Colombia • Development Lot
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The Coffee: Development Lot
Elevation: 1700 masl
Variety: Castillo & Caturra
Processing: Natural
Tasting: Red Apple, Cacao Nibs, Raspberry
The Importer: Unblended
Lucas and Sofia are the co-founders of Unblended Coffee.
Prior to Unblended, Lucas was running a digital marketing company in the US. During that period of his life he decided that he wanted to do an MBA and that’s where all started. Unblended was his 2019 MBA graduation project - it was originally a digital marketing tool for coffee shops that used block-chain to guarantee transparency? His thesis was that if the producers were involved in the marketing of their own coffees, sales would grow at the e-commerce and retail level. While the concept has changed, the idea is still there. In 2021, Sofia graduated as a designer and after dreading corporate jobs for a year she joined the team full time. She joined the team to nourish and cultivate the relationship that today are the cornerstone to our business.
Since then, they have been trying to solve the question: how can a producer’s name become a brand. In that journey they found that younger coffee farmers were better partners, and then it clicked. In the pursuit of trying to make it work, they found their life’s calling!
The producer: Young Producer Program
The Young Producer Program is not just about supporting the youth; it’s about highlighting those who have made a deliberate choice about their lives. They have chosen passion over other options. In this Community Lot, we aim to share our mission and recruit new members to the program. By doing so, we continue to learn about other origins, stories, and challenges faced by coffee producers. The program is a blend of small producers contributing to a larger lot to guarantee quality, year-round availability, and a consistent profile.
This fruit-forward community experimental lot, serves different purposes. On one side, it’s a complex, versatile coffee with a sensorial experience of dark chocolate, cacao nibs, round body and a pleasant fruity flavor that makes for a great blend component or a stand-alone single-origin release. On the other side, it is a lot that builds demand for the processing experiments that are necessary for the development of the young producers in the program. This lot is composed by many experimental small lots from producers that when combined result in a consistent fruit-forward and chocolaty profile. This way, producers can learn and experiment with small batches and roasters can support this learning exercise by adopting this coffee in their menu.
