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2 origin blend
MelonPearTropicalVanilla
Solstice
£14.00 – £51.00£12.75/250g
Available in:Aeropress,Espresso,French Press / Cafetiere,Moka Pot,Paper Filter,Whole Bean
Coaltown Coffee
| Format | Price | /250g |
|---|---|---|
| 200g | £14.00 | £17.50 |
| 1kg Best | £51.00 | £12.75 |
Introducing the fourth annual release in our summer series: Solstice, a coffee that captures the brightness and ease of this summer season. Built as a thoughtful post-blend of three distinct and expressive farms, this year’s Solstice continues our tradition of celebrating summer through a cup that is playful.
This limited summer release brings together coffees from across Latin America, each contributing its own sense of place and process. From the highlands of Colombia to the volcanic soils of El Salvador and back again to one of Huila’s most innovative farms, Solstice is a meeting point of terrain and technique. The result is a profile that feels effortlessly balanced yet quietly complex, made for warm days and golden evenings.
A naturally processed Caturra from Colombia, selected with meticulous precision and shaped through extended anaerobic fermentation, lays down a lush, fruit-forward foundation. This is complemented by a washed Bourbon from Finca Serbia in El Salvador, grown by Fernando Lima on the slopes of the Santa Ana volcano, bringing clarity and a gentle sweetness rooted in tradition. Completing the blend is a striking co-ferment from Finca Monteblanco in Huila, an adventurous expression enhanced with water melon nectar, yeast cultures and lactobacillus, adding a layer of aromatic intrigue.
Together, these components form a coffee that is both nostalgic and unexpected, a reflection of summer’s lightness. Juicy, soft and quietly indulgent, Solstice is a celebration of seasonality, artistry and the producers who make it all possible.
Origin One: La Cabana (Danilo Perez)
Process: 120hr Extended Fermentation
Varietal: Gesha / Pink Bourbon / Caturra
Altitude: 1700 - 1800 MASL
Origin Two: Finca Monteblanco (Sánchez Family)
Process: 190 Fermentation with Tropical fuit nectar and yeast cultures
Varietal: Bourbon / Caturra
Altitude: 1750 MASL
Origin Three: Finca Serbia (Fernando Lima)
Process: Washed
Varietal: Caturra / Bourbon / Catuai
Altitude: 1000 MASL
Watermelon / Pear / Vanilla