LA MARIPOSA - Subscription
LA MARIPOSA - Subscription

LA MARIPOSA - Subscription

Regular price £15.00
Sale price £15.00 Regular price £0.00
Nuts, smooth chocolate, caramel

La Mariposa is a high-medium roast that brings together the bright top-notes of Huila, Colombia with the depth of Tarrazu, Costa Rica. Roasted to preserve the distinct characteristics of both regions, it’s a balanced, smooth coffee with a rich, well-rounded profile. This adaptable blend works well across different brewing methods, delivering a clean, lively cup with a lasting depth that makes each sip memorable. 
Weight

Pickup available at Chippenham

Usually ready in 24 hours

LA MARIPOSA - Subscription

400g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup available, usually ready in 24 hours

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom
  • A 400g bag of coffee.
  • 30% off your first three subscription orders.
  • A 70g sample of our latest release.
  • Save up to 15% compared to one-off purchases.
  • £1.50 coffee drinks at any Coffee Gems location (farmers’ markets, shows, premises).
  • Farmers paid up to twice the market rate.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Nuts, smooth chocolate, caramel
PRODUCER: Various producers
VERIETAL: Caturra, Castillo, Villa Sarchi
PROCESSING: Washed | Honey

Tarrazu, Costa Rica

Located in the southern Pacific mountains of Costa Rica, is known for its high-altitude coffee farms, many situated above 2,000 meters. Known as "Zona de Los Santos" due to its towns with "San" or "Santa" in their names, Tarrazú experiences a seven-month rainy season, followed by a dry period. Fertile volcanic soils and a mild climate create ideal conditions for agriculture, with smallholders growing coffee, bananas, and citrus. The community is deeply rooted in family values, with farmers taking pride in preserving their land and water sources.

Huila, Colombia

Located in southern Colombia, where the Andes mountains converge. The region is known for its cool climate, fertile soil, and focus on quality coffee production. Smallholder farmers in the Pitalito area produce specialty coffees, with selective harvesting and careful processing. The Departmental coffee committee provides training to improve farming techniques. Huila also holds historical significance, with the San Agustin archaeological site offering insight into pre-Columbian cultures.

Coffee Gems Community

Our subscriptions are more than just a way to receive great coffee—they’re an invitation to explore, learn, and connect through exceptional, artisan-roasted coffee. Whether you’re discovering exquisite single origins, experiencing rare and exclusive lots, or enjoying carefully crafted blends, each selection is chosen with passion and expertise.

We believe in the artistry behind every cup, from the skilled hands of farmers to the meticulous craft of roasting. Our approach is rooted in curiosity, celebrating the nuances of flavour, terroir, and process. By subscribing, you become part of a community that values quality, sustainability, and the human stories behind every coffee we source.

This is coffee as it should be—thoughtfully selected, beautifully roasted, and delivered with the same care and dedication that goes into every stage of its journey. Whether you’re a seasoned coffee lover or just beginning your exploration, our subscriptions are designed to inspire, surprise, and elevate your daily ritual.

Welcome to the Coffee Gems community—where every cup is a story waiting to be told.

WASHED | HONEY PROCESS

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

After harvesting, the coffee cherries are depulped, leaving varying amounts of the sticky fruit mucilage—hence the name "honey." The beans are then dried with this layer intact, typically on raised beds, where they are carefully turned to ensure even drying. The level of retained mucilage affects the flavour profile, often classified as white, yellow, red, or black honey, depending on the drying time and mucilage amount. This process produces coffees with vibrant sweetness, syrupy body, and a balanced acidity.