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Big Sur Coffee

@bigsurcoffeeroastery

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SEY Presents: Temporary Address A series of pop-ups around the world—sharing exceptional coffee with friends, both old and new. Our first chapter takes us to Asia, with stops in Guiyang, Shanghai, Hangzhou, and Seoul. We look forward to seeing you there! by @bigsurcoffeeroastery
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2 days ago
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Over the past year, we have successively launched ten washed Colombian coffees. The one that has lingered most in our memory is Finca San Antonio @sanantonio_finca5 from Nariño. For the 2026 new harvest season, we have continued to closely follow the harvesting updates from the Nariño region and promptly secured Finca San Antonio‘s latest lots harvested in June–July this year: washed Geisha, semi-washed Geisha, and washed Pink Bourbon. What impresses us most about Finca San Antonio is its extreme sweetness and velvet-like juicy mouthfeel. On the one hand, this benefits from the uniquely favorable climate and soil of the Nariño region; on the other hand, the estate’s high altitude of 2,100 meters and the dramatic diurnal temperature variation further enhance the intensity of the acidity and sweetness as well as the full-bodied texture. The producers, Nilson Luis López and Lida Cielo López, under the technical accompaniment of InConexus @inconexus -our sourcing partner in Colombia, have continuously improved their cultivation, processing, and drying techniques over the past fifteen years, while focusing on specialty coffee varieties and varietal diversification. This time, we have launched three lots from San Antonio. The washed Geisha offers the sweet-tart acidity of orange and peach-juice juiciness; the semi-washed Geisha, because some mucilage is retained during the drying stage, expresses the aroma of the fruit pulp along with the sweetness of tangerine candy; the washed Pink Bourbon—this uniquely Colombian variety—reaches its full potential at Finca San Antonio, presenting notes of Shiranui manderins, mixed berries, and red plum. by @bigsurcoffeeroastery
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3 days ago
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SEY Presents: In Good Company Shanghai tickets on sale now via WeChat! by @bigsurcoffeeroastery
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3 days ago
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@bigsurcoffeeroastery 🇨🇳🔥 no necesita presentación. Cuando aparece un lote de ellos, no hay que parpadear. 👁
 El must de este drop es el Panama Finca Lerida Michela Estate Washed SL34 0787. Boquete, 1,600 m, fermentación de 12 horas y 28 días en camas africanas. En taza: soda de naranja 🍊, frambuesa 🔴 y notas complejas de moras 🟣 Limpio, jugoso y con esa claridad que solo Big Sur sabe sacar. Si se acaba uno primero, es este. 🇵🇦✨ Este release incluye: ⤵️ - Panama Finca Lerida Michela Estate Washed SL34 0787 🇵🇦 - Colombia San Antonio Washed Pink Bourbon 🇨🇴 - Ethiopia Washed Sewda Premium 🇪🇹 - Colombia San Antonio Semi-Washed Geisha 🇨🇴 - Washed Kenya Kamoko AA 🇰🇪 - Colombia San Antonio Washed Geisha 🇨🇴 - Peru La Lúcuma Washed Geisha VSC001 🇵🇪 - Ecuador Finca Galo Sandobal Washed Typica Mejorado 🇪🇨 - Ecuador Vinka Farm Yeast C Washed Sidra 🇪🇨 - Colombia Finca El Paraíso Washed Geisha Lot #77 🇨🇴 🔥 DROP #10.2: Sábado, 24/10 | 19:00 PM (GMT-6) 🔥 taken in Puebla by @bigsurcoffeeroastery
3
5 days ago
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Welcome @bigsurcoffeeroastery from Shanghai, China. This international drop, and others to come, is courtesy of my good friends at @hyunahcoffeeclub. Look out for an exclusive Peru Gesha release at the end of this month. Big Sur won me over with their ability to hone in on the distinct character of a coffee, emphasizing florality and clarity while still delivering the juice. Terrific roasting and coffee sourcing. Available on retail. taken in Hartford, Connecticut by @bigsurcoffeeroastery
6
5 days ago
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It’s been a long time since we last met with everyone. This October, under the fragrance of osmanthus in Shanghai, let’s meet up to cup together our carefully selected finest terroir series representing Central and South America! 2026 Panamá Los Cenizos •Natural Geisha Montana GNF309 •Washed Geisha Cabana GW393 •Washed Geisha Planta GW392 •washed Geisha Pinos GW391 •Washed Geisha Isla GW320 •Washed Bourbon Malaguetto BW158 2026 Panamá Los Lajones Bambu •Washed Geisha Lot 8744 •Washed Geisha Lot 8723 •Natural Geisha Lot 8414 •Natural Geisha Lot 8311 •Washed Geisha Peaberry Lot 8722 •Natural Geisha Peaberrry Lot 8130 •2026 Colombia San Antonio Washed Geisha/ Semi-Washed Geisha/Pink Bourbon •2026 Colombia Finca El Paraiso Washed Geisha •2026/27 Peru El Mirador Washed geisha •2026/27 Peru La Pomarrosa Washed geisha •2026/27 Peru La Lucuma Washed geisha •2026/2027 Ecuador Hacienda Llavecocha Washed geisha/ washed Typica Mejorado •2026/2027 Ecuador Galo Sandobal Washed Typica Mejorado •2026/2027 Ecuador Vinka Farm Yeast washed Sidra/Red honey Sidra Time：Oct 20th 10:00am Address:Room 706, #97 North Xiangyang Road, Xuhui, Shanghai by @bigsurcoffeeroastery
2
5 days ago
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New Season Ecuador！ Vinka Farm @vinka.coffee was founded by two university researchers, Maria Fernanda Tapia and Carlos Iñiguez. Driven by their passion for coffee, they found this land to put their scientific research and experimental processing methods into practice, managing the farm by combining traditional cultivation with regenerative agriculture. Maria and Carlos care for the farm with the same meticulous attention one would give to raising a child. Their dedication to protecting the estate’s native yeasts and microbial communities, continuous tree planting to improve the soil and provide shade, attentive care of the coffee trees, and scholarly focus on the fermentation and drying processes have made Vinka’s coffees distinctive and full of character on the cupping table. During the cupping sessions of our origin trip to Ecuador, we selected two Sidra lots from Vinka Farm. Through these two coffees, you can experience Vinka’s precise control over fermentation and drying. 👉🏻The first lot is a Yeast-Washed Sidra： This Sidra earned its place on our menu with its bright, sweet fruit notes and light, refined character. At high temperature, the cup opens with distinct flavors of tangerine and orange marmalade, offering intense sweetness reminiscent of concentrated dried apricot, while blueberry aromas linger throughout. During fermentation, native yeast is used as the starter. After the cherries are depulped, the mucilage-coated parchment beans are submerged in a water medium inoculated with the yeast until the pH drops to 3.8, ensuring complete breakdown of the mucilage. Once fermentation is finished, the beans are thoroughly washed and dried on raised beds for about 20 days. 👉🏻The second lot is a Red Honey Sidra: It employs a dual-stage fermentation process, whole-cherry fermentation followed by fermentation of the mucilage-coated parchment beans, to fully develop flavor complexity before drying. The cup presents aromas and a sweet-tart profile of kumquat and candied plum. by @bigsurcoffeeroastery
1
6 days ago
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🚨 BIG SUR COFFEE, SHANGHAI 🇨🇳 × OCOC Ultra-light roasts. Direct-from-farm sourcing. Ridiculously good coffees from Ethiopia, Kenya, Colombia, Panama, Ecuador & Peru. ☕️✨ The entire catalogue is available for pre-order😌 🗓️ Orders open: from now⏳ Closes: 15 October, 9 PM sharp 📦 Expected delivery: First week of November DM for details. Happy Snobbing ☕☕☕ by @bigsurcoffeeroastery
2
6 days ago
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New Season Ecuador Hacienda LLavecocha! @jaramilloidrobo 2,200 meters above sea level, what we felt after visiting in person is no longer just a string of numbers, but rather: the panoramic Andes Mountains stretching as far as the eye can see, clouds rolling and unfolding above the skyline, lush green shade trees, healthy coffee trees beneath them, with deep-green leaves, bright-red cherries, white blossoms in full bloom, sturdy trunks, and well-developed root systems under the generously spaced rows! The estate owner, Carlos Jaramillo,is a true gentleman of great grace, with a warm, welcoming smile. Workers on the farm bask in the gentle sunshine, happily picking cherries under the tree branches— a scene of pure serenity and beauty! Hacienda Llavecocha is nestled in our favorite region of Ecuador: Saraguro, La Papaya, Loja. In this area, Typica Mejorado and Geisha almost represent the highest level of Ecuadorian coffee. Carlos’s farm sits at a lofty 2,200 meters here, with terroir that is simply impeccable! This Geisha not only showcases the classic white-floral, citrus, and bergamot notes of the variety, but also carries Ecuador’s signature cranberry and raspberry flavors. The texture is refined and translucent, with a sweetness like candied fruit! The washed Typica Mejorado presents increasingly concentrated and vivid notes of raspberry and red plum, with a sweetness reminiscent of fully ripe, soft, and sweet damson plums and red apricots! Also launching together is another washed Typica Mejorado from Finca Galo Sandobal from the same La Papaya, Saraguro region. Upon learning of our trip to Ecuador, the estate owner sent us this Typica Mejorado. In our on-site blind cupping and selection process, it survived three rounds of elimination-style competition and remained firmly on our shortlist. This lot represents the classic flavor profile of Typica Mejorado from the Saraguro region: vivid berry and stone-fruit notes raspberry, cranberry, damson plum, and complex mixed berries—like the best Kenya but elevated to an even higher level of sweetness and more refined texture! by @bigsurcoffeeroastery
0
7 days ago
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🌸Peru El Mirador Washed Geisha This August, we kept our appointment to Cajamarca, Peru. Setting off from Jaén at 5:00 a.m., we wound our way up the Andes to the 2,000-meters summit. The name “El Mirador” is perfectly fitting. Grown above 1,990 m, with fermentation and drying at 2,000 m, the estate sits in an exceptionally high-altitude, low-temperature environment. Producer Yoniser 2023 COE 1st winner @victoriaspecialtycoffee boldly experimented with a double fermentation—60 hours of cherry fermentation followed by 48 hours of dry fermentation—which layers this washed Geisha with rich fruit aromatics: gardenia, lychee, peach, and crystal grape! Pls contact @hyunahcoffeeclub to buy this lot outside China’s market. 🌷Peru La Pomarrosa Washed Geisha La Pomarrosa sits a little below El Mirador farm. The two producers are not only close friends and neighbours; but also have taken 1st place in the Peruvian Cup of Excellence. Nurtured at 1,980m in the Andes, the ultra-high elevation gives this washed Geisha a profile distinct from the other Peruvian Geisha. In the higher temperature range it shows more floral and citrus notes with a brighter, finer texture; as the cup cools, stone-fruit sweetness surges forward—white peach, honey tangerine, and orange become more pronounced. The overall cup is complex and evolving, with flavours unfolding in successive waves. Simply wonderful! pls contact @airworkscoffee to buy this lot outside China‘s market. 🌼Peru La Lúcuma Washed Geisha After a four-year absence, our old friend La Lúcuma’s washed Geisha is finally back. We previously offered the farm’s 2022 ExpoCafe 2nd-place lot, and in 2023 the farm continued its strong performance by winning 2nd in the Cup of Excellence. It begins with intense stone-fruit sweetness and flavour—apricot and peach are the most accurate descriptors—followed by a classic lemon grass flavor. The mouthfeel is creamy and silky, with a solid, powerful structure. It embodies the robust style and absolute high sweetness characteristic of northern Peru. by @bigsurcoffeeroastery
1
9 days ago
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@bigsurcoffeeroastery Truly one of my favorite roasters in the world! Green selection is extraordinary and the roast quality is unmatched! First time trying any of their Panama geshas, first cups have been extremely good. I have a lot of drinking to get to. Write ups will be posted on each of these coffees in the future! by @bigsurcoffeeroastery
0
10 days ago
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Cauca and Nariño in southern Colombia are two of our favorite origins. This washed Geisha from the latest harvest in Cauca surprised us — far exceeded our expectations. The white florals and bright citrus of this washed Geisha are exceptionally clear. A double-fermentation washed process (dry fermentation plus wet fermentation) gives it a luminous, transparent texture: delicate and light, silky and rounded on the palate, with flavors that read with real clarity. The first sip brings white florals with the clean sweetness of pear stewed in rock sugar. As it cools to a medium temperature, acidity comes forward, led by citrus and red berries. At a lower temperature, sweetness and acidity weave together into a honey-lemon impression. These beans come from Finca El Paraíso @fincaelparaisocoffee in Cauca, set at 1,800 meters in the Cauca highlands. The elevation, rainfall, cool temperatures, and slow-ripening cherries here all shape a Geisha that is fine and layered. Beyond the natural terroir, producer Alexander Bermúdez has spent more than six years steadily innovating and refining his processing, letting the coffee speak for itself through flavor and quality. 2026 New Crop · Colombia · Finca El Paraíso Washed Geisha · Lot #77 - Country: Colombia - Region: Cauca - Village: El Arado - Farm: Finca El Paraíso - Altitude: 1,800 m+ - Variety: Geisha - Harvest: July 24, 2026 - Lot: #77 - Process: Washed - Flavor notes: white florals, citrus, red berries, honey lemon by @bigsurcoffeeroastery
3
10 days ago
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