Colombia Anibal Diaz Plazas | Espresso Roast
Please note this coffee comes in 200g
Third place at the 2025 New Zealand Barista Championships! What really drew us towards this coffee is its innovative processing method, called 'Calma' by producer Anibal Diaz Plazas of the Los Nogales farm in Pitalito, Colombia.
The Calma process consists in the combination of special and sequential fermentation, which come together to create a distinctively sweet and complex cup. After thorough hand-picking and density-sorting, the coffee cherries go through a thermal shock, which releases glucose and removes unwanted micro-organisms before fermentation. The coffee is then split into three groups, each undergoing a different kind of fermentation: yeast fermentation (saccharomyces elevates sweet and fruity notes), lactic fermentation (lactobacillus creates lactic acid and rounds up the body), and acetic fermentation (acetobacter converts alcohol from the fermentation into acetic acid). After fermentation, the batches are blended back together and rested in barrels for 15 days. This resting period lends its name, 'calma', to the processing method and allows the coffee's flavours to stabilise.
Processing: 'Calma' washed
Flavour notes:
Black - strawberry, pink grapefruit, shiraz
With milk - banoffee pie, vanilla-bean ice cream
Recommended use: Espresso
Click here for our recipes.
Third place at the 2025 New Zealand Barista Championships! What really drew us towards this coffee is its innovative processing method, called 'Calma' by producer Anibal Diaz Plazas of the Los Nogales farm in Pitalito, Colombia.
The Calma process consists in the combination of special and sequential fermentation, which come together to create a distinctively sweet and complex cup. After thorough hand-picking and density-sorting, the coffee cherries go through a thermal shock, which releases glucose and removes unwanted micro-organisms before fermentation. The coffee is then split into three groups, each undergoing a different kind of fermentation: yeast fermentation (saccharomyces elevates sweet and fruity notes), lactic fermentation (lactobacillus creates lactic acid and rounds up the body), and acetic fermentation (acetobacter converts alcohol from the fermentation into acetic acid). After fermentation, the batches are blended back together and rested in barrels for 15 days. This resting period lends its name, 'calma', to the processing method and allows the coffee's flavours to stabilise.
Processing: 'Calma' washed
Flavour notes:
Black - strawberry, pink grapefruit, shiraz
With milk - banoffee pie, vanilla-bean ice cream
Recommended use: Espresso
Click here for our recipes.
Colombia Anibal Diaz Plazas | Espresso Roast
Third place at the 2025 New Zealand Barista Championships! What really drew us towards this coffee is its innovative processing method, called 'Calma' by producer Anibal Diaz Plazas of the Los Nogales farm in Pitalito, Colombia.
The Calma process consists in the combination of special and sequential fermentation, which come together to create a distinctively sweet and complex cup. After thorough hand-picking and density-sorting, the coffee cherries go through a thermal shock, which releases glucose and removes unwanted micro-organisms before fermentation. The coffee is then split into three groups, each undergoing a different kind of fermentation: yeast fermentation (saccharomyces elevates sweet and fruity notes), lactic fermentation (lactobacillus creates lactic acid and rounds up the body), and acetic fermentation (acetobacter converts alcohol from the fermentation into acetic acid). After fermentation, the batches are blended back together and rested in barrels for 15 days. This resting period lends its name, 'calma', to the processing method and allows the coffee's flavours to stabilise.
Processing: 'Calma' washed
Flavour notes:
Black - strawberry, pink grapefruit, shiraz
With milk - banoffee pie, vanilla-bean ice cream
Recommended use: Espresso
Click here for our recipes.
Third place at the 2025 New Zealand Barista Championships! What really drew us towards this coffee is its innovative processing method, called 'Calma' by producer Anibal Diaz Plazas of the Los Nogales farm in Pitalito, Colombia.
The Calma process consists in the combination of special and sequential fermentation, which come together to create a distinctively sweet and complex cup. After thorough hand-picking and density-sorting, the coffee cherries go through a thermal shock, which releases glucose and removes unwanted micro-organisms before fermentation. The coffee is then split into three groups, each undergoing a different kind of fermentation: yeast fermentation (saccharomyces elevates sweet and fruity notes), lactic fermentation (lactobacillus creates lactic acid and rounds up the body), and acetic fermentation (acetobacter converts alcohol from the fermentation into acetic acid). After fermentation, the batches are blended back together and rested in barrels for 15 days. This resting period lends its name, 'calma', to the processing method and allows the coffee's flavours to stabilise.
Processing: 'Calma' washed
Flavour notes:
Black - strawberry, pink grapefruit, shiraz
With milk - banoffee pie, vanilla-bean ice cream
Recommended use: Espresso
Click here for our recipes.