NOT LIGHTER, NOT DARKER, TRUER.
Let's talk about something nobody in coffee is brave enough to say out loud: LIGHT ROAST IS NOT AUTOMATICALLY BETTER!
Credits:
@johnbregar as Director/DP/Editor
@igorchezzz Sound Design
@terraqueo.studio Graphic Design
@therebedragonsstudios Set Coordinator / Location
@coffeerunco.ca
Spotted: A coffee that refuses to be forgotten.
From the misty highlands of Papua New Guinea’s Asaro district, where massive, thick-trunked trees have stood for nearly a century, Peter “Seed” Yayuho tends a living archive of Arabica history. Typica, Bourbon, Mundo Novo, maybe even K7—the varietals are a mystery, but the cup is unmistakable.
Fully washed and raised at 1,650 meters, this lot delivers tangerine and golden pear up front, a silky oolong tea mid-sip, and a finish that lingers like mulled wine and plum. It’s complex, elegant, and utterly singular. A collaboration between colonial-era roots and a farmer who refuses to stand still—planting shade crops, refining fermentation, and honoring the past while roasting toward the future.
Region: Asaro, Eastern Highlands, Papua New Guinea
Producer: Peter “Seed” Yayuho
Farm: Old estate-style property (original plantings)
Varieties: Typica, Bourbon, Mundo Novo, K7
Process: Washed
Altitude: 1,650 MASL
Tasting Notes: Tangerine, golden pear, plum
Amount: 250g
Spotted: A Caturra that took a tropical vacation and never came back.
From Quebraditas Coffee Farm in Oporapa, Huila—nestled between 1,600 and 1,850 meters in Colombia’s Central Mountain Range—comes a co‑fermentation that tastes like rebellion in a piña colada. The process? 24 hours of oxidation, dry pulping, then 72 hours submerged with pineapple and yeast. Dried slowly for 24 days in a parabolic dryer, then stabilized like a secret worth keeping.
The result is a cup that bursts with pineapple, coconut, and a creamy, tropical finish—without a single umbrella garnish. It’s what happens when a family-run farm obsessed with soil care decides to throw out the rulebook and follow the fruit.
Region: Oporapa, Huila, Colombia
Farm: Quebraditas (family‑run, soil‑obsessed)
Variety: Caturra
Process: Co‑fermentation with pineapple & yeast (washed after fermentation)
Altitude: 1,600 – 1,850 MASL
Tasting Notes: Pineapple, coconut, tropical fruit, smooth finish
Amount: 250g
For those who find comfort boring. For those who wake up craving a punch of flavor to the face, not a pat on the back. For the restless, the curious, the ones who want their coffee to taste like a vacation and hit like a revolution.
Something special is coming. And it's about to get tropical.
Stay tuned. Stay angry.
xoxo, The Angry Roaster
While everyone else was chasing trends, an entire indigenous community in Aponte, Nariño, was quietly perfecting the art of elevation—both in altitude (a dizzying 2300 meters) and in craft. This isn't just farming; it's a centuries-old dialogue with the land, now amplified by the precise, biochemical genius of producer Andrés Martinez.
Imagine the audacity: whole Caturra cherries subjected to a meticulous 72-hour fermentation, a second act of microbial drama, and a slow, patient drying. The result is a cup of stunning clarity—a whisper of fragrant orange blossom, a sip of delicate black tea elegance. It's not loud; it's lethal. This is what happens when ancestral wisdom and modern alchemy form a perfect, secret alliance.
Consider this your exclusive invitation to taste a collaboration that transcends mere coffee.
xoxo, The Angry Roaster ⛰️
Specs
Region: Aponte, Nariño, Colombia
Producer: Daiver Mallama, Andrés Martinez & the Cabildo Aponte
Farm: El Guavo
Variety: Caturra
Process: Washed / Extended 72-Hour Fermentation
Altitude: 2300 MASL
Tasting Notes: Floral, Orange Blossom, Black Tea
Format: 250g Bag
Darlings, this is the last call before our improvements run! Place your orders now, so we can roast and deliver them this week. And keep an eye out for our future announcements, cause what's coming is big (and roasty, not like in flavour 😉)
xoxo,
The Angry Roaster
Hey Angry Amigos.
Just another reminder that we will be out until January 23rd. Any orders placed during this week will be freshly roasted and fulfilled by the 24th
Xoxo
Mark your calendars, darlings. The Angry Roaster is making some major moves, and even we need a strategic pause to execute them flawlessly.
We'll be on a brief intermission January 16-23. Consider it a quiet before the storm.
Then, we're going dark for our most important project yet: January 31 - February 14. This is when we install the heartbeat of our future, a brilliant new roaster, and build the stage it deserves.
Translation? If you need your arsenal of chaos and calm to survive February, place your order before January 14th. This is your final boarding call before we ascend to the next level.
Great things are brewing. Stay tuned, and stay angry.
xoxo, THE ANGRY ROASTER
The world may spin into chaos, but some rituals remain non-negotiable. While everything else feels uncertain, dear viewer, know this: the beans are still being weighed, the bags are still being sealed, and the hustle is very much awake.
This is our (not so) quiet, consistent rebellion.
Consider it a gentle reminder. A promise, if you will, from our bench to your cup.
You know what to do.
xoxo
It appears someone's midnight snack was more potent than expected. Santa, evidently fueled by something stronger than cookies, was caught in a Risky Business. Inspired solo after discovering The Angry Roaster Gift Box. Seven coffees (from the buttery Mad House to the scandalous co-ferments) will make anyone rethink their holiday choreography. Consider this your warning: this kind of unbridled, caffeinated energy is now available for gifting.
Skip the milk. Embrace the chaos.
Have an angry Christmas.
xoxo, The Angry Roaster
