Glitch Coffee & Roasters

Glitch Coffee & Roasters has 37 active beans in the Cascara catalog sourced from 8 origin countries (Colombia, Ethiopia, Kenya, China, Costa Rica, Peru, Panama, Brazil), processed anaerobic / yeast fermentation / anaerobic fermentation / super natural (extended fermentation) / fermented natural / anaerobic washed (thermal shock) / culturing (starter-culture fermented) / fully washed / carbonic maceration / x.o rum barrel washed / double anaerobic washed / semi washed / nitro washed (anaerobic) / jasmin washed (tea-infused) / natural / washed / honey.

• Colombia El Paraiso “Lychee” — experimental-identity coffee from Colombia, anaerobic process.
• Colombia Tolima La Negrita ”Nitrogen Anaerobic Natural” — experimental-identity coffee from Colombia, anaerobic process.
• Colombia Cauca Granja Paraiso 92 “Sudan Rume” — clean-identity coffee from Colombia, washed process.
• Colombia Risaralda Milan "Logan" — fluid-identity coffee from Colombia, natural process.
• Costa Rica Los Manantiales — experimental-identity coffee from Costa Rica, anaerobic process.
• Colombia Quindio Campo Hermoso “Enigma Black Honey” — fluid-identity coffee from Colombia, honey process.
• Colombia Popayan Santuario “Gold Washed” — clean-identity coffee from Colombia, washed process.
• Peru Gramas — clean-identity coffee from Peru, washed process.
• Ethiopia Tamiru Bensa Murago — fluid-identity coffee from Ethiopia, natural process.
• Kenya Nyeri Kiangai — clean-identity coffee from Kenya, washed process.
• Panama Boquete Lerida — fluid-identity coffee from Panama, honey process.
• Colombia Risaralda Milan "NG" — fluid-identity coffee from Colombia, natural process.
• Colombia Tolima El Vergel “ Natural Anaerobic ” — experimental-identity coffee from Colombia, anaerobic process.
• Kenya Nyeri Maguta “JASPER” — experimental-identity coffee from Kenya, carbonic maceration process.
• Original Drip-Bag 10PC | China Dehong Yuan Yi Yuan — experimental-identity coffee from China, yeast fermentation process.
• Ethiopia Yiergacheffe Aricha Natural — fluid-identity coffee from Ethiopia, natural process.
• Colombia Pitalito Aroma Nativo — experimental-identity coffee from Colombia, anaerobic process.
• Colombia Huila La Loma X.O Rum Barrel Washed — fluid-identity coffee from Colombia, x.o rum barrel washed process.
• China Dehong Yuan Yi Yuan — experimental-identity coffee from China, yeast fermentation process.
• Colombia Huila El Diviso "Ombligon" — experimental-identity coffee from Colombia, anaerobic process.
• Ethiopia Sidama Elto Hamasho — experimental-identity coffee from Ethiopia, anaerobic process.
• Ethiopia Guji Dimtu — fluid-identity coffee from Ethiopia, natural process.
• Colombia Risaralda Milan — classic-identity coffee from Colombia, washed process.
• M&F Bioma "2024 COE EXP #1" — experimental-identity coffee from Brazil, anaerobic fermentation process.
• Nyeri Thunguri — experimental-identity coffee from Kenya, super natural (extended fermentation) process.
• Cauca El Paraiso "Red Plum" — experimental-identity coffee from Colombia, double anaerobic washed process.
• Huila El Porvenir — clean-identity coffee from Colombia, semi washed process.
• Kiambu Handage AA — clean-identity coffee from Kenya, fully washed process.
• Yirgacheffe Banko Gotiti — clean-identity coffee from Ethiopia, fully washed process.
• Sidamo Nigusse Gemeda — clean-identity coffee from Ethiopia, washed process.
• Risaralda Milan (Nitro Washed) — experimental-identity coffee from Colombia, nitro washed (anaerobic) process.
• Guji Uraga Bele — fluid-identity coffee from Ethiopia, natural process.
• Yirgacheffe Koke — classic-identity coffee from Ethiopia, natural process.
• Huila Los Nogales — experimental-identity coffee from Colombia, fermented natural process.
• Yirgacheffe Idido — experimental-identity coffee from Ethiopia, jasmin washed (tea-infused) process.
• Cauca El Paraiso "Letty" — experimental-identity coffee from Colombia, anaerobic washed (thermal shock) process.
• Risaralda Milan "Agi Culturing" — experimental-identity coffee from Colombia, culturing (starter-culture fermented) process.

Every bean in the cellar sits in the bean directory.