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54 products
Region: Urrao, Colombia
Producer: Sergio
Varietal: Chiroso
Process: Washed
Tasting notes: Blue-raspberry, white tea, jasmine
Producer info and cup notes:
In 2025, at just 26 years old, Sergio Caro won the Tierra de Diversidad competition in Colombia with his very first harvest. He started his coffee career learning in the Urrao producers co-operative championed by Unblended's team alongside producers like Viktor Pineda and Daniel Hernandez, who's coffees we've recently featured as intensely floral and fruited examples of the Chiroso production happening there. Sergio's farm Los Pinos sits at a soaring 2,400masl, providing an extremely unique microclimate with some of the highest growing altitudes in all of Colombia. At just half a hectare with only 4 employees, Sergio's operation is very tight-knit, well controlled, and highly quality focused, producing just under 1,000kg for the lot that ended up winning the Tierra De Diversidad competition. Due to the high elevation, the fermentation times used here are quite long, with a total of 72 hours held in cherry underwater still somehow yielding quite a clean cup as the end result. For drying, Los Pinos utilizes raised and shaded beds for optimal stability and slow drying, taking 2-3 weeks to reach their final moisture content targets. In the cup, we find an explosive process-related mixed berry tone reminiscent of blue-raspberry candy with a white tealike texture that carries with it tons of delicate florals. This coffee is quite flexible under both of our QC brewing methods, the washed and natural recipes, with the washed recipe highlighting the incredible fruited character, and the natural recipe focusing deeply on the florality, which presents as jasmine and bergamot.
Source: Unblended Coffee
Version 15 - 25% Burundi FW, 25% Colombia FW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
3 key notes: [Milk Chocolate, Dark Fruits, Sweet]
Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.
We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.
We're tasting: Creamy milk chocolate and almond butter as the dominant notes, with muscovado & dried fruits - apricot & golden raisin, alongside
gentle baking spice.
In milk: Butterscotch & saffron bun
varietal: 74158
process: slow dry natural
origin: bura morke village, sidama, ethiopia
elevation: 2250-2350masl
roast: light
roasted for: filter and espresso
everything we love about sidama.
this is everything we wanted from a modern, natural process ethiopian. it has florals up front, sweet fruits throughout, with a very fresh finish. the process doesn't overpower the coffee, and allows for a very interesting and pleasant drinking experience. nigusse gemeda won 2020's ethiopia coe 1st place, and with this being our first coffee from them, we can see why. note: this coffee opens up closer to the 60-day mark, so we recommend resting 60 days before brewing.
varietal: 74112
process: golden honey
origin: halo shashamane village, gedeb, ethiopia
elevation: 2000-2150masl
roast: light
roasted for: filter and espresso
complex, fruity, floral, delicious.
one of the tastiest coffees ethiopian coffees we've tried recently, which is a saying a lot considering how much good coffee has been coming from ethiopia lately. despite this coffee's complexity, it retains a very elegant florality throughout, has a very warm fruitiness to it, and has a very clean aftertaste.
varietal: chiroso
process: fully washed
origin: la argentina, huila, colombia
elevation: 1650-1900masl
roast: light
roasted for: filter and espresso
for us, this coffee checks all the boxes. it's expressive, unique, but doesn't stray too far off the path of being a coffee, all while being approachable . we're very impressed by how its terroir is expressed, you can't really miss with this one.
Experience the bold, syrupy soul of Naples in a single capsule. These Dolce Gusto® compatible pods bring the legendary Saka Caffè to your home machine.
Why Choose Saka Coffee for Dolce Gusto?
Saka Caffè has earned a global cult following among espresso purists on forums like Home-Barista and Reddit. Traditionally only available in whole bean for professional baristas, these capsules allow you to enjoy that same thick, tiger-striped crema and chocolatey finish without the need for a high-end grinder or espresso machine.
Flavor Profile & Tasting Notes
- Taste notes: Rich Dark Chocolate, Toasted Hazelnut, and Caramelized Sugar.
- Mouthfeel: Exceptionally full-bodied and syrupy.
- Crema: Thick, persistent, and mahogany-colored, even in pod format.
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