PASSION SPLASH
Origins of ‘Passion Splash’
Colombia. Fabiola Ortega Urbano. Caturra/ Castillo. Natural
The owners of the Finca ‘El Higueron,’ Fabiola Ortega and Julio Muñoz, have created a story of passion, tradition, and the pursuit of excellence in every cup. Located in the breathtaking landscapes of Huila, near San Agustín, this farm is a true love letter to the land. This dynamic duo have turned their family farm into a haven for specialty coffee. What started as a traditional coffee venture has evolved into a journey of innovation, with a rich variety of beans like Caturra, Castillo, Pink Bourbon, Gesha, and Tabi—each one a testament to their dedication. At El Higueron, nature plays a crucial role. The farm is blessed with fertile soil, a steady water supply, and natural shade from platanos, avocado, and cedar trees. This harmonious environment not only nurtures the coffee but also reflects the farm’s deep commitment to sustainable practices and caring for the land for future generations.
Etiopia. Halo Hartume. Heirloom. Natural
The Halo Hartume washing station in Ethiopia's Gedeo zone, nestled between the Beriti and Shasemene mountains, spans 4.5 hectares with 310 drying beds and employs nearly 100 people. Even though access to the area is limited to dry weather roads, requiring alternative transportation during the rainy season, it processes cherries from around 450 outgrowers. The station, managed by the Mijane family in partnership with RAD (the exporter), prioritizes close ties with farmers and continuous improvement of coffee quality. To maintain the purity and traceability of their coffee, the Mijanes opened this second washing station at Halo Hartume, so local farmers no longer have to transport their cherries to the more distant Worka Sakaro station. This proximity allows smallholders to deliver their cherries shortly after picking, preventing the development of overly fruity flavors. The station, located in a valley surrounded by hills at altitudes of 2000 to 2200 meters, receives cherries from 396 smallholders between mid-October and January.
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Our craft is to roast single origin coffees that match the profiles of a curated range of sensory profiles, like-no-other.
By implementing the concepts, similar to the ideas of a mixologist who creates a unique beverage or how a Michelin Star chef creates a unique dish, at Roast Club, we create unique coffees - we take coffee to the next step.
Each creation is an expression of each individual single origin. We compliment their extraordinary qualities and give our coffee drinkers an unique coffee experience and most importantly, something to remember.
Join the Club.
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This category was born to dismantle the ideas of the classic schemes. With these coffees, we’re looking for something in particular that cannot be appreciated every day, but specifically when you want to impress or to be impressed. A category of coffees, that it’s clear that they can meet your expectations when the word ‘funk’ is involved. Coffees with the rarest profiles and the most indefinite flavors that you can’t quite point to. But leave you more interested than before..
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Passion Splash blasted onto our menu after a scorching summer, bringing refreshing, fruity vibes that evoke the feeling of tropical beaches and a revitalizing dip in crystal-clear waters. Imagine sipping on passion fruit juice right after – that’s what our new Funky Filter is all about!
Creating this coffee was a journey full of surprises. We started with a Natural process from Colombia’s Finca El Higueron, which provided the fruity punch and body we needed. We thought we’d pair it with another Natural from Brazil, but when we cupped it with a rich Natural from the Halo Hartume station in Ethiopia, our plans changed.
The Ethiopian coffee, initially underwhelming in another blend, suddenly elevated the Colombian’s notes of blackcurrants and blueberries, while the Colombian’s juiciness balanced the Ethiopian’s lactic acidity. The result? A vibrant, exotic splash in the mouth that we never saw coming.
As with all our creations, the journey was just as important as the destination. Passion Splash is light in acidity, rounded in body, and delicately balanced in its fruitiness, making it the perfect choice for those who love a ‘funky’ coffee experience. Tropical beats meet sunny days – let’s keep the summer vibes alive!
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Item description
Origins of ‘Passion Splash’
Colombia. Fabiola Ortega Urbano. Caturra/ Castillo. Natural
The owners of the Finca ‘El Higueron,’ Fabiola Ortega and Julio Muñoz, have created a story of passion, tradition, and the pursuit of excellence in every cup. Located in the breathtaking landscapes of Huila, near San Agustín, this farm is a true love letter to the land. This dynamic duo have turned their family farm into a haven for specialty coffee. What started as a traditional coffee venture has evolved into a journey of innovation, with a rich variety of beans like Caturra, Castillo, Pink Bourbon, Gesha, and Tabi—each one a testament to their dedication. At El Higueron, nature plays a crucial role. The farm is blessed with fertile soil, a steady water supply, and natural shade from platanos, avocado, and cedar trees. This harmonious environment not only nurtures the coffee but also reflects the farm’s deep commitment to sustainable practices and caring for the land for future generations.
Etiopia. Halo Hartume. Heirloom. Natural
The Halo Hartume washing station in Ethiopia's Gedeo zone, nestled between the Beriti and Shasemene mountains, spans 4.5 hectares with 310 drying beds and employs nearly 100 people. Even though access to the area is limited to dry weather roads, requiring alternative transportation during the rainy season, it processes cherries from around 450 outgrowers. The station, managed by the Mijane family in partnership with RAD (the exporter), prioritizes close ties with farmers and continuous improvement of coffee quality. To maintain the purity and traceability of their coffee, the Mijanes opened this second washing station at Halo Hartume, so local farmers no longer have to transport their cherries to the more distant Worka Sakaro station. This proximity allows smallholders to deliver their cherries shortly after picking, preventing the development of overly fruity flavors. The station, located in a valley surrounded by hills at altitudes of 2000 to 2200 meters, receives cherries from 396 smallholders between mid-October and January.
Origins of ‘Passion Splash’
Colombia. Fabiola Ortega Urbano. Caturra/ Castillo. Natural
The owners of the Finca ‘El Higueron,’ Fabiola Ortega and Julio Muñoz, have created a story of passion, tradition, and the pursuit of excellence in every cup. Located in the breathtaking landscapes of Huila, near San Agustín, this farm is a true love letter to the land. This dynamic duo have turned their family farm into a haven for specialty coffee. What started as a traditional coffee venture has evolved into a journey of innovation, with a rich variety of beans like Caturra, Castillo, Pink Bourbon, Gesha, and Tabi—each one a testament to their dedication. At El Higueron, nature plays a crucial role. The farm is blessed with fertile soil, a steady water supply, and natural shade from platanos, avocado, and cedar trees. This harmonious environment not only nurtures the coffee but also reflects the farm’s deep commitment to sustainable practices and caring for the land for future generations.
Etiopia. Halo Hartume. Heirloom. Natural
The Halo Hartume washing station in Ethiopia's Gedeo zone, nestled between the Beriti and Shasemene mountains, spans 4.5 hectares with 310 drying beds and employs nearly 100 people. Even though access to the area is limited to dry weather roads, requiring alternative transportation during the rainy season, it processes cherries from around 450 outgrowers. The station, managed by the Mijane family in partnership with RAD (the exporter), prioritizes close ties with farmers and continuous improvement of coffee quality. To maintain the purity and traceability of their coffee, the Mijanes opened this second washing station at Halo Hartume, so local farmers no longer have to transport their cherries to the more distant Worka Sakaro station. This proximity allows smallholders to deliver their cherries shortly after picking, preventing the development of overly fruity flavors. The station, located in a valley surrounded by hills at altitudes of 2000 to 2200 meters, receives cherries from 396 smallholders between mid-October and January.
