Spring Edition - Cherry Fizz.
Origin: Colombia, Huila (Pitalito)
Farm: CATA Export
Producers: CATA Lab – Smallholders
Process: Natural – Advanced Fermentation (Yeast Fermentation & Thermal Shock)
Altitude: 1,700 masl
Varietal: Field Blend (Castillo, Colombia, Caturra, Bourbon Aji, Sidra)
Tasting notes: Cherry Cola – Melon – Raspberry – Cacao
-
We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please check our FAQ. - All coffees are Omni-roast (suitable for espresso and filter use).
- All Coffees are roasted to order, ensuring freshness. We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 4kg is required to place an order with our wholesale pricing.
The Story
Cherry Fizz is our Spring Edition, a coffee that felt, from the very first sip, like the season it was made for. Bright, fizzy, and full of life, it immediately brought to mind sunny days and cherry soda, which is exactly why we chose it to open the warmer months.
It comes from CATA Export, a Colombian importer we've been working with since the very beginning. Based in Pitalito, Huila, CATA has built something genuinely special: a dry mill and sensory lab that work hand in hand, treating processing and flavor design as a single discipline.
This coffee is part of their Kaleidoscope Series, a project where carefully selected microlots from local smallholders are evaluated individually before being composed into a larger blend. Each variety is understood as a sensory building block, a specific note in a larger composition. The result is a field blend of Castillo, Colombia, Caturra, Bourbon Aji, and Sidra, united by a shared goal: intensity, sweetness, and aromatic depth.
The process
This lot follows a Natural Advanced Fermentation process, developed by the CATA Lab team and combining yeast fermentation with a thermal shock technique.
At the dry mill, each lot is prepared with care to preserve its structure, density, and stability — creating a solid foundation for what comes next. In the sensory lab, coffees are cupped, analyzed, and tested in different combinations, exploring how their attributes complement one another in the cup.
The advanced fermentation approach amplifies the natural sweetness and aromatic potential of the blend, while the thermal shock step adds precision and control to the process. The cherries were harvested at 1,700 meters above sea level, in the lush hills surrounding Pitalito.
The cup
Vibrant, sweet, and effervescent, a cup that tastes like the first sunny day of spring.
From the first sip, this coffee leads with cherry cola: bubbly, sweet, and instantly recognizable. Ripe melon and raspberry follow, adding a fresh, fruity brightness that keeps things lively. A soft finish of cacao rounds it all out, bringing just enough depth to balance the playfulness.
This is a coffee for open windows, warm afternoons, and the feeling that something good is just beginning.