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["2025creme","americas","anaerobic fermentation","beans","central and south america","coffee","Colombia","colombian","colombian coffee","creme de la creme","Light Roast","washed"]
We’re thrilled to share a remarkable coffee from our newest producing partners, Tio Conejo — a family whose story bridges our home state of Maryland and the lush coffee landscapes of Colombia. For the Vigilante Familia, coffee is a daily ritual, but this partnership beautifully captures how specialty coffee connects people across continents. We first met Angela and her family through their local veterinarian business in Montgomery County, a serendipitous encounter with one of our roasters that led to this unexpected collaboration.
Produced in collaboration with Wilton Benitez, a pioneer in coffee innovation known for his precise fermentation methods, this coffee showcases the mastery of controlled processing. It undergoes three distinct fermentation stages — 52 hours in whole cherry, 48 hours after pulping, and 68 hours in sealed tanks — totaling an impressive 168 hours of meticulous care. The result is a cup bursting with notes of passionfruit, chamomile tea, and pineapple-like acidity, with a clean, vibrant finish that lingers.
Quality at Tio Conejo begins long before processing. The farm’s location near an active volcano enriches the soil with vital minerals, while high-shaded fruit trees nurture slow, even cherry development. Beyond the cup, Angela and her team uphold a commitment to their community, paying pickers by the day rather than by the pound — ensuring fair compensation and supporting specialty coffee as a sustainable career.
It’s this shared dedication to quality, connection, and community that makes this coffee such a natural fit for us. In every sense, it embodies the Vigilante vision: to harness the power of coffee to cultivate community and create positive experiences through world-class service.
How to Brew It:
This coffee should perform well with all brewing methods, but is especially suited for pourover, where flavor distinction will be at it's peak. We recommend using a 1:15 or 1:16 coffee to water ratio, at a brewing temperature of 200-205 degrees.
