Anaerobic Natural
Quindío
Anaerobic Natural
Arabica · Anaerobic Natural
Milk Chocolate · Plum · Raisin
Caturra & Castillo from the La Bretaña collective in Quindío, grown at 1450 m.
Best for
Espresso & Full Auto
Find us at Rotterdam Coffee Fest, De Doelen, Saturday 7 and Sunday 8 November.
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Origin Collective · Rotterdam
Coffee, expressed the way the farm made it.
Single origin specialty coffee from Colombia, roasted in small batches in Rotterdam. Four coffees, four processes, each named after how it was made.
Four coffees, available now
The Collection
Thermal Shock Natural
Cauca
Thermal Shock Natural
Arabica · Thermal Shock Natural
Blackberry · Plum · Cacao
Tabi from Granja Paraíso 92 in Cauca, grown at 1950 m.
Best for
Filter & Espresso
Cultured Anaerobic Advanced
Cauca
Cultured Anaerobic Advanced
Arabica · Cultured Anaerobic Advanced
Granadilla · Peach · Golden Berry
Yellow Bourbon from La Macarena in Cauca, grown at 1950 m.
Best for
Filter & Espresso
Three Stage Natural
Huila
Three Stage Natural
Arabica · Three Stage Natural
Tropical Fruits · Jasmine · White Grape
Bourbon Sidra from Finca Los Cedros in Huila, grown at 1700 m.
Best for
Filter & Espresso
The first purchase
Taste the difference,
side by side.
Brew the four coffees in sequence and you hear the range clearly. Process changes sweetness, acidity, body and depth. The four-coffee set is the cleanest way into the collection.
- Anaerobic Natural— Quindío
- Cultured Anaerobic Advanced— Cauca
- Thermal Shock Natural— Cauca
- Three Stage Natural— Huila
Festival Special · 4 × 200 g · €79 (separately €105)
At the festival this weekend, online soonProcess-led
Processing changes everything.
The same origin can become clean and bright, winey and fruit-forward, sweet and layered, or bold and full-bodied. This collection is built around process, so what you taste maps cleanly to how the coffee was made.
Anaerobic Natural
The whole cherries ferment for 60 hours in sealed tanks at about 18 °C, then dry slowly in the fruit. The fruit gives sweetness and a creamy body.
Cultured Anaerobic Advanced
The cherries are cleaned, given 30 seconds in 90 °C water and pulped. The beans then ferment for 96 hours in a sealed tank with a selected culture, while the farm checks the sugar and acidity. Dried slowly at 38 °C.
Thermal Shock Natural
A bath in 90 °C water brings out the sweetness of the cherries. They then ferment whole for 62 hours with a selected culture at 20 °C, and dry for 88 hours at 40 °C.
Three Stage Natural
48 hours with oxygen for brighter acidity, 36 hours sealed for sweetness and a syrupy body, then 24 hours submerged in liquid saved from earlier Sidra fermentations. Dried in the fruit.
Roasted to order
Small batches. Colour sorted. Clearer in the cup.
Roasted in small batches in Rotterdam.
After roasting, each batch is colour sorted to remove visual defects. The result is a cleaner, more consistent cup that keeps the character of the origin.
You receive coffee that is fresh by definition, not by promise.
Quindío
La Bretaña collective
Quindío, Colombia
1450 m
Cauca
La Macarena
Cauca, Colombia
1950 m
Cauca
Granja Paraíso 92
Cauca, Colombia
1950 m
Huila
Finca Los Cedros
Huila, Colombia
1700 m
Built with SourceLoop
Traceable to the bean.
We work with SourceLoop, a digital product passport for coffee. Every lot carries a geolocated fingerprint of the bean.
For shops, offices, cafés and partners
Looking for Origin Collective for your business?
Cafés, offices and shops: we bring a tasting set to your own machine.
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We bring on new regions slowly, through our own due diligence and market testing. Sign up to hear about each one as it comes online, alongside new releases and origin notes. No noise.