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Primer: Rotating Single Origin Blend
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Primer: Rotating Single Origin Blend

Primer: Rotating Single Origin Blend

$17.00

This coffee is a blend of two single origins we've loved on our menu. 75% of Primer V2 is Ronaldo Hurtado's Castillo, which builds a full body and chocolate-y experience. 25% of Primer V2 is Yessica and Diego Parra's Pink Bourbon, which provides more overall structure, and complexity to the overall cup. Surrounded by a familiar and comforting roast-y character, this is a balanced, sweet, fluffy, and ever so slightly juicy cup that will be great on classic drip or as traditional espresso. We chose these two coffees because we understood how strong they were on their own. Together, we felt like we could create a symbiotic blend that could support the other's gaps in profile when developed longer.

About Primer

Primer is our new solution to 1) making sure great coffee is consumed while it's at its best and 2) to offer our friends and family looking to support us with a more familiar coffee experience. 

Primer will always be a super similar coffee profile: a medium roast with 100% washed coffee. However, the coffee inside will rotate with the availability of our coffee offerings. You will always know what's inside though; and we will always be transparent about these coffees and what version of Primer we're on. To start, we plan to pull coffees that have sat on our menu the longest, but still have plenty to offer in terms of taste. Usually, coffee loses its acid and gets "tired" tasting before it shows sign of real age off-notes, like baggy or paper-y. Our goal is to keep moving these offerings through our menu so we can keep on purchasing coffees from producers we're so excited to support. In turn, we get to share a fantastic, crushable drip and espresso option that better holds up to milk than our standard coffees.

Typically, coffee that is blended is significantly lower grade than these single origins. In addition, many bulk buyers will intentionally source very old harvest coffee to roast for their blends. So, you're getting coffee twice as expensive, and significantly fresher harvest than many standard blends. As we grow, Primer will eventually evolve into a much more standard coffee offering where we plan to buy cheaper, but fantastic, field blends from the same producers we buy for our single origin menu.
Farm and Producer

About Ronaldo Hurtado:


About Yessica & Diego Parra:
Yessica and Diego Parra are fourth generation coffee producer siblings. Yessica studied specialty coffee while at SENA and later taught specialty coffee courses there as an instructor. After introducing her brother to what she had been exposed to, they started Diwan Coffee as a passion project while working other careers in coffee. Their passion project eventually grew into a full-time business, allowing them to leave their jobs, acquire their own farm (El Mirador), and develop their own processing methods. They launched their brand in Fall of 2024. Diego is specializing in fermentation and varietal profiling, while Yessica has mastered quality control, logistics, and sourcing.
Coffee Varietal and Processing

About the Castillo:


About the Pink Bourbon:
Pink Bourbon was supposedly given its name because it was discovered for its pink cherries while growing in a field of bourbon plants. With that said, its genetic origin is Ethiopian Landrace and differs a bit from bourbon, and is probably closer in origin to other landrace-rooted varietals like Chiroso and Aji. Pink Bourbon is often sought over for having a vibrant tropical acidity, bold stone fruit or berry-like flavors and is often reminiscent of green tea.

Coffee cherries are hand-picked and sorted to 95% fully ripe. Like the papayo lot we had, cherries undergo an initial oxidation phase in bags for 36 hours. Then, coffee gets de-pulped and transferred into plastic tanks. Fermentation starts at 22° Brix and finishes at 8° Brix, usually within a 72 hour window. Coffee is then dried on raised sunbeds for 15-20 days.
Cost Transparency

Castillo:


Yessica and Diego's Papayo has been one of our best sellers and (we think) left our menu far too early. We jumped on what was left of the same harvest. We love their unique oxidation stage they throw on top of their classic Colombia washed profiles so this lot felt like an opportunity to transpose that same flavor onto a Pink Bourbon profile. We continue to be inspired by their story of turning a passion project turning into their livelihood. This past spring, they were even promoted to Mentors at Unblended (at such an young age!). We value their focus on education and sharing knowledge with their allied farmers at Diwan. We need many more intelligent, thoughtful, and passionate women in coffee, like Yessica. We love Diego's excitement about fermentation and his early success is so promising.

Green cost: $17.6/kg ($8.16/kg airship)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: 0 kg
Approx. Margin: ---%
Brewing and Resting Recommendation

Resting: Wait 7 days for peak experience (degas the night before by opening bag and then closing). We're impatient and think this has tasted great as early as 4 days after roast too.

We've primarily enjoyed this offering as as drip and espresso.
Drop Variants

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

  • Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
  • Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.
When will I get my order?

This is a side project that isn't in a place to pay our bills at the moment. We're actively trying our best in the two days we work on Base Coat a week to fulfill as quickly as possible. Volume has gone significantly up recently -- a great problem to have -- and we're doing our best to adapt. We roast every two weeks and try to get orders out within a week of your order placement. At latest, it takes us two weeks and if that is the case, expect an extra item in your bag as an apology.

Our times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.
Return policy

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

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