Infinite Blessings Roastery

01/02/2025

New Beans : Ninety Plus 90+ Gesha!

23/11/2024

Some new beans. Coming soon!
1. Colombia Finca Villa Pastora
Castillo/ Caturro Washed
2. Colombia Finca Granja Paraiso92
Castillo Double Anaerobic Washed
3. Colombia Finca El Roble
Java Carbonic Maceration Natural CMN
4. Colombia Urcunina Asprocaes association
Caturra/ Castillo Washed
5. Ethiopia yirgacheffe Idido G1 Natural

23/08/2024

Who is interested this bean?

12/07/2024

Hello dear customers. Menu big upgrade. new batch of coffee beans has arrived and completed the test. hope to bring you some different taste experience😋😋

14/05/2024

03/05/2024

To ensure the consistency of quality,
we will cupping every time after roast the coffee beans. Just to bring you the best coffee.


roasted coffee beans

22/04/2024

Hot Days need coool coffee.
Made cold brew by Kenya Washed.
You can get a cup of ”iced plum Berries juice“.

30/03/2024

After holiday.

23/03/2024

Colombia Finca El Paseo Castillo Anaerobic Washed
Flavor : Raspberry. Mulberries. Prunes. Pineapple wine.
El Paseo has 5 hectares of land planted with varieties like Colombia, Caturra, and Castillo. Though the climate conditions have changed for the farm since coffee was first planted there 8 years ago, Huber has worked to preserve the organic material and quality composition of the soil. This effort has created and maintained an area that remains conducive to good quality and productivity for the plants.

The work toward quality on the farm isn’t only restricted to the cultivation of the plants, but also extends through to the processing of the cherries. Huber has found success with intentionally controlled fermentation times and temperatures, for which he uses a heat exchange system in his fermentation tanks as well as temperature control in his drying racks.

The Washed process for this coffee begins with thorough washing of the cherries. Then, before being sealed into oxygen-free tanks, the cherries are measured for pH and degrees Brix to determine the amount of time they will be fermented. These tanks are fitted with a one-way valve, allowing CO2 and other gases to escape while still maintaining the anaerobic fermentation environment. After 60 hours of anaerobic fermentation the cherries are then pulped and moved to water-filled vats for a period of aerobic fermentation. At this point, specific bacteria cultures are added to produce lactic acid. The pulped coffee is fermented for another 60 hours before being fully washed. During this process the temperature of the fermentation environments never exceeds 15° C. Finally, the coffee is moved to be dried in the temperature controlled drying beds, which are kept below 38° C. Here, the coffee is dried for 22 days, at which point it reaches the target humidity and is moved into storage.

14/03/2024

Dripper : 「匠-TAKUMI-シリーズ」
Kettle : 「Monarch Methods」
Grinder : 「Niche Zero」

Beans : Finca Diviso Ombligon Thermal Shock Natural
Flavor: Cherry. Guava. Blood Orange. Sweet Sapphire Grape. Wine.

05/03/2024

Colombia Vailla Pastora Pink Bourbon Natural Anaeribac
Flavor: Grapes. Pineapple. Blackcurrant. Lychee.
Information (Owner: Julieth Mora Ortega)
The Villa Pastora farm is located in the municipality of Palestina Huila. Villa Pastora was born in the 80s when it was acquired by my grandmother Pastora, who was in charge of it until 2002. She was the first person to plant Typica coffee trees on her farm, from that moment on, the coffee roots grew on her family. Today her sons and grandchildren inherited the farm and are the second and third generation of coffee growers.
As Julieth says: ”My parents and siblings have focused for several years on the production of high quality differentiated coffees, we want the world to know the effort and dedication that is required to have a high quality coffee on the table of a good client.“

Process:
Exhaustive collection of ripe cherries selected from the crop. A floating process is carried out to eliminate immature grains and pintones. An oxidation process is carried out on cherry for 8 hours. Afterwards, the dough is manually pulped and cleaned of any peel residue and an anaerobic fermentation is carried out in tanks for 48 hours to finally wash it. The coffee is dried in a small greenhouse for 15 days depending on the weather and stabilized for 2 weeks on the farm.