Colombian Sonnet: Black Condor Project (Releasing on May 21)
We’ve selected our new Colombian Coffee, this time with a new lot from Tolima, Colombia. It’s a profile we like to keep consistent—balanced, versatile, and easy to work with across brew methods—but the story behind this release adds more context to where and how it’s produced.
Origin: Gaitania, Tolima
This coffee comes from Gaitania in Tolima, a region known for its ideal growing conditions—high elevation, volcanic soil, and a climate well-suited for specialty coffee. It’s also an area that has gone through significant social and economic challenges over the years, making current efforts around coffee production even more important.
About the Black Condor Project
This lot is sourced through the Black Condor Project, a community-focused initiative working with over 100 small producers across Gaitania and surrounding villages. The project was set up to improve both coffee quality and long-term stability for farmers in the region.
A key part of the model is centralized processing—farmers deliver freshly picked cherries to a shared facility, where the coffee is processed, dried over 15–25 days, stabilized, and quality-checked before export. This not only improves consistency but also reduces the burden on individual farmers to manage complex processing on their own.
Beyond infrastructure, the project invests in education. Producers participate in workshops on fermentation, drying, and cupping, and take part in annual events where they evaluate and present their coffees. The broader goal is to create a more sustainable system that supports better income and quality over time.
Coffee Details
Origin: Gaitania, Tolima, Colombia
Process: Washed
Varieties: Caturra, Castillo
Elevation: ~1650–1950 masl
Flavor Profile
This coffee will elevate Sonnet to another level with notes of Almond, caramel bringing the nutty, structured base, notes of Red fruits bringing mild, approachable brightness, and, Panela (raw sugar) brings the clean, rounded sweetness
Brewing
Sonnet is designed to be flexible across brew methods:
Espresso: Balanced, with a smooth sweetness
Pour-over: Clean and structured with light fruit notes
French press/Filter: Fuller body with more emphasis on chocolate and nuts
We recommend letting the coffee rest for about a week post-roast for the best results.
Why Black Condor Coffee
For us, Sonnet is about consistency—not just in flavor, but in sourcing. This lot reflects both: a dependable profile and a sourcing model that focuses on quality, transparency, and long-term impact.