Cream Dream

Omni / 250g / Whole Beans

€20,00

Cream Dream

Orange Segments, Whipped Cream, Ribera

€20,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

A rare bourbon ají variety from award-winning producer Herman Salazar in Huila, Colombia. Herman first introduced this coffee to the world in 2021 by taking 6th place in Colombia's Cup of Excellence. Fresh off the grind the aromatics are bursting with fruit notes like Orange and Black Current. The cup is elegant and layered, ranging from fruit punch to Orange segments all wrapped up in a deep agave sweetnes with a whipped cream body. Natural process. Small, seasonal lot — limited availability.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Natural

Variety - Bourbon Aji

Producer - Jose Herman Salazar, Finca La Guaca

Origin - Pitalito, Huila, Colombia

Elevation - 1745 MASL

Jose Herman Salazar is a coﬀee grower in southern Huila, Colombia, where he and his family have built a life around coﬀee through dedication and care. Originally from Nariño, he moved in search of new opportunities, beginning with small plantings that gradually evolved into specialty coﬀee. Alongside his family—each playing a key role—he has developed the farm with a strong sense of unity, passing down knowledge and purpose through their shared work.

Today, the Salazar family focuses on careful processing and quality-driven practices, with a particular commitment to varieties like Pink Bourbon and Bourbon Aji. Through continuous learning and teamwork, they remain dedicated to refining their coﬀees and showcasing the unique potential of their region.

Espresso
In: 19.5g
Out: 45g for a double, split to make 2 x ~22g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.3
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 27-29 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.