Wander Filter Blend

Meet Wander. Our seasonal filter blend for people who love a good adventure in the cup.

This release brings together two exceptional coffees: Luis Anibal Calderon from Finca Villa Betulia in Acevedo, Huila, Colombia (natural, Castillo) and Mr. Ocholo Bedecho from Arsosala in Guji, Ethiopia (washed, heirloom varieties).

In the cup: passionfruit, jammy nectarine and a winey acidity that ties the whole thing together. One natural, one washed, one seriously good filter blend.

Luis was given a tiny lot of land as a gift from his father. He's spent years since expanding it and refining his process, and the whole family now runs the farm as a team. He only picks fully ripe cherries, dry ferments for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days. That patience is exactly why this natural tastes the way it does.

On the Ethiopia side, Ocholo Bedecho farms 8 hectares in Guji, one of the largest holdings in his district. He's the father of 8 kids, and through coffee alone he's managed to send every one of them to school.

Flavour notes

Passionfruit. Jammy Nectarine. Winey Acidity.

A natural process Colombian meets a washed Ethiopian: bright fruit, jammy depth and a wine-like edge in every cup.

You've got questions, we've got answers.

Is this only for filter?

Yes. Wander is roasted specifically for filter brewing so you get sweetness, clarity and a clean finish. V60, Kalita, batch brew, Aeropress or even a gentle plunger, that's where it really shines.

What's the story behind the beans?

The Colombia comes from Luis Anibal Calderon, a Huila Best Cup 2016 top 30 finalist who turned a small gifted lot into a genuine family operation. It's naturally processed, meaning only the ripest cherries are picked, dry fermented for 25 hours, then dried slowly on parabolic beds for around 25 days. That long, careful dry is where the jammy fruit and winey edge come from.

And the Ethiopia?

This one comes from Mr. Ocholo Bedecho's farm in Guji, part of Cafe Imports' Single Farmer Project, which pays growers directly and puts their name on the contract for every bag they sell. It's washed, picked and depulped the same day, fermented 8 to 12 hours, then dried slowly on raised beds. It's the clean, bright passionfruit backbone that lifts the whole blend.

How does it taste?

Think passionfruit up front, jammy nectarine through the middle and a winey acidity that lingers on the finish. Fruity without being sharp. Complex without being a lecture. Easy to drink every single day.

Will it be too "specialty" or weird?

Wander sits on the more adventurous end, that's kind of the point.

Roasted and dispatched all week.

We roast five days a week and dispatch at 1pm every day. So you get your coffee FAST!