What’s brewing this month?

From Colombia, we welcome this delightful Coffee of the Month - Hot Cross Buns!

This cup is bursting with flavours of Raisins, Orange, Nougat & Cherry Jam, all wrapped up in a creamy & doughy texture.

This limited edition Coffee of the Month tastes just like a freshly baked hot cross bun, and makes for a wonderful filter coffee or luxurious espresso.

More about the coffee:

We’re welcoming the Spring in full swing with an exquisite Colombian blend of two extraordinary lots, named Estrella del Ostro and El Diviso.

Both coffees are produced in Huila, a very well known coffee district in Colombia. It is a diverse region, featuring many archaeological remains and a rich geography. The name “Huila" comes from the Paez language and means “luminous mountain” - referring to the importance of its fauna and flora.

The first lot is produced in the La Plata region. “La Estrella del Ostro” gets its name from the Star of the Southern Wind, which shines just above the mountain range where this coffee is grown. On a clear night, this bright star points towards the top of the mountain in La Plata.

Estrella del Ostro started with a few small-scale producers from the township of Belen and with the passage of time, contributing producers has increased.

This coffee is a blend of castillo, caturra and colombia that are sun-dried on parabolic covered patios and covered raised beds.

It’s very fruity, with a mix of dark chocolate and rich notes of oranges, blackberry, cherry and stewed raisins.

As the second component we chose “El Diviso”, to emphasize the tropical flavours in the blend. Produced by Nestor Lasso and his brother Adrian - these third-generation coffee farmers, who have always prioritised quality over quantity, ensure coffee farming remains a viable and respected livelihood.

Motivated by his passion for coffee and the desire for a brighter future, Nestor transformed the family business. At just 25 years old, Nestor, along with his brother, took over their family farm, focusing on producing micro-lots and refining post-harvest processes. 

They are part of a youth-driven movement in coffee-producing nations that champions quality and environmental sustainability. Their dedication and innovation have paid off, with their coffee now recognised globally and even featured in competitions.

Finca El Diviso is a collaborative project initiated by neighbours and coffee producers striving to cultivate and process exceptional, high-scoring coffee. The farm, owned by Nestor Lasso and Jhoan Vergara of Las Flores Farm, is located in Pitalito at an altitude of approximately 1,800 meters above sea level, ideal for growing specialty coffee.

This particular coffee - a caturra varietal - underwent double anaerobic fermentation: after harvest, the cherries were initially fermented anaerobically for 20 hours, followed by an additional 16 hours in smaller batches. Post-depulping and washing, the coffee was submerged in water and leachate from previous harvests for 18 hours before being mechanically dried.

And the result? Think of fresh tropical fruit salad - with vibrant notes of strawberry, raspberry and juicy mango with pineapple sweetness and a rose aroma. Hints of milk chocolate round out the flavour.

Embrace the Spring season in style with a vibrant, sweet & juicy cup. Full of red fruits such as strawberry, raspberry and cherry, with a super creamy body. An aftertaste of tropical fruits is complemented by a raisin and cinnamon finish. Like freshly baked hot cross buns served on a Sunday morning breakfast table!