Roasted
09 Sep
Cadence Espresso Colombia
WILD & WHACKY
Tastes Like:
Pink Lemonade, Coconut Nectar + Elderflower.
These Colombian beans are an espresso like no other - bright, floral and wildly fun. Washed with thermal shock, this process helps lock in vibrant acidity and delicate florals while still keeping the coffee structured and smooth. Clifton has absolutely nailed this espresso, bringing out flavours of pink lemonade, coconut nectar and elderflower. Fruity, floral and packed with character - this one's a standout!
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Pickup currently unavailable at Brewed HQ
Cadence Espresso - Clifton Coffee - Colombia
1Kg
Brewed HQ
Brewed
263 Green Lanes
London N4 2UX
United Kingdom
Clifton Coffee Roasters
Clifton Coffee Roasters, hailing from Bristol, have been shaping the UK coffee scene since 2001. What began with servicing espresso machines quickly grew into a specialty roastery dedicated to sourcing, roasting, and supplying some of the world’s finest coffees. In 2023, Clifton proudly became a certified B Corporation, showing their dedication to balancing profit with people and planet.
Their focus isn't just on exceptional coffee - Clifton is also deeply committed to education and sustainability, supporting cafés, Michelin-starred restaurants, and 5-star hotels alike. Whether it’s through their barista training programs or their carefully curated coffees, Clifton’s mission is to elevate the entire coffee experience.
The High Brewed Bar: All our roasters meet these ethical benchmarks across origin, sourcing, packaging and employment.
Beyond The Bar: 1% for the planet, B corp certified.
Details
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Origin
Colombia
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Location
Huila
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Process
Thermal Shock
Washed
From Clifton Coffee Roasters
Nestor Lasso is a renowned coffee producer from Finca El Diviso, located in Pitalito, Huila, Colombia. Along with his brother Adrian Lasso, he has transformed their family farm into a hub for experimental and high-quality specialty coffee production. Their coffees frequently gain global recognition for innovative processing methods and unique flavour profiles. Nestor Lasso’s thermal shock processing is one of those methods, designed to enhance the quality and complexity of coffee flavours. It leverages controlled temperature variations to influence the coffee bean’s cellular structure, impacting how it absorbs and retains flavours during fermentation and drying. After sorting, cherries are washed with water at temperatures of approximately 50°C. This thermal shock loosens the cellular structure of the cherries, improving their ability to absorb fermentation compounds. Following the thermal treatment, the cherries undergo anaerobic fermentation in sealed tanks. The fermentation times and conditions are tightly controlled to highlight fruit forward and floral notes.