Origin Roast Series:
Raul Rodas, World Barista Champion
This month’s coffee
Cuxinales
In this release, we explore how terroir can be reinterpreted through process.
Soil, elevation, and climate shape how flavor develops in the coffee cherry. In Antigua, that typically produces structured, chocolate-forward coffees.
At Finca Cuxinales, fermentation is used as a tool to reshape that expression. Through 7 days of anaerobic fermentation followed by patio drying, Pedro Echeverría and Raúl Rodas bring forward a more fruit-driven expression of the same region.
Pineapple, strawberry, and plum, with a silky body and cacao finish. 88+ pts
Region
Antigua, Guatemala
Process
Natural Anaerobic |
7 day fermentation, 20 day patio drying
Varietals
Pacamara
MASL
1930 M
Fermentation as Collaboration
This Pacamara undergoes 7 days of anaerobic fermentation in sealed bags, creating a low-oxygen environment.
As fermentation extends, fruit-driven aromatics intensify, shifting how sweetness and structure are perceived in the cup.
The coffee is then dried slowly on patios over ~20 days, stabilizing the profile while preserving clarity and structure.
What emerges is not a departure from Antigua, but a broader expression of it with fruit forward notes, density, and sweetness sit alongside the region’s characteristic body and cacao finish.
Coffee designed for equity
We do things a little bit differently in the modern coffee trade. In fact, we don’t trade at all. We partner and feature producers and roasters that craft coffee in small batches - all from origin.
Roasting at origin means you get coffees that are uniquely reflective of each region. Producers and roasters working together to express their craft, varietals, and time-honored growing traditions.
It also means more of what you pay stays where the coffee is grown - not where it’s traded.
Member Discount
Your membership comes with a 15% discount for all orders. Use code ORIGINMEMBER