IN LIKE A LION with 2025: for our very first launch of the year, we’re introducing a fresh spin on our tried/true Great Shots slot that we’re pretty darn sure will have all the spro heads rejoicing 👏🦁

Finca Rosita is a new-to-us producer in Illimani, Caranavi, Bolivia. With a 32-hectare operation respectably diversified in terms of varieties grown and processes executed, we wound up picking a pair of gems from them for their first season gracing our menu. This particular lot is a CLASSIQUE Washed Catuai that we fell in love with for its innate warmth, coziness, and a syrupy figgy scrumptiousness that we knew would translate gorgeously to espresso.

AND ON THAT NOTE: we, like many in the CoffeeLands, are constantly in the throes of overwrought introspection the likes of which are best compared to ancient Greek statues. And in this state, we finally landed on an Old Truth: we just like espresso to be a littttttle bit 🙊darker🙊

We want a BIT more texture and easy solubility than the OMNIROASTING approach yields, even though we absolutely agree that in the right hands, there are no limits or caveats for coffees with great espresso potential. What we’ve decided is: let’s make it a little easier to MEET that potential.

And so this offering will be our first attempt at delivering an EXQUISITE espresso-oriented-coffee teetering the line between a “2025 Medium” and a “2025 Dark” (either btw would be a 2006 ÜBER LIGHT) roast. It shan’t be oily / it shan’t be smoky / but it shall be heavy and — if you let it — GLORIOUS.

And really, we could not imagine a better producing partner to take on this new-old-school journey than Finca Rosita. Named in honor of the matriarch of the Valverde-Aramayo family—Rosa Angelica Aramayo—this family has been deeply involved in agriculture for generations. The father of the farm’s current primary operators was an early COE winner in the Bolivian coffee community, and instrumental in “bridging the gap between the private sector, government, and cooperatives, and contributed greatly to the development of the Bolivian specialty coffee market,” as quoted directly from the farm’s website.

In addition to this lot, we also snagged a much smaller and more “eccentric” selection that will be getting a BIT more pomp and circumstance soon enough <3 but for now, sit back and enjoy the OLD SCHOOL CHARM of a nicely developed espresso.