DE NUEVO EN EXISTENCIA

Filtros Espresso Sibarist de 55 mm HIGH CELLOLUS para cestas portafiltro de 58 mm. Para usarlo, simplemente colóquelo dentro del portafiltro y muela encima del filtro de papel.

Como medida de seguridad, todos los filtros son de venta final y no retornables.

MEMBRANA ALTA para CAFÉ FILTRADO

El innovador filtro de espresso de ALTA MEMBRANA de SIBARIST está diseñado utilizando una composición sintética conocida por su estructura, tamaño de poro y distribución precisos y uniformes. Esta tecnología influye significativamente en las condiciones de extracción y el rendimiento del disco, al tiempo que mantiene la integridad del perfil de sabor de su café filtrado.

Reducción de astringencia incomparable

Una característica clave de nuestro filtro de espresso de ALTA MEMBRANA para café filtrado es su capacidad para reducir la astringencia. Al capturar eficazmente los compuestos astringentes suspendidos, este filtro mitiga el amargor y la astringencia, lo que da como resultado un sabor de café más refinado y consistente.

Mejore su ritual diario del café con los filtros de alto rendimiento que sacan lo mejor de su espresso.

Experimente el máximo potencial con el filtro de espresso SIBARIST

Los filtros SIBARIST ESPRESSO ofrecen una solución refinada para mejorar la experiencia del café filtrado en las máquinas de café expreso. Los filtros SIBARIST ESPRESSO Filters, meticulosamente diseñados, brindan un proceso de extracción consistente, un mejor rendimiento del disco y una mayor claridad de la taza, todo lo cual contribuye a un resultado de café más superior.

¿CÓMO ENCONTRAR EL TAMAÑO ADECUADO PARA SU PORTAFILTRO DE ESPRESSO?

El laboratorio sibarista

El sello SIBARIST LAB son los productos más innovadores y experimentales que van un paso más allá, persiguiendo la excelencia.

El objetivo principal de los productos SIBARIST LAB es permitir que la comunidad experimente, aprenda y tome una mejor taza de café. ¡Desarrollemos juntos los productos del futuro!

Molinillo de café expreso al rescate; Un molinillo manual diseñado específicamente para Espresso.

¿Está buscando un molinillo diseñado específicamente para obtener un molido de espresso perfecto? No busques más, el Chestnut ESP cuenta con un contenedor de molienda de 20 gramos, es liviano y altamente adaptable; haciendo de esta una valiosa edición de su rutina de café espresso manual. El Chestnut ESP es perfecto para moler espresso, pero también se adapta para preparar preparaciones manuales o con prensa francesa.

El Chestnut ESP tiene una placa de dial especializada que es más precisa, lo que permite un ajuste de molienda más fino de hasta 30 clics por círculo. Esta fresa de amoladora se derivó de la altamente calificada S2C860, incluida en el Chestnut X; La fresa S2C660 presenta la filosofía patentada de S2C Spike to Cut.

Ajusta tu espresso a la perfección

Este diseño cuenta con dos cojinetes precisos que están diseñados para estabilizar el eje central, lo que permite una alta concentricidad, esto combinado con el corte CNC preciso crea un rectificado altamente consistente. El ajuste patentado de grosor punto a punto permite un ajuste preciso para adaptarse a sus necesidades específicas de espresso, afinando a la perfección.

Diseño exterior de rejilla que permite un alto control de agarre

El Chestnut ESP presenta un diseño de patrón de rejilla con acabado mate en el recipiente de aleación de aluminio para frijoles y un elegante acabado mate en el contenedor de molienda. El patrón de cuadrícula no sólo atrae la vista, sino que también ayuda con el control del agarre mientras se muele.

El Chestnut ESP está diseñado para moler de forma rápida y consistente, ¡lo que lo convierte en el molinillo ESpresso perfecto!

Este listado es para taza de café con leche de 10 oz y platillo en color escarlata. Compra dos juegos para disfrutar del descuento.

Las tazas de porcelana Origami son productos Mino-ware de alta densidad que se cuecen durante 12 horas a 2750 °F. El resultado es un producto duradero con altas propiedades de retención de calor.

Todos los productos Origami están diseñados teniendo en cuenta el uso y la comodidad: desde la dinámica del flujo hasta el contacto de los labios, el equipo de ORIGAMI lleva a cabo investigaciones exhaustivas sobre la forma del recipiente y el grosor de las paredes laterales. El resultado es el diseño definitivo para maximizar el disfrute desde el vertido hasta el servicio.

Un juego = 1 taza y 1 platillo

Dos juegos = 2 tazas y 2 platillos

Diseñada por WPM x airflowcoffee, esta hermosa alfombra apisonadora no se parece a ninguna otra. La textura ranurada mantiene los posos de café alejados de la encimera. Con un tamaño pequeño de 5" x 5", este tapete de silicona suave agrega una estética relajante a cualquier estación de elaboración de cerveza. Resistente al calor y apto para lavavajillas.

Disponible en verde salvia y blanco roto.

Este listado es para juegos de taza y platillo para café con leche de 8 oz. Compra dos juegos para disfrutar de un descuento.

Las tazas de porcelana Origami son productos Mino-ware de alta densidad que se cuecen durante 12 horas a 2750 °F. El resultado es un producto duradero con altas propiedades de retención de calor.

Todos los productos Origami están diseñados teniendo en cuenta el uso y la comodidad: desde la dinámica del flujo hasta el contacto de los labios, el equipo de ORIGAMI lleva a cabo investigaciones exhaustivas sobre la forma del recipiente y el grosor de las paredes laterales. El resultado es el diseño definitivo para maximizar el disfrute desde el vertido hasta el servicio.

Modelo #06 Pico redondo de 15 oz

Un pico redondo que permite un flujo fácil y amigable para los baristas.

Detalles de producto

• Pico redondo para líneas llamativas y espectaculares: deslícese hasta la última foto para ver la comparación entre nuestro pico estrecho y redondo.

• Exterior rosa brillante.
  

• Diseño superior inclinado exclusivo de WPM con indicador de volumen de leche de 6 oz

• Mango completo para cualquier estilo de agarre

• Logotipo "SLOW POUR X WPM" grabado con láser

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos.

• Amplio diámetro

La April Hybrid Brewer es una creación de Patrik Rolf. Buscando simplicidad en la metodología de preparación del café, Patrik desarrolló la cafetera híbrida para encontrar una manera de tomar un café delicioso con un método de preparación simple pero efectivo.

Después de años de desarrollo, estamos entusiasmados de que esta cafetera híbrida de inmersión y goteo esté disponible en el mercado estadounidense.

Envío previsto para otoño. ¡Regístrate para recibir notificaciones!

Modelo #06 Pico redondo de 15 oz

Un pico redondo que permite un flujo fácil y amigable para los baristas.

Detalles de producto

• Pico redondo para líneas llamativas y espectaculares: deslícese hasta la última foto para ver la comparación entre nuestro pico estrecho y redondo.

• Exterior rosa brillante.
  

• Diseño superior inclinado exclusivo de WPM con indicador de volumen de leche de 6 oz

• Mango completo para cualquier estilo de agarre

• Logotipo "SLOW POUR X WPM" grabado con láser

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos.

• Amplio diámetro

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]

Modelo #22 Boquilla exclusiva de suministro de vertido lento de 15 oz

Una boquilla más ancha la convierte en una jarra versátil para líneas llamativas y vertidos de servicio espectaculares.

Esta jarra de color melocotón presenta un color melocotón pastel veraniego.

Detalles de producto

• Nuestro pico más ancho para líneas dramáticas y atrevidas: la misma forma de pico que nuestra popular jarra Periwinkle.

• Diseño superior inclinado exclusivo de WPM con indicador de volumen de leche de 6 oz

• Mango completo para cualquier estilo de agarre

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos. Exterior con recubrimiento de polvo verde musgo mate.

• Logotipo "SLOW POUR X WPM" grabado con láser

• Amplio diámetro

#10 Caño estrecho de 22 oz

Una jarra versátil que es perfecta tanto para competición como para servicio. Ideal para tazas grandes para llevar, así como para compartir leche.

Detalles de producto

• Boquilla estrecha, perfecta para líneas finas y vertidos complejos

• Diseño superior inclinado exclusivo de WPM con indicador de volumen de leche de 9.5 oz

• Mango completo para cualquier estilo de agarre

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos.

• Oro rosa metalizado

• Amplio diámetro

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.