Full Bloom

About the Coffee

Eulises Guzman Serrato is a third-generation coffee grower in La Plata, Huila, Colombia. He learned the work from his father, and coffee has supported his family for three generations, paying for his children's education and giving them a stable life. He started digging into specialty coffee in the early 2000s and has spent the years since refining his processing methods to get more consistent, more expressive coffee out of each harvest.

This lot is washed, but the process leading up to that is deliberate. After picking, the cherries sit for a 15-hour oxidation period before being depulped. They then go into hermetically sealed tanks for 36 hours of fermentation. From there, the coffee dries slowly on raised beds inside a covered structure with natural ventilation, which keeps the drying steady and protects the clarity of the final cup.

The coffee is grown from the Colombia varietal, a hybrid Cenicafé developed in 1982 by crossing Caturra with the Timor Hybrid to fight coffee leaf rust. It's become a workhorse variety across the country because it holds up well and still delivers a smooth body with bright acidity, which is part of why it shows up in so many Colombian farms today.

About Rosso

Rosso has been roasting coffee since 2007, and has been doing it out of Calgary since 2012. The company built its approach around sourcing coffee directly and roasting it with care, working to represent each origin honestly rather than chasing a single house style.

- Dean, Director of Coffee

"Rosso is the last coffee roaster I subscribed to before starting Stillwater, a spot they earned with consistency. If you appreciate a well-balanced cup of coffee with sweetness and some subtle fruity notes, Rosso hits the mark again and again."

- Dean, Director of Coffee