Like a Rembrandt | Artist Collab x Julianna Riolino

About the Coffee

The Café Colis Resistencia group was organized by Alex Reynoso to connect Indigenous Xinka coffee producers around Mataquescuintla, in the Jalapa region of Guatemala, to international buyers. The group was built around a specific political reality: producers in this area were at the center of a resistance movement against a Canadian-owned silver mine (the Escobal mine) that was built without the consent of the Xinka people. Nearly 90% of the population in Mataquescuintla grows coffee, but most had no path to selling on the international market. They were stuck selling unprocessed cherry to local middlemen or large farms that stripped out any traceability. The Café Colis Resistencia group changed that for its members. This lot comes from the farmers who have been most central to that organizing effort, grown at 1,700 meters.

The variety here is Pache San Ramon, a low-growing Typica mutation selected for its dense, high-altitude performance. The coffee is processed washed, meaning the fruit is removed before the beans are dried, which keeps the cup clean and lets the origin character come through without fermentation funk. Detour recommends resting this coffee 5 to 30 days off roast before brewing, which gives the gases released during roasting time to settle and the flavors to stabilize.

This particular lot was released as a collaboration with Canadian singer-songwriter Julianna Riolino, tied to her 2024 album "Echo in the Dust." Riolino came into the Detour roastery, tasted through options, and chose this lot herself. Each bag includes a QR code linking to exclusive content from Riolino. The name "Like a Rembrandt" is hers.

About Detour Coffee

Detour started in 2009 out of a back alleyway in Dundas, Ontario. The founding premise was pretty simple: making coffee is fun, and that should come through in how the coffee is sourced and roasted. Their sourcing approach centers on three things: producer relationships, traceability, and quality, in that order.

They roast on a Loring Coffee Roaster, which uses convection heat rather than direct flame. That approach tends to produce cleaner, more even results with less roast-driven bitterness, which suits the lighter, origin-forward style Detour goes for. Everything is roasted in small batches.