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As per supplier request, the new price for all Sibarist products have been adjusted on 10.1.26

Sibarist 55mm Espresso Filters HIGH CELLOLUS for 58mm portafilter baskets. To use, simply place inside portafilter and grind on top of the paper filter.

As a safety precaution, all filters are final sale and not returnable.

HIGH MEMBRANE for FILTERED COFFEE

SIBARIST's innovative HIGH MEMBRANE espresso filter is engineered using a synthetic composition known for its precise and uniform structure, pore size, and distribution. This technology significantly influences extraction conditions and puck yield, while maintaining the integrity of your filter coffee's flavor profile.

Unparalleled Astringency Reduction

A key feature of our HIGH MEMBRANE espresso filter for filtered coffe is its ability to reduce astringency. By effectively capturing suspended astringent compounds, this filter mitigates bitterness and astringency, resulting in a more refined and consistent coffee taste.

Enhance your daily coffee ritual with the high-performance filters that bring out the best in your espresso.

Experience the fullest potential with SIBARIST Espresso Filter

SIBARIST ESPRESSO Filters offer a refined solution for enhancing the filtered coffee experience on espresso machines. The SIBARIST ESPRESSO Filters meticulously designed filters provide a consistent extraction process, improved puck yield, and enhanced cup clarity, all contributing to a more superior coffee result.

HOW TO FIND THE RIGHT SIZE FOR YOUR ESPRESSO PORTAFILTER?

The SIBARIST LAB

The SIBARIST LAB label are the most innovative and experimental products that go one step beyond, pursuing excellence.

The main purpose of SIBARIST LAB products is to let the community experiment, learn and get a better cup of coffee. Let’s develop the products of the future together!

Espresso grinder to the rescue; a manual grinder specifically designed for Espresso.

Are seeking a grinder that is specifically designed for the perfect Espresso grind? Look no further, the Chestnut ESP features a 20 gram grind container, is lightweight, and highly adaptable; making this an invaluable edition to your manual espresso regimen. The Chestnut ESP is perfect for espresso grinding, but is also adaptable to making manual brews or French Press.

The Chestnut ESP has a specialized dial plate that more precise, which allows a finer grind adjustment up to 30 clicks per circle. This grinders burr was derived from the highly rated S2C860, featured in the Chestnut X; the S2C660 Burr features the patented philosophy of the S2C Spike to Cut. 

Fine Tune Your Espresso to Perfection

This design touts two precise bearings that are designed to stabilize the center shaft, which allows high concentricity, this combined with the precise CNC cutting creates a highly consistent grind. Patented point to point coarseness adjustment allows precise dial in to fit your specific espresso needs, fine tuning to perfection.

Grid Exterior Design Allowing High Grip Control

The Chestnut ESP showcases a matte finished grid pattern design on the aluminum alloy bean canister and a sleek matte finish on the grind container. The grid pattern not only appeals to the eye, but also assists with grip control while grinding.

The Chestnut ESP is designed to grind fast and consistently, making it the perfect ESPresso grinder!  

This 10oz Mino ware latte bowl and saucer is shaped so steamed milk integrates fully with the espresso and leaves a wide, even surface for latte art.

The ORIGAMI Latte Bowl with Saucer Set (10oz) pairs ORIGAMI’s 10oz porcelain latte bowl with its matching saucer. Made in Japan in the Mino ware tradition, the bowl holds 295ml when full, sized for a 10oz latte with a longer milk pour, and its wide mouth gives free-pour patterns room to set.

How the ORIGAMI Latte Bowl Builds the Drink

ORIGAMI 6oz Latte Art Cup is designed with latte art in mind. Its rounded profile carries incoming milk down and around the cup as you pour, so it mixes through the espresso instead of sitting on top of it. A well-integrated base gives you a uniform color under the pattern and clean contrast against the white microfoam.

The wide, shallow form gives you more working surface than a tall cup. There is room for a stacked tulip or a rosetta with a full pull-through, and the low height lets you bring the pitcher spout close to the surface when it is time to draw.

The form of the ORIGAMI 10oz latte bowl is worked out around flow dynamics and comfort. The vessel shape guides how the milk stream enters the espresso and circulates through it during the pour, and the side wall thickness is set with lip contact at the rim in mind. The bowl shares its handle design with the ORIGAMI 3oz, 6oz, 8oz, and 10oz latte bowls, so mixed sizes on the same bar handle the same way during service.

Mino Ware Porcelain

The bowl is high-density Mino ware porcelain, part of a ceramic tradition with roughly 400 years of history in Japan’s Gifu Prefecture. It is fired for 12 hours at 2750°F. The dense body is durable enough for daily bar service and holds heat well, so the drink stays warm after it is served.

Product Details

Serving with the Latte Bowl and Saucer

The wide rim of this 295ml capacity cup leaves enough headroom for a full latte-art pour without crowding the pattern at the edge.

The saucer is the single ORIGAMI latte bowl saucer size shared across the 6oz, 8oz, and 10oz bowls. On a café bar, one saucer stock covers all three cup sizes.

The bowl is heat resistant up to 120°C (248°F) and safe in the microwave and dishwasher.

The Bowl and Saucer

•      Convection structure: The rounded interior moves milk around the bowl during the pour, so it integrates evenly with the espresso.

•      Wide pouring surface: The 103mm mouth and shallow body give free-pour patterns room to form, and they let you keep the spout close to the surface as you draw.

•      Shared handle and saucer: The handle matches the ORIGAMI 3oz, 6oz, 8oz, and 10oz latte bowls, and the saucer fits the 6oz, 8oz, and 10oz sizes.

The Porcelain Surface

Each bowl is glazed porcelain fired through a long kiln cycle. Depending on the color and the production run, the glaze can show fine texture or small pinholes, a natural result of how porcelain behaves in the kiln. Size and shape vary slightly from piece to piece for the same reason.

What’s in the Box

•      Latte Bowl: ORIGAMI Latte Bowl (10oz) x 1

•      Saucer: ORIGAMI Latte Bowl Saucer x 1

Specifications

Matte Black is now available

Designed by WPM x airflowcoffee, this beautiful tamping mat is unlike any other.

 The grooved texture keeps coffee grounds away from your counter. At a small size of 5" x 5", this soft silicone mat adds a calming aesthetic to any brewing station. Heat resistant and dishwasher safe.

Available in sage green and off-white.

This 8oz Mino ware latte bowl and saucer is shaped so steamed milk integrates fully with the espresso and leaves a wide, even surface for latte art.

The ORIGAMI Latte Bowl with Saucer Set (8oz) pairs ORIGAMI’s 8oz porcelain latte bowl with its matching saucer. Made in Japan in the Mino ware tradition, the bowl holds 250ml when full, sized for an 8oz latte or cappuccino, with a wide mouth that gives free-pour patterns room to set.

The Design of Flow Dynamics

ORIGAMI 6oz Latte Art Cup is designed with latte art in mind. Its rounded profile carries incoming milk down and around the cup as you pour, so it mixes through the espresso instead of sitting on top of it. A well-integrated base gives you a uniform color under the pattern and clean contrast against the white microfoam.

The wide, shallow form gives you more working surface than a tall cup. There is room for a stacked tulip or a rosetta with a full pull-through, and the low height lets you bring the pitcher spout close to the surface when it is time to draw.

The form of the ORIGAMI 8oz latte bowl is worked out around flow dynamics and comfort. The vessel shape guides how the milk stream enters the espresso and circulates through it during the pour, and the side wall thickness is set with lip contact at the rim in mind. The bowl shares its handle design with the ORIGAMI 3oz, 6oz, 8oz, and 10oz latte bowls, so mixed sizes on the same bar handle the same way during service.

Mino Ware Porcelain

The bowl is high-density Mino ware porcelain, part of a ceramic tradition with roughly 400 years of history in Japan’s Gifu Prefecture. It is fired for 12 hours at 2750°F. The dense body is durable enough for daily bar service and holds heat well, so the drink stays warm after it is served.

Product Details

Serving with the Latte Bowl and Saucer

The wide rim of this 250ml capacity cup leaves enough headroom for a full latte-art pour without crowding the pattern at the edge.

The saucer is the single ORIGAMI latte bowl saucer size shared across the 6oz, 8oz, and 10oz bowls. On a café bar, one saucer stock covers all three cup sizes.

The bowl is heat resistant up to 120°C (248°F) and safe in the microwave and dishwasher.

The Bowl and Saucer

•      Convection structure: The rounded interior moves milk around the bowl during the pour, so it integrates evenly with the espresso.

•      Wide pouring surface: The 98mm mouth and shallow body give free-pour patterns room to form, and they let you keep the spout close to the surface as you draw.

•      Shared handle and saucer: The handle matches the ORIGAMI 3oz, 6oz, 8oz, and 10oz latte bowls, and the saucer fits the 6oz, 8oz, and 10oz sizes.

The Porcelain Surface

Each bowl is glazed porcelain fired through a long kiln cycle. Depending on the color and the production run, the glaze can show fine texture or small pinholes, a natural result of how porcelain behaves in the kiln. Size and shape vary slightly from piece to piece for the same reason.

What’s in the Set

•      Latte Bowl: ORIGAMI Latte Bowl (8oz) x 1

•      Saucer: ORIGAMI Latte Bowl Saucer x 1

Specifications

The 17oz Round Spout is designed for both the working barista and the dedicated coffee enthusiast. Its round spout geometry produces softer, rounder line work and supports a more rapid flow rate, making it well-suited for free-flowing designs that require speed and fluidity in execution.

The slanted top design integrates dual volume indicators at 180 and 240 mL, enabling consistent milk-to-espresso ratio management across drink formats without interrupting workflow. The full handle accommodates a wide range of grip positions, maintaining comfort and stability throughout extended use.

Constructed from 304 18/8 stainless steel, the pitcher is built for long-term durability under daily service conditions.

Specifications

• Spout round-tip profile, optimized for soft-line technique and rapid pour rate
• Volume indicators two-point engraved scale at 180 / 240 mL
• Handle full-grip construction, compatible with multiple hand positions
• Material 304 18/8 stainless steel, uncoated food-safe interior
• Finish available in Navy Blue or Brushed Steel
• Edition limited release

The New Version of April Hybrid Brewer is a full immersion x hybrid brewer developed by April Copenhagen.

Seeking simplicity in the coffee brewing methodology, Patrik developed the hybrid brewer to find a way to have delicious coffee with a simply yet effective brewing method. Pair with the April Large Wave filters for a simple brew.

The April Brewer merges the best aspects of both immersion and drip brewing techniques. By combining these methods, the brewer offers versatility and a unique brewing experience, allowing users to experiment with different approaches to coffee preparation.

Using a flat bottom brew bed approach as a basis, the brewer is made from selected materials that not only ensure durability but also contribute to a consistent and repeatable brewing process. Its flatbed design is one of the standout features, as it promotes even water distribution over the coffee grounds. This helps achieve consistent extraction, which is key to making the brewer process repeatable.   Highlighting sweetness and clarity, this consistent extraction process makes the brewer well-suited for commercial use.

Another advantage of the April Hybrid Brewer is its flexibility. Whether you’re brewing a single cup, preparing multiple servings, or wanting to use as a cupping device, the April Hybrid Brewer is designed to adapt to different volumes, making it equally effective for both personal use and sharing. Moreover, the brewer is approachable and easy to use, which opens up a wide range of brewing possibilities. This adaptability makes it an excellent choice for anyone from beginners who are just learning the basics of coffee brewing to seasoned baristas looking to fine-tune their craft.

Adding to its practicality, the April Hybrid Brewer is optimized for use with large April paper filters developed by April Coffee Roasters. 

In essence, the April Hybrid Brewer strikes a balance between simplicity and performance, making it an ideal tool for coffee enthusiasts who value both ease of use and high-quality results. 

Watch the video to get some recipe inspiration!

Material: Glass, Silicone, Plastic, and Metal

Style: Flat Bed - Immersion

Cup Profile: Sweet & Round

Color(s): Orange and Pink

Made in: Indonesia

Paper Filters: April Paper Filters L 

Years in development, we are excited to make this immersion - drip hybrid brewer available to the US market.

A collaborative release with Tokyo's LIWEI Coffee Stand, this limited edition pitcher is designed for both the working barista and the dedicated coffee enthusiast. Its round spout geometry produces softer, rounder line work and supports a more rapid flow rate, making it well-suited for free-flowing designs that require speed and fluidity in execution.

The slanted top design integrates dual volume indicators at 180 and 240 mL, enabling consistent milk-to-espresso ratio management across drink formats without interrupting workflow. The full handle accommodates a wide range of grip positions, maintaining comfort and stability throughout extended use.

Constructed from 304 18/8 stainless steel, the pitcher is built for long-term durability under daily service conditions.

Specifications

• Spout round-tip profile, optimized for soft-line technique and rapid pour rate
• Volume indicators two-point engraved scale at 180 / 240 mL
• Handle full-grip construction, compatible with multiple hand positions
• Material 304 18/8 stainless steel, uncoated food-safe interior
• Finish available in Navy Blue or Brushed Steel
• Edition limited release

Know your TDS!

There's a certain satisfaction in knowing your coffee is doing exactly what you think it is. Not guessing. Not approximating. Knowing. The Difluid R2 Extract is built for that kind of certainty.

What the R2 Does

The R2 Extract measures total dissolved solids (TDS) in your brew — quickly, accurately, and without the fuss of traditional refractometers. Pair it with CoffeeOS and it goes further: logging your brews automatically, calculating extraction yield in real time, and mapping results directly onto the Brew Control Chart. The data you've always wanted, finally in a format that actually helps you act on it.

Why the R2 is Different

Most refractometers are delicate instruments built around a small sensor vulnerable to ambient light — requiring a lid, careful handling, and a fair amount of patience. The R2 Extract takes a different approach. Its larger CMOS sensor dramatically reduces the influence of external light, making it more accurate, more durable, and lid-free by design. It connects via Bluetooth and lives inside your workflow, not outside of it.

Built for Every Brew - from pourover to expresso

With a TDS range of 0–30%, the R2 Extract handles everything from a delicate filter to a concentrated espresso shot. For espresso, a quick filter before measuring keeps oils from interfering — though even unfiltered, the oversized sensor produces results that are notably more accurate than what you'd expect from conventional tools.

Calibration is equally straightforward: use distilled water for absolute comparability across setups, or your actual brew water for the most precise extraction calculations.

Who is the R2 For

Whether you're dialing in at a café, developing a new roast, or simply trying to brew the same great cup twice — the R2 Extract gives you the feedback loop to make it happen. Repeatable results aren't an accident. They're a practice.

What kind of water should I use to calibrate?

For calibrating your R2 TDS meter, use distilled or RO water to set the calibration to zero.

For understanding your brew TDS, also measure your water TDS to compare. To dial in your water, we recommend using our Apax Lab Mineral Concentrates. 

APP Enabled

Pairs with CoffeeOS. Works with filter and espresso. Bluetooth connected.

The Timemore × Millab collaboration combines precision engineering with modern convenience. Recognized as a Red Dot Design Award Winner, the Timemore × Millab Electric Grinder embodies thoughtful craftsmanship and innovative design in a compact, travel-ready form. Created for those who value consistency, mobility, and refined aesthetics in their brewing routine, this grinder brings both function and beauty to the coffee ritual.

Where Convenience Meets Innovation
The Timemore × Millab features S2C890 burrs and a top-mounted motor, delivering smooth operation and balanced construction for reliable performance at home or on the go. The downward power button allows intuitive control, while every element of the structure is designed for comfort, precision, and ease of use.

Powerful and Long-lasting
A 5000 mAh lithium battery powers the grinder through up to 130 servings of pour-over or 30 servings of espresso (single dose) on a single charge. The generous capacity supports a consistent brewing workflow in any environment, from daily preparation to outdoor adventures.

Perfect for Any Situation
The Timemore × Millab eliminates the fatigue of manual grinding, offering clarity, consistency, and confidence in each use. Whether placed on a countertop or packed for travel, the grinder performs with quiet strength and thoughtful design.

Included in the Box
Electric Coffee Grinder × 1
Stand × 1
Power Cord × 1
Air Blower × 1
Spray Bottle × 1
Brush × 1
User Manual × 1

Product Specifications [Click here for Product PDF]

2024 WPM X Slow Pour new color release

Model #22 15oz Slow Pour Supply Signature Spout - along side Periwinkle, Rowan and Cinder, this wide spout design is tried and tested to be the most popular spout-size combination for service pours, throwdowns and has accompanied many baristas winning the Coffee Fest Latte Art Championships Open. A wider spout makes this a versatile pitcher for dramatic bold lines and service pours. Great for tulips, rosetta revolution, wide base wing tulips, and your next design that requires a fast flow.

This peach color pitcher features a summer-like pastel peach color.

Product Details

• 2024 Colorway

• Our widest spout for dramatic bold lines - same spout shape as our popular Periwinkle Pitcher

• Signature WPM slanted top design with 6 oz milk volume indicator

• Full Handle for any gripping style

• Material: 304 18/8 Stainless Steel. Uncoated, food safe interior. Matte moss green powder coated exterior.

• Laser etched "SLOW POUR X WPM" logo

• Wide diameter

#09 22oz Wide Spout

A versatile pitcher that is perfect for both competition and service pours. Great for large to-go cups, as well as milk sharing.

Product Details

• Wide Spout, perfect for bold lines and fast service pours

• Signature WPM slanted top design with 9.5 oz milk volume indicator

• Full Handle for any gripping style

• Material:  304 18/8 Stainless Steel. Uncoated, food safe interior. 

• Metallic Rose Gold

• Wide diameter

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

GEISHA EXPERIMENTAL WASHED – JHONATAN GASCA

Geisha Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Geisha variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Geisha is known for its elegant, delicate character, especially when it goes through a conventional washed process. Jhonatan takes a different path. He uses controlled fermentation to open up new dimensions of the variety while keeping the precision and clarity that make Geisha so prized.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Geisha
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means Jhonatan’s controlled fermentation departs from a standard washed protocol. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

SIDRA NATURAL – JUAN BUSTOS

Sidra Natural comes from Finca La Coqueta in Filandia, Quindío, Colombia, where producer Juan Bustos grows the Sidra variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of competition-focused Colombian coffees.

Lot details

• Farm: La Coqueta
• Region: Filandia, Quindío, Colombia
• Producer: Juan Bustos
• Variety: Sidra
• Process: Natural
• Roaster: Differente Coffee

Process. In the natural process, the whole coffee cherry is dried with the skin and fruit still intact around the seed. The cherries are spread out on patios or raised beds and turned regularly as they dry, which can take several weeks. Once dry, the fruit and parchment are removed to reveal the green coffee. Because the seed stays in contact with the fruit throughout drying, naturals tend to carry more fruit-driven intensity and body than washed coffees. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

CHIROSO EXPERIMENTAL NATURAL – JHOAN VERGARA

Chiroso Experimental Natural is another coffee from Finca Las Flores in Acevedo, Huila, Colombia, where producer Jhoan Vergara grows the Chiroso variety. It has a special history for Differente Coffee: this was one of the first microlots Carlos ever offered, and it quickly became a customer favorite. After more than two years away, Differente is bringing it back to celebrate Carlos’s participation in this year’s Colombian Brewers Cup.

Lot details

• Farm: Las Flores
• Region: Acevedo, Huila, Colombia
• Producer: Jhoan Vergara
• Variety: Chiroso
• Process: Experimental Natural
• Roaster: Differente Coffee

Process. In a natural process, the whole coffee cherry is dried with the fruit still intact around the seed, so the fruit stays in contact with the seed for the full drying period. Differente labels this lot “Experimental Natural,” which means the fermentation or drying stage departs from a standard natural protocol. This approach lets Jhoan explore a particularly expressive interpretation of Chiroso, making it a coffee for people who enjoy unusual, intense, and adventurous experiences.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PACAMARA EXPERIMENTAL WASHED – JHONATAN GASCA

Pacamara Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pacamara variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pacamara
• Process: Experimental Washed
• Roaster: Differente Coffee

Variety. Pacamara is a cross between Pacas and Maragogipe, first developed in El Salvador. It is known for its unusually large beans and distinctive sensory potential, which makes it a favorite among producers who want to push the boundaries of what a single variety can express.

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. Jhonatan’s experimental washed approach explores how controlled fermentation can influence the expression of Pacamara.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

OMBLIGÓN EXPERIMENTAL WASHED – ÁNGELA ROJAS

Ombligón Experimental Washed comes from Finca Chorro Alto in Oporapa, Huila, Colombia, where producer Ángela Rojas grows the Ombligón variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: Chorro Alto
• Region: Oporapa, Huila, Colombia
• Producer: Ángela Rojas
• Variety: Ombligón
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. 

In the cup. Differente

deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PINK BOURBON WASHED – JHONATAN GASCA

Pink Bourbon Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of standout Colombian coffees. Where many of Differente’s lots push the limits of fermentation, this one takes a more traditional path, letting the variety and the land it grows on speak for themselves.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pink Bourbon
• Process: Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. For this lot, Jhonatan follows a classic washed approach without highly experimental fermentation techniques. The goal is clarity and precision: a clean, transparent cup that shows the natural character of Pink Bourbon and the terroir of Bruselas, rather than flavors shaped by the processing.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

SL-28 EXPERIMENTAL NATURAL – EDINSON ARGOTE

SL-28 Experimental Natural comes from Finca Quebraditas in Oporapa, Huila, Colombia, where producer Edinson Argote grows the SL-28 variety. SL-28 is historically associated with Kenya, which makes its cultivation in Colombia particularly interesting. Edinson is known for exploring innovative processing techniques, and this lot shows how fermentation can create a completely different expression of a variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: Quebraditas
• Region: Oporapa, Huila, Colombia
• Producer: Edinson Argote
• Variety: SL-28
• Process: Experimental Natural
• Roaster: Differente Coffee

Process. In a traditional natural process, the cherries are dried whole after harvesting, with the fruit left intact around the seed. Experimental naturals add controlled fermentation stages to develop more complex and expressive sensory characteristics.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

SIDRA HYDROHONEY – JHOAN VERGARA

Sidra HydroHoney comes from Finca Las Flores in Acevedo, Huila, Colombia, where producer Jhoan Vergara grows the Sidra variety. It may be the most meaningful coffee in Differente’s history. Carlos Escobar and Jhoan developed the HydroHoney process together at Las Flores for Carlos’s entry in the 2024 Colombian Brewers Cup. Carlos won that competition with this coffee, which earned him the chance to represent Colombia at the 2025 World Brewers Cup.

Lot details

• Farm: Las Flores
• Region: Acevedo, Huila, Colombia
• Producer: Jhoan Vergara
• Variety: Sidra
• Process: HydroHoney
• Roaster: Differente Coffee

Process. HydroHoney blends fresh Sidra cherries with Sidra cherries that have already been fermented. The ratio changes depending on the result the team wants. In a 50/50 version, for example, half the lot is freshly harvested cherries and half is previously fermented cherries. The two are depulped together, which removes the outer skin but keeps the sticky fruit layer, called mucilage, on the seed. The coffee is then dried honey-style in dehumidifiers, which keeps the drying controlled. The name reflects these steps: fresh and fermented cherries combined, then honey processing and controlled drying. The goal is to join the character that fermentation develops with the qualities of fresh fruit, and so create a new expression of a single variety.

A coffee made together. Differente and Jhoan built this protocol as partners. That makes it more than a lot selected from a producer: it is a coffee they created together, and it remains exclusive to Differente in Colombia.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

BOURBON AJÍ EXPERIMENTAL WASHED – JHONATAN GASCA

Bourbon Ají Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Bourbon Ají variety. Jhonatan is one of the producers Differente Coffee works with most closely. His approach pairs unusual varieties with carefully controlled fermentation, and Differente, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot to show what that combination can do.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Bourbon Ají
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. With Bourbon Ají, Jhonatan uses this process to push the variety beyond what a conventional washed coffee would show. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PINK BOURBON HONEY – SANTIAGO PATIÑO

Pink Bourbon Honey comes from Finca El Ocaso in Salento, Quindío, Colombia, where producer Santiago Patiño grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: El Ocaso
• Region: Salento, Quindío, Colombia
• Producer: Santiago Patiño
• Variety: Pink Bourbon
• Process: Honey
• Roaster: Differente Coffee

Process. In honey processing, the skin and fruit are removed from the seed, but some of the sticky layer underneath, called mucilage, is left on the parchment while the coffee dries. That remaining fruit can shape the coffee’s sweetness, texture, and overall sensory expression. 

One variety, two interpretations. This lot gives customers the chance to experience Pink Bourbon in a very different way. Because these coffees come from different farms, producers, and regions, the differences between them aren’t only down to processing, and that’s part of what makes the comparison so interesting.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.