drying. Sidra, a bourbon-typica cross gaining prominence for exceptional cup quality, brings distinctive character to this microlot. Subtext's long relationship with Alirio—now five years—and their decision to purchase the entire 140 kg lot signals confidence in this coffee's quality.

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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.

Didier Pajoy's Pink Bourbon comes from La Esperanza farm in La Plata, Huila, at 1,900 meters elevation—a region known for its microclimatic diversity and specialty coffee focus. Washed processing emphasizes clarity and brightness in this genetically confirmed Ethiopian landrace variety, prized for its characteristically pink-ripened cherries and distinctive flavor profile. Pajoy, a founding member of the Martir growers group and integral to Osito Colombia's operations, brought this lot to the Top 15 at the 2025 Copa de Oro Competition. Cupped at 87 points by Subtext, this is a third-year purchase from a producer with eight years of Osito partnership.

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.

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.

Mavila Peralta farms 2.5 hectares in El Laurel, San Ignacio, within Cajamarca—Peru's most celebrated coffee region where the Andes create ideal microclimates. The washed Catuai undergoes 18–30 days of tank fermentation before sun-drying, a process that emphasizes the variety's natural sweetness and body. The coffee delivers crowd-pleasing roundness with genuine complexity, scored 87 by Subtext. This is direct-trade coffee from a second-generation producer who processes her own harvest and has trained in modern agricultural and post-harvest techniques.

Nabor Gallardo's farm sits at 1,735 masl in Llano Encino, Sierra Mazateca, Oaxaca, where traditional cultivation methods and diverse coffee genetics dominate. After returning from Mexico City to take over the family farm, Nabor has worked closely with Finca La Union's agronomist to refine fermentation processes and plant health—this is his first year achieving producer-separation quality. The field blend of Typica (high-altitude potential but disease-prone), Sarchimor (rust-resistant with good yields), and Marsellesa (rust-resistant with notable acidity) reflects Oaxaca's commitment to distinctive, unmodernized coffee farming. Cupped at 86.75, this washed coffee represents the emerging quality story of Mexico's lesser-known region.

Francy Burbano's Finca Buenavista sits at 1,800 masl in El Tabor, San Agustin, within Huila—Colombia's most coffee-dense department, known for its micro-climatic diversity. The washed Pink Bourbon variety, genetically confirmed as an Ethiopian landrace, expresses the terroir complexity that defines this high-altitude region. Pink Bourbon is prized for its distinctive pink-ripened cherries and unique flavor profile; Francy's lot achieved a Subtext cupping score of 87.5 and represents her first finalist placement at the 2025 Copa de Oro Competition. This is a rare opportunity to taste from a producer making waves in specialty Colombian coffee.

San Antonio Ozolotepec sits in Oaxaca's remote Sierra Sur at 1,700–2,000 meters, where eight smallholders cultivate coffee in densely forested plots with minimal intervention. The washed process complements slow fermentations and extended drying enabled by the region's cool temperatures, while heirloom Typica and Bourbon varieties—plus rust-resistant Marsellesa—thrive without fertilizers on unpruned, naturally organic farms. This is coffee rooted in tradition: old-stock trees tower up to 6 meters, and production methods remain deliberately un-modernized compared to neighboring Chiapas and Veracruz. Expect the complexity and acidity that high-altitude Bourbon and Typica deliver when given time and altitude to develop.

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.