Full Bloom / Colombia

About the Coffee

Eulises Guzman Serrato is a third-generation coffee grower from La Plata, Huila, Colombia. Coffee has been central to his family for generations, providing stability, education for his children, and a consistent livelihood. After encountering specialty coffee in the early 2000s, Eulises shifted his focus toward quality, working to refine and standardize his processing methods so his coffees became more expressive and consistent from harvest to harvest. He grows the Colombia varietal, a hybrid developed by Cenicafé in 1982 by crossing Caturra with Timor Hybrid to resist coffee leaf rust, while still producing clean, bright cups.

Eulises processes this lot using a fully washed method with a few deliberate steps that set it apart. After harvest, the cherries go through a 15-hour oxidation period before being depulped. They then move into hermetically sealed tanks for a 36-hour fermentation, which helps develop more defined character in the cup. After fermentation, the coffee is dried slowly on raised beds inside a covered structure with natural ventilation. That controlled drying environment protects the coffee from sudden temperature changes and keeps the final result clean and balanced.

About Rosso

Rosso has been roasting coffee in Calgary for 16 years. Their sourcing approach centers on direct relationships with producers and a focus on finding coffees that reflect specific places and farming practices, rather than buying to a price point or house profile.

They've spent those 16 years pushing against conventional coffee norms, which in practice means being selective about what they source and taking the time to understand how processing choices at the farm level affect what ends up in the bag.