Subtext Coffee Roasters

From Palermo, Huila at 1,800 masl, Audon Solano's Finca El Triunfo produces this intertwined blend of Caturra and Variedad Colombia varieties. The producer employs a deliberate two-stage fermentation: 24 hours in cherry followed by 36 hours of dry fermentation in tank, then greenhouse drying for 12–18 days to develop complexity. Subtext scored this lot 87, reflecting the consistent quality they've found across five seasons of purchasing from this producer. This is serious, technically executed Colombian coffee from one of the country's most diverse coffee regions.

Villa Moreno, Buesaco, in Nariño's steep highlands (2,100–2,400 masl), produces coffee under challenging frost conditions that farmers mitigate with shade crops and targeted fertilization. This community lot, sourced for the first time by Subtext, blends contributions from smallholders including Ximena Cifuentes. The washed process—same-day manual harvesting at peak ripeness, mechanical depulping, open-tank fermentation by harvest day, careful rewashing, and 8–15 days of sun-drying with frequent turning—builds clean, predictable flavor. The blend of heritage Caturra with rust-resistant V. Colombia and Castillo varieties ensures both cup quality and regional resilience. Scored 86.5 by Subtext.

This community lot unites 14 producers around Buesaco in Nariño, Colombia's steep volcanic highlands (1,800–2,100 masl), where warm evening air from the valleys allows coffee to thrive at exceptional altitudes. The washed EA decaffeination process preserves clarity while the classic Caturra, Colombia, and Castillo varieties—traditionally grown here—deliver balanced body and clean acidity. Nariño's nutrient-rich, well-drained volcanic soil and unique microclimate create the conditions for quality at these elevations. This inaugural lot from Subtext represents a strategic shift by importer Shared Source, capturing traditional varieties before they're replaced across the region, earning an 86-point cup score.

Ernedis Rodriguez grows this Caturra at 1,840 meters in Gigante, Huila—Colombia's most coffee-dense department, known for microclimatic diversity. The coffee is washed and dry-fermented for 84 hours before a 18–25 day greenhouse dry, processed through equipment that minimizes water use and environmental impact. Rodriguez continually experiments with yeast additions during fermentation and invests in upgraded infrastructure, earning consistently higher prices for his meticulous work. Scored 87 by Subtext, this represents five seasons of direct sourcing through importer The Coffee Quest.

Grown by agronomist Francy Castillo at El Uberrimo farm in Nariño's steep, biodiverse terrain at 2,120 meters, where unique evening air currents permit altitude impossible elsewhere in Colombia. Washed with precision: a controlled 2–3 day fermentation tracked to specific Brix levels, followed by extended drying under tarps and in mechanical dryers for clarity and complexity. Pink Bourbon—recently confirmed as an Ethiopian landrace variety rather than a Red/Yellow hybrid—delivers characteristically unique flavor that's become highly sought after among specialty producers. Subtext has partnered with Francy for five years, and this lot showcases her commitment to quality, sustainability, and regional leadership in cupping and sorting.

Frank Torres grows this Sidra at 1,800 masl in La Pradera, Nariño, where steep slopes and unique microclimates allow for exceptional cup quality. The Hydro Honey process—a controlled water-immersion fermentation with precise oxygen injection, monitored fermentation parameters, and staged drying—amplifies the variety's natural floral character and sweetness while building body. Sidra itself, a Bourbon × Typica cross, is prized for prominent acidity and complex aromatics. This is a fifth-year partnership lot from a producer leading sustainable, biodiverse farming in one of Colombia's most inspiring terroirs.

Abel Salinas grows Mejorado at 1,890 masl in Saraguro, Loja—Ecuador's premier coffee region, accounting for 20% of the country's Arabica production. This washed lot undergoes 24-hour dry fermentation post-depulping, then 15 days greenhouse drying, a process that emphasizes the variety's distinctive character. Mejorado, a Bourbon–Ethiopian Landrace cross, delivers intense florals and deep sweetness; Subtext has sourced Abel's lot for three consecutive seasons, scoring it 87.5. A reliable, high-quality choice from a first-generation grower who won the 2021 Ecuador Cup of Excellence.

Gregorio Pablo grows Caturra and Bourbon at 1,500 masl in Todos Santos, Huehuetenango—Guatemala's highest coffee region and one of only three non-volcanic soil areas in the country. The washed process here involves afternoon de-pulping, open-tank fermentation for roughly 24 hours (monitored by mucilage evaluation), hand-washing, and 6–7 days of patio drying. ASODIETT's emphasis on natural fertilization through fermented horsetail foliar spray and Pablo's conservation zone reflect a commitment to soil health over synthetics. This lot scored 85 in Subtext's cupping and represents the first year Gregorio's coffee has been separated and purchased in full by the roaster.

This coffee comes from the Constanza family's farms in Agua Dulce and El Paraíso, Huehuetenango—Guatemala's highest growing region and one of only three non-volcanic soil areas in the country. Its clay soils and heavy rainfall create ideal conditions for quality production. The coffee is washed via a controlled fermentation method: the family ferments in open concrete tanks for ~36 hours, briefly washing mid-fermentation to remove faster-fermenting mucilage while allowing full fermentation of slower-fermenting cherries, then density-sorts through channels to remove over and under-ripe beans. This deliberate approach prevents overly fruity flavors and ensures consistency. A blend of heritage Bourbon and compact, disease-resistant Caturra—both high-altitude performers in skilled hands—this represents the third year of direct purchasing by Subtext from a farming family now in their third generation, supported by infrastructure investments in fermentation shade and depulping equipment. Cupped at 85.5.

This carefully curated community lot comes from ten members of the ASODIETT cooperative in Todos Santos Cuchumatán, Huehuetenango—Guatemala's highest coffee-growing region and one of only three non-volcanic soil areas in the country. The 1,700–1,850 masl elevation and clay soils create ideal conditions for complexity. The washed process, with 24–36 hours of fermentation in open tanks, preserves the clean, nuanced character of the Bourbon and Caturra varieties. A cupping score of 85 reflects the quality potential inherent in this high-altitude, traditionally-grown lot from a cooperative of primarily Maya Mam producers.

From the Kirura Factory in Kiambu County's Central highlands, this washed coffee grows at 1,800–1,900 masl in volcanic soils that slow cherry maturation for complexity. The blend of SL28, SL34, and Ruiru 11—the latter a hybrid bred for disease resistance without sacrificing quality—represents both tradition and the future of Kenyan coffee production. Washed meticulously with water from River Gatamaiyu, with beans fermented overnight and dried on raised beds to 10–12% moisture. Kirura's producer group regularly places in Kenya's top 10 cup competitions, and this lot scored 86.5 at cupping.

From Finca El Amanecer in Jaén, Cajamarca, Peru (1,830–1,860 masl), this washed Yellow Caturra represents Dominga Carrasco's deep commitment to preserving a fragile, rewarding variety that thrives at elevation. The washed process highlights the clean, bright character typical of high-altitude Caturra while respecting the coffee's inherent quality potential. Dominga processes on-farm and participates in El Morito's collective model—balancing individual autonomy with inter-generational knowledge sharing. A cupping score of 87 underscores its quality; this coffee is worth seeking for its producer story, varietal focus, and the transparency Dominga embodies in Peruvian specialty coffee.