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When looking for coffees to include in our “Exotic” line up, the two things we evaluate are quality (scoring 88 points or higher) and uniqueness (rare varieties, interesting processes, distinctive flavors, or producers who are pushing boundaries.) La Bandida and Betulia have met these standards with flying colors, one because of the interesting processing used and the other because of its unique variety.
La Bandida • Colombia
Andres Guacas has applied wine science to La Bandida through the use of a yeast inoculated anaerobic fermentation. This is a Pink Bourbon variety whose name translates to “Bandit” and is one of the coffees this family has begun to produce with the mindset that commodity can be combated with quality. We are excited to see how they continue to expand aggressively in their production of exotic varieties.
Betulia • Colombia
Villa Betulia is a farm that has been built up by Luis Anibal Caldera slowly and consistently over many years. This particular coffee from him is an extremely rare, spontaneous cross between two exotic varieties; Maragogype & Geisha. Maragogype is known for its exceptionally large size, and Gesha is often considered to be the queen variety due to its unique flavor profile. Luis has used more than just a unique variety with this coffee – he has grown the only Maragogype-Gesha hybrid I've ever come across. This is a really high scoring cup, with super unique flavor profile due to a variety so unique that "unique" is wildly understated.
Headquartered in Denver, Colorado, Corvus Coffee Roasters takes a direct, relationship-driven approach to sourcing and roasting. Founded in 2010 by Phil and Autumn Goodlaxson, the company is known for multi-year producer partnerships, a Farmer Focus Program, and strong internal training and benefits for staff. Corvus emphasizes storytelling, public engagement, and initiatives that support gender equity and inclusion across its operations.
For Goodlaxson, a smaller menu isn’t about exclusivity. He wants Corvus to feel approachable for anyone who walks in, whether they already follow specialty coffee closely or not. Winning over a customer who’s never paid attention to single-origin coffee is more meaningful to him than competing for the attention of those already immersed in the scene. By keeping the emphasis on quality, he hopes to spark curiosity that can grow over time.
what we’re most proud of is the way that we do business at origin, and how those values translate to how we do business here in the U.S. The transfer of this knowledge that only comes from knowing the farmers we work with and working with them in person, to our partners is our key differentiator.
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