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When Series 1 is supported by the right tools, its strengths show up even more clearly. The machine’s guidance, control, and consistency are easier to access when the surrounding workflow stays organized and uninterrupted.
With every essential piece in place except a grinder, Series 1 becomes easier to enjoy day after day. The result is not just great espresso, but a more confident experience every time you step up to the machine.
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This week’s Drop is Andrés Martinez, a special, limited release Blackberry co-ferment from one of Colombia's most innovative producers.
Andrés Martinez is a producer whose creativity shines in the processing method—a four-day anaerobic fermentation with castilla blackberries and enology yeast, followed by an open fermentation in blackberry juice.
Roasted by Mom 'n 'em in Cincinnati, the result is bright, eccentric, and expressive, with taste notes of macerated berry, black tea, and demerara.
🌎 Origin: Cauca, Colombia
⚗️ Process: Honey / Blackberry Co-Ferment
🔬 Variety: Caturra
🔥 Roast: Light
About the Roaster:
Brothers Tony and Austin Ferrari opened Mom 'n 'em Coffee in Cincinnati on Mother's Day 2019 as a tribute to their hardworking mom. Since early 2023, they've been meticulously sourcing and roasting bright, expressive coffees from producers like Andrés Martinez.
A medium roast washed coffee from the Umapata community in Cusco, Peru sourced in partnership with the award-winning Yungas Coffee Project and roasted by Sacramento’s Camellia Coffee Roasters.
Bright & sweet, this crowd pleaser embodies Camellia’s mantra to create “coffees with character.” Pull it as espresso to get caramelized sugar and mandarin jam, brew it as drip for cara cara zest and toffee. With hot summer days ahead, it also makes an exceptional cold brew.
This coffee is connected to the Yungas Coffee Project, winner of the Sprudgie Award for Outstanding Achievement. This farmer-led initiative in Peru works to empower farmers, strengthen indigenous communities, and protect some of the world's most biodiverse forests.
Swiss orange chip. Dried apricot. Butter toffee.
🌎 Origin: Cusco, Peru
⚗️ Process: Washed
🔬 Variety: Typica, Bourbon, Castillo
🔥 Roast: Medium
About Camellia:
Camellia’s mission is to be a highly professional coffee company that doesn't take itself too seriously. Founded in 2016 on years of coffee experience, they aim to return to the original reason why anyone falls in love with coffee: because it’s fun to create good things, share them with people, and make genuine friendships. Camellia’s coffee program embodies the mantra of “coffees with character,” with each release reflecting their take on specialty coffee.
A freshly harvested, single-origin ceremonial grade matcha from Kagoshima, Japan that is stone-ground on traditional granite mills and sourced by Heavenly Tea Leaves from certified organic farms.
Ceremonial matcha is made exclusively from the youngest, most delicate leaves plucked during the spring harvest. This matcha is shade-grown in the esteemed tea-growing region of Kagoshima, Japan. Stone-ground on traditional granite mills for an ultra-fine, silky texture, the resulting cup is naturally sweet with vibrant color. This harvest arrived stateside just last week.
Enjoy a delicate balance of umami and natural sweetness and smooth, focused energy without the spike. Umami. Smooth. Earthy.
🍵 Origin: Kagoshima, Japan
🌿 Grade: Ceremonial
⚗️ Process: Stone-ground
📝 Brew Guide: Add 1-2 tsp to 2 oz of water at 175°F. Whisk until smooth and frothy.
About Heavenly Tea Leaves:
Heavenly Tea Leaves has been sourcing exceptional loose leaf teas since 2006, prioritizing certified organic farms in the world's most esteemed growing regions. They cultivate long-term relationships with local family farms built on mutual respect and shared standards of quality.
Cherry Pick comes from Ratnagiri Estate in the Bababudangiri region, family-owned by the Patre family since 1927. Third-generation grower Ashok Patre shade-grows the cherries alongside pepper and cardamom at 1,200 meters. The cherries go through a meticulous anaerobic natural fermentation in stainless steel tanks, locking in the stone-fruit sweetness and syrupy body that defines this lot.
🌎 Origin: Ratnagiri Estate, Western Ghats, India
⚗️ Process: Anaerobic Natural
🔬 Variety: S795 / Chandragiri
🔥 Roast: Medium-Light
Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr.. The family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 2024
Moonrise is crafted to showcase the harmony that comes from blending washed and naturally processed coffees. It yields a syrupy, full-bodied cup with layered sweetness and ripe fruit character, offering both depth and balance. Equally rewarding as espresso or a pourover, Moonrise delivers brightness and lingering sweetness in every cup.
Big Joy is a slightly more developed roast than Moonrise, and pairs exceptionally well with milk. We use it for all milk-based drinks in our café, where it brings richness and balance, and it brews a dynamic, layered solo shot as well. Don’t count it out as a filter option, Big Joy is equally delicious and sweet brewed on your favorite device.
Struttura is a blend focused on texture. The shots are dense and syrupy, with flavors that are sweet, weighty, and dimensional. Seasonally-selected coffees produce sweet tones of dark chocolate, red fruits, and molasses, with a full, honey-like body. Struttura is easy to dial in and excellent for espresso, but it also brews a vibrant and balanced cup of drip.
A rich, full-bodied Caturra from Villa Maria farm in San Agustín, Colombia, processed with meticulous attention at every step and roasted medium-light by ilse coffee.
The Ortega-Gomez family has been growing coffee in San Agustín for over sixty years. The family also helped to found Monkaaba, a producer-led collective built to give smallholder farmers in the region the market access, knowledge, and support.
This lot is a separation of Caturra harvested in August 2025. Cherries are picked at peak ripeness every three weeks, floated, then fermented in open tanks before being depulped, dry-fermented, rinsed, and dried on raised beds for 20 to 25 days. The result is rich and comforting, a crowd pleaser that performs equally well as filter or espresso.
Plum. Raisin. Dark chocolate.
🌎 Origin: San Agustín, Colombia
⚗️ Process: Washed
🔬 Variety: Caturra
🔥 Roast: Medium-Light
⛰️ Elevation: 1,700 to 1,800 masl
About ilse:
ilse has been roasting in North Canaan, Connecticut since 2019, founded to showcase the world's best coffees and open people's eyes to what coffee can be. Known for high-end micro lots with an emphasis on flavor clarity and full traceability, ilse works primarily with smallholder producers.
A light decaf Colombia sourced from producer-led collective Monkaaba and roasted by ilse in North Canaan, CT.
Founders Rebecca and Lucas say the Decaf Monkaaba is one of the best decafs they’ve ever tried. A blend of coffees from key producers in the Monkaaba producer network, it’s sweet with a pillowy mouthfeel and great balance. Citrus, brown sugar, wafer cookie.
🌎 Origin: San Agustín, Colombia
⚗️ Process: Sugarcane Washed
🔥 Roast: Light
About the roaster:
ilse has been roasting in North Canaan, Connecticut since 2019, founded to showcase the world's best coffees and open people's eyes to what coffee can be. Known for high-end micro lots with an emphasis on flavor clarity and full traceability, ilse works primarily with smallholder producers.
A Drops-exclusive Pink Bourbon from San Isidro farm in San Agustín, Colombia. Harvested over just a few days and roasted light by ilse coffee.
This lot from Robinson Salamanca's farm was harvested and processed exclusively for Fellow Drops. It’s roasted by ilse coffee, known for high-end micro lots with an emphasis on flavor clarity and full traceability, and for working primarily with smallholder producers.
This lot comes through Monkaaba, a producer-led collective in San Agustín built to give farmers like Robinson the market access, knowledge, and support they deserve. Fruit-forward and bright with a silky, tea-like body.
Apricot. Elderflower. Black tea. Watermelon. Lemon candy.
🌎 Origin: San Agustín, Colombia
⚗️ Process: Washed
🔬 Variety: Pink Bourbon
🔥 Roast: Light
⛰️ Elevation: 1,656 masl
About ilse:
ilse has been roasting in North Canaan, Connecticut since 2019, founded to showcase the world's best coffees and open people's eyes to what coffee can be. Known for high-end micro lots with an emphasis on flavor clarity and full traceability, ilse works primarily with smallholder producers.
Our Sun Dried Natural selection comes from Kayon Mountain Estate located in Southern Guji, Ethiopia. Coffee cherries are left to dry whole with the fruit encasing the seed, or "bean", to impart flavor. The result is a cup layered with ripe, berry-like fruit tones.
Our Sun Dried Natural selection comes from Kayon Mountain Estate located in Southern Guji, Ethiopia. In the natural process, coffee cherries are left to dry whole with the fruit encasing the bean to impart flavor. The result is a cup layered with ripe, berry-like fruit tones.
