Subtext Coffee Roasters

Valdeir Tomazini is a third-generation farmer in Bateia, Castelo, Espirito Santo, Brazil, running Sitio Tomazini at 900–1,200 meters altitude. The washed process is the regional standard in Espirito Santo, where cool temperatures and extended wet seasons slow cherry maturation and harvest extends into October–November—later than the rest of Brazil. This slower ripening contributes distinctive flavor development. The Catucai 785 variety, a Catuai–Icatu cross bred for rust resistance, thrives in these conditions. Subtext cupped this lot at 87 points and purchased the full 120 kg harvest, sourced through importer Osito—a partnership that reflects Valdeir's early commitment to specialty standards since 2001.

Alirio Ortega's Pink Bourbon comes from El Roble in Bruselas, Huila, Colombia, at 1,650 meters elevation in a region celebrated for microclimatic diversity. 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—a methodical approach that draws out the variety's distinctive character. Pink Bourbon, recently confirmed as an Ethiopian landrace, is prized for its unique flavor profile and the visual signature of pink-ripened cherries. Alirio and his family practice organic, biodynamic agriculture across three farms, and this harvest marks Subtext's largest purchase to date, scoring 87 in their cupping.

Alirio Ortega's Pink Bourbon grows at 1,650 masl in Bruselas, Huila, one of Colombia's most diverse coffee regions. The washed process begins with a 28-hour in-cherry fermentation before de-pulping, followed by 36–72 hours in plastic containers, then washing and 20 days of drying—a meticulous approach that honors this rare Ethiopian Landrace variety prized for its distinctive pink cherries and complex flavor. Alirio and his family practice organic, biodynamic agriculture on three farms, composting homemade nutrients while intercropping coffee with plantains, beans, and corn. This is Subtext's fifth consecutive year sourcing from Alirio, and their biggest season yet, with five exclusive microlots now available.

From Alirio Ortega's El Roble farm in Bruselas, Huila—Colombia's most prolific coffee region—this Red Bourbon grows at 1,650 meters in the southwest's diverse microclimates. Alirio begins with 28 hours of in-cherry fermentation before depulping, then continues fermenting for 36–72 hours in plastic before washing and a full 20-day dry. The extended fermentation develops complexity while the washed process and careful drying preserve clarity. Scored 87.5 by Subtext, this represents one of seven microlots from Alirio's 2026 harvest—a producer whose family has earned their loyalty over five consecutive years through consistent quality and biodynamic farming practices.

From the steep, high-altitude slopes of Buesaco in Nariño, Colombia, this washed coffee comes from Cultivando Futuro, a 2019-founded association of 28 small producers committed to sustainable practices and mutual support. The blend of Caturra, Castillo, and V. Colombia varieties—each bred for rust resistance and adapted to Nariño's unique climate—are hand-processed with open-tank fermentation for 2–4 weeks before washing. Grown between 1,700–2,100 masl in nutrient-rich, well-drained soils, the coffee reflects the region's warm evening air flow that enables exceptional altitude cultivation. This is Subtext's second purchase from the lot, signaling consistency and confidence in both the coffee and the producer partnership.

Emerson Narvaez's Finca El Turpial sits at an extraordinary 1,950–2,850 masl in Cumbitara, Nariño, where unique warm microcurrents allow coffee to thrive at altitudes typically inhospitable elsewhere in Colombia. The natural anaerobic process—ten days in sealed GrainPro bags followed by three weeks of sun-drying—builds layered fermentation notes into the cup. Laurina, a low-caffeine Bourbon mutation with about 50–60% less caffeine than standard Arabica, delivers the complexity you'd expect from high-altitude specialty coffee without the jitters. This is Subtext's first purchase from Emerson and their inaugural offering of this rare variety, scored 87.5.

Emiliano Popayan's two-hectare farm sits at an exceptional 2,310 meters in Arboleda, Nariño, where high altitude and unique evening microclimates allow slow cherry maturation over four to five weeks. The washed process employs two fermentation stages and double washing, with cherries fermented on mats for 40 hours before depulping and tank fermentation for 50 hours, then sun-dried for 20–22 days. Caturra at this elevation develops strong quality potential, and this lot's careful processing yields the deep, wine-red colored cherries Emiliano is known for. Subtext cupped this at 86.5 and sourced it directly after visiting the farm—a first-year lot worth seeking out for its terroir-driven complexity.

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.

From El Chocó farm in Buesaco, Nariño at 2,200 masl, this Caturra benefits from the region's unique microclimate—warm evening air from valleys allows high-altitude growth without frost risk. Maria's washed process starts with flotation sorting, then whole-cherry fermentation over five days before pulping, followed by eight to twelve days of sun drying. The extended fermentation and slow dry, guided by Maria's experience and the region's moderate temperatures, build layered complexity. Scored 86, this is Subtext's sixth consecutive vintage from Maria, who has reinvested quality bonuses into farm improvements year after year.

Hugo Gonzalez's washed Geisha from Finca FIÉden in Mesitas, Garzon, Huila, Colombia (1,800–1,900 masl) claimed top honors at the 2025 Copa de Oro competition. The producer uses a bespoke post-harvest approach: three days in cherry, 72-hour dry fermentation in sealed barrels, washing, then 15-day drying. The Geisha variety—originally Ethiopian, rediscovered after winning Panama's 2005 competition—demands high elevation to express its signature floral, jasmine, and stone fruit character. This lot showcases what happens when meticulous processing meets a terroir and variety built for complexity; Subtext scored it 87.5 and purchased 100 kg of the 456 kg total.

This coffee comes from Chelbesa One Station in Gedeb, Gedeo, Ethiopia—one of four coffee-growing districts in the region famous for Yirgacheffe. Approximately 1,000 smallholder farmers (2–3 ha each) deliver cherry to the washing station, which operates under SNAP Specialty Coffee's focus on consistency, education, and sustainability. The Kurume and Wolisho varieties were developed by Jimma Agricultural Research Centre specifically to resist Coffee Berry Disease, making them both resilient and reliable. After cherry arrival, beans are floated, de-pulped, and fermented in tanks for 2–3 days before washing and drying on raised beds over 7–10 days with daily turning. Cupped at 86.5, this washed coffee delivers the clean, bright character expected from high-altitude Gedeb processing.

From Gedeb Zone in Gedeo, Ethiopia, at 1,950–2,200 masl, this coffee comes from ~1,000 smallholders delivering to the SNAP-managed Chelbesa One station. The Kurume and Wolisho varieties were bred by Jimma Agricultural Research Centre for Coffee Berry Disease resistance. The washed process involves tank fermentation for 2–3 days followed by 7–10 days of raised-bed drying with daily turning. Subtext scored it 86.5, reflecting clean, balanced cup quality backed by SNAP's commitment to farmer training and climate-smart agriculture.

Adonai Sanchez grows this washed Caturra on his farm in Amatenango de la Frontera, Chiapas, within the Sierra Madre mountain range at 1,550 meters. The washed process highlights the variety's clean, sweet character. Tasting warm, comforting, and sweet with balanced body, this coffee represents Chiapas's volcanic soils and high-altitude potential—a region responsible for 40% of Mexico's coffee production. Subtext's third year sourcing from Adonai (a SIPROCAFE member) and full-lot purchase of this 140kg microlot underscores the consistency and trust built between roaster and producer.