COMPOSITION: Natural Anaerobic, 180 Hour Fermentation, Castillo, Caturra
Cacao Nibs, Rum, and Sweet Papaya
OUR ROASTERY WILL BE CLOSED BETWEEN FRIDAY 29TH MAY AND TUESDAY 16TH JUNE. ALL ORDERS RECEIVED DURING THIS TIME WILL BE ROASTED AND SHIPPED WHEN WE RE-OPEN ON WEDNESDAY 17TH JUNE.
Sombra No. 3 is essentially an Irish coffee that's traded the whiskey for rum. Call it a Caribbean coffee if you like.
A natural anaerobic Castillo from Héctor Rivas's farm in Ataco, Tolima — 180 hours of fermentation that shows up exactly as you'd expect. Rum, sweet papaya, cacao nibs. Heavy, complex, and completely unapologetic about it. This is the punchy, occasionally funky end of the Sombra house, and it earns every bit of that reputation.
It's also the natural half of the family. Pair it with Hierba No. 1 and you'll see where Sombra No. 1 comes from. Or just drink it on its own.
Tracked Shipping
All orders are sent via Royal Mail Tracked 24 (£3.99) or Royal Mail Tracked 48 (£2.99)
Free UK Delivery
Free Royal Mail Tracked 48 delivery on all orders over £50
Same Day Dispatch
Order before midday and get your order dispatched the same day (excluding weekends and bank holidays)
Variety: Castillo, Caturra
Process: Natural Anaerobic, 180 Hour Fermentation
Roast: Medium
Origin: Ataco Tolima, Colombia
Farm: Héctor Rivas, La Unión
Notes: Cacao Nibs, Rum, and Sweet Papaya
Specialty Coffee Association (SCA) Cup Score: 85.25
