Subtext Coffee Roasters

Subtext Coffee Roasters

Colombia Alirio Ortega, Washed Caturron

Alirio Ortega grows this Caturron on his El Roble farm in Bruselas, Huila at 1,650 meters, where he practices biodynamic agriculture with homemade organic compost. The washed processing begins with 28 hours of in-cherry fermentation before de-pulping, followed by 36–72 hours in plastic containers, then washing and 20 days of drying—a methodical approach that shapes the cup. Caturron, recently confirmed as a Timor hybrid cross, brings rust resistance and a distinctive flavor profile. Subtext's five-year relationship with Alirio culminates in this exclusive microlot, scored 88, representing one of seven single-variety lots from this harvest.

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Colombia Alirio Ortega, Washed Chiroso

From Alirio Ortega's El Roble farm in Bruselas, Huila, this washed Chiroso grows at 1,650 meters elevation in Colombia's most prolific coffee region. Alirio employs extended fermentation—28 hours in-cherry followed by 36–72 hours post-depulping—before washing and a 20-day dry. Chiroso, an Ethiopian landrace variety that gained prominence after Carmen Montoya's 2014 Cup of Excellence win, expresses beautiful florality and crisp acidity here. Subtext purchased the full 140 kg microlot and scored it 87.5, making this one of seven exclusive or rare single-variety lots from Alirio's portfolio this harvest.

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Colombia Amigos del Huila Espresso, Washed Field Blend

A community lot from four villages in Huila, Colombia's most prolific coffee region, sourced through Shared Source's long-term partnership with ecologically minded smallholders. The blend combines Caturra and Variedad Colombia grown at 1,760–1,850 masl, where altitude supports complexity. Producers ferment in-cherry for 12–24 hours before dry fermenting and drying in marquesinas, a method that builds body and clarity. This is purposeful sourcing that prioritizes fair compensation and soil health over commodity convenience—the kind of coffee that tastes like care.

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Colombia Audon Solano, Washed Caturra & V. Colombia

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.

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Colombia Buesaco Pequeños Espresso, Washed Field Blend

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.

Subtext Coffee Roasters

Colombia Buesaco Pequeños, Washed Field Blend

From the steep, high-altitude slopes of Buesaco in Nariño, Colombia (1,700–2,100 masl), this washed coffee represents a field blend of three distinct varieties: Caturra, Castillo, and Variedad Colombia. The Cultivando Futuro cooperative—founded in 2019 with 28 members—has built a model of shared resources, including a cupping lab and centralized warehouse, while supporting neighboring associations. The washed process includes open-tank fermentation for two to four weeks, contributing clarity and structure. Scored 86 by Subtext, this lot reflects both careful production and the unique microclimate of Nariño, where evening humidity from the valleys allows coffee to thrive at unusually high elevations without frost risk.

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Colombia Huila Fortune, Washed WP Decaf

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Copa de Oro | Colombia Jose Bolaños, Washed Gesha, Sidra & Pink Bourbon

Jose Bolaños' Finca Villa Sofia sits at 1,780 meters in San Agustin, Huila—Colombia's most prolific coffee region, known for its diverse microclimates and altitude variations. This washed lot underwent a double fermentation: 60 hours of whole-cherry fermentation followed by 40 hours of dry fermentation post-depulping, then dried 15–20 days in a parabolic greenhouse. The blend of Geisha, Pink Bourbon, and Sidra—three Ethiopian-origin varieties now thriving in Colombia—delivers the floral and jasmine notes Geisha is prized for, deepened by Pink Bourbon's stone fruit and Sidra's prominent acidity and deep sweetness. Bolaños took first place in the Southern Division of the 2025 Copa de Oro with this coffee; Subtext secured the full 140 kg lot and scored it 87.5.

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Copa de Oro | Colombia Yilver Pajoy, Washed Gesha

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Kenya Doris Tuiyott, Washed Batian

This washed single-origin comes from Little Swamps Estate in the Cherangani Hills of Kenya's Western Rift Valley, where producer Doris Tuiyott has spent five years restoring exhausted wheat and barley fields into thriving coffee terroir at 2,277 meters. The Batian variety—bred for disease resistance and quality potential—was processed traditionally: ripe cherries loosely pulped, fermented overnight, washed with cold water, skin-dried under shade for 24 hours, then finished on raised beds for 6+ days. Grown without chemicals or pesticides and irrigated with nutrient-rich swamp water, this coffee reflects Doris's investment in soil health and discipline. Volcanic soils and warm drying conditions of the Western Rift Valley support both the cup clarity and Subtext's 86.5-point score.

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Mexico Edilizar Ordoñez, Washed Field Blend

Edilizar Ordoñez grows coffee in Amatenango de la Frontera, Chiapas—Mexico's leading coffee state—on volcanic soils at 1,600 meters near the Guatemalan border. This washed field blend combines Villa Sarchi, Catuai, and San Ramon, varieties that thrive at high altitude and benefit from Edi's background as an arborist; he applies year-round pruning, stumping, and soil management to the farm. The blend showcases the quality potential of Chiapas' favorable climate and elevation, backed by a score of 85 from Subtext's cupping. Edi comes from a coffee family—Subtext has previously sourced from his father Luis and brother Rony—making this a reliable origin with deep farming knowledge.