SELECTS.

For those who demand more from their coffee.

SELECTS is a unique curation of guest coffee at Brondi, specially selected from forward-thinking farmers and creative roasters for an elevated coffee experience.

Explore our current coffee SELECTS below, see what’s available across our brewing methods and find out a little more about the coffee you’re drinking.

Check out are retail shelf for incredible coffee you can brew at home.

Colombia — Deyanira Avendaño

ESPRESSO | Orange + Macadamia Nut + Creamy

  • Roaster: Assembly Coffee

    Producer: Deyanira Avendaño

    Region: Huila, Colombia

    Variety: Pink Bourbon

    Altitude: 1750-2100masl

    Process: Semi-washed

  • The Pink Bourbon has played an influential role in Colombia’s ever-growing reputation as one of the world’s most valued coffee origins.

    Discovered by chance in the mountains of Huila around twenty years ago, this rare plant is a natural hybrid of the Red and Yellow Bourbon varieties prevalent across the country.

    Prized for the striking pink colour of its cherries, in the cup coffees of this variety often have flavour profiles distinctive in their florality, clarity and complexity.

    This specific coffee was processed with a honey washed approach in which the coffee cherries’ mucilage remained throughout 48 hours of controlled fermentation.

    The result is a silky, sweet flavour profile perfect for either espresso or filter brewing.

Fun House

BATCH BREW | Caramel, Green Tea, Blueberry

  • Roaster: NewGround Coffee

    Origin: Columbia & Ethiopia

    Process: Natural & Washed

  • A creative filter blend that hits hard on batch.

    A blend of Columbian and Ethiopian brings together a fruity filter coffee perfect for your morning brew.

    A combination of natural and washed varieties bring together this interesting blend from NewGround,

chorro alto

POUR OVER | Watermelon + Grapefruit + Rose

  • Roaster: NewGround Coffee

    Producer: Chorro Alto

    Region: Huila, Colombia

    Altitude: 1600masl

    Variety: Chiroso

    Process: Natural, assisted fermentation

  • Chiroso came to Colombia as an Ethiopian landrace. The variety emerged through phenotype selection — farmers noticed distinct cherry shapes in their fields and isolated the seeds.

    The variety is known for heavy florals and pronounced juicy character.

    To process this lot, cherries were floated to remove green, overripe, and dry cherry.

    It was then oxidized in food-grade plastic drums for 48 hours and fermented in water for another 48 hours at temperatures below 25°C. After fermentation, the coffee was dried for 72 hours at 38°C.

    Finally, it was stabilized and prepared for transport in GrainPro-type bags.

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