Subtext Coffee Roasters

Subtext Coffee Roasters

Alex Aguilar, Honduras Washed Field Blend

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.

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Alirio Ortega, Colombia Washed Aji

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Chelbesa Danche, Ethiopia Yellow Honey Washed Kurume & Wolisho

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.

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Fredy Orantes, Guatemala Natural Gesha

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Huila Fortune, Colombia Washed WP Decaf

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.

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Juan Jimenez Peña, Colombia Washed Pink Bourbon | Copa de Oro Finalist

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.

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Kivanga AA, Kenya Washed SL28 & SL34

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.

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Lenin Flores, Peru Washed Yellow Caturra

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.

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Mexico San Antonio Ozolotepec Espresso, Washed Field Blend

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.

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Rogelio Santiz, Mexico Washed Pink Bourbon

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.

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Tony Medina Espresso, Guatemalan Washed Caturra

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.