Primer Paso | Colombian Natural Anaerobic Grown Exclusively by The Roasted Record

Primer Paso This is the closest we've ever been to the origin of the coffee we roast. Primer Paso is grown exclusively by The Roasted Record on a plot of Finca La Ilusión in Santa Bárbara, Antioquia, in partnership with producer Andrés Cardona, the mind behind Luna Azul. In 2025 we helped Andrés secure the equipment he needed to process his own cherries. In return, he dedicated a plot of his farm to us for five years. We named it Primer Paso. First steps. In April 2026, the young trees gave their very first harvest, just under 100 kg. Tiny by most measures, but for us, giant. The trees are young, so this coffee is still finding itself. There's plenty of acidity and real sweetness behind it, though the sweetness is still a little unrefined at this point. We're okay with that. We're releasing it slowly, a small number of 8 oz bags each Saturday, starting May 23rd, 2026. Each week the roast will be a bit different, so you can taste Primer Paso along with us as we figure out the final steps of a truly farm-to-cup experience. Once this first 100kg is gone, it's gone forever. Primer Paso Natural Anaerobic Process Coffee Tasting Notes Details & Notes Flavors: Honey, Red Apple, Plum Body: Medium Acidity: Bright Process: Natural Anaerobic Varietal: Castillo Elevation: 1,522 MASL Farm: Finca La Ilusión, Santa Bárbara, Antioquia Producer: Andrés Cardona, grown exclusively for The Roasted Record Flavor Profile & Tasting Notes Expect honey sweetness, red apple, and plum, with a bright acidity that reflects the high elevation and natural anaerobic fermentation. A young coffee with a lot of character, best given at least a week to rest after roasting so it has time to fully open up. The Producer: Andrés Cardona Andrés Cardona is the producer behind Luna Azul and a partner we've come to trust deeply. When he set out to process his own cherries, we backed him with the equipment he needed, and he set aside a plot of Finca La Ilusión for us in return. That plot is Primer Paso. Andrés tends the trees on the ground in Santa Bárbara; we shape what happens after the harvest lands in Stuart. It's a true partnership, and it's the closest we've ever been to the coffee we roast. You can read the full story of how this came together, and how we source everything else, on our Coffee Sourcing Philosophy page. Suggested Brew Recipes for Primer Paso Natural Anaerobic Process Coffee Drip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip) Grind: Medium (granulated sugar) Dose: 21 g coffee Water: 315 g @ 91 °C Ratio: 1 : 15 Bloom: 45g water Pulses: 2 equal pours after bloom Time: 3 min total Espresso (Double Shot) Grind: Fine (table salt) Dose: 18 g in Yield: 36g out (~1 : 2) Time: 30 s extraction These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.