Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.
This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3
Roasted within 3 months.
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Sparkling and floral with notes of orange blossom andcitrus fruits. Lingering sweetness.
Cherries are collected every 15 days and are left to ferment in a large hopper for 14 hours. The following morning, the cherries are de-pulped and the seeds are fermented in a tile tank, submerged in water, for 32 hours. The water is then drained from the coffee, and the remaining mucilage is rinsed off. The coffee is placed into sealed bags and left to drain for two hours before being moved to solar dryers, where they dry for 18 - 22 days, depending on the weather.
Roasted for: Filter
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Stiven Hoyos and his six siblings represent the 4th generation of coffee growers in the Hoyos Alvarado family. Their father, Don Rodrigo Hoyos, has been a devoted coffee farmer for decades and is now passing the tradition to his children. Though Rodrigo earned almost nothing as a young laborer, those early experiences inspired his dream of building a self-sustaining family farm.
At just 22, Stiven is one of the youngest members of the Monkaaba collective, a mostly under-35 group challenging the idea that coffee farming offers no future for young Colombians. While many peers leave for cities or abroad, Stiven remained connected to farming from childhood. After finishing high school, he assisted his father at their farm, Balceros, learning farm management and coffee processing.
After failing his university entrance exam, Stiven chose to focus on farming. To encourage him, Rodrigo entrusted him with part of the farm, where Stiven planted and successfully brought 800 Red Caturra trees into production. This achievement deepened his commitment to coffee growing and to working alongside his family.
We chose this coffee because it represents the work of our partners Semilla and the Monkaaba group beautifully. Semilla aims to commit to specific groups who lack market access with a long term vision of building reliable relationships centred around deep traceability. From the years we have been working with Semilla, the quality has exponentially increased for every harvest which is clear a result of the collaboration being done at origin. The clarity and sparklingness of this Gesha produced by Stiven Hoyos are a product of it.
