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Transcend Espresso - Ancuya - Colombia
Transcend Espresso - Ancuya - Colombia
Transcend Espresso - Ancuya - Colombia
Transcend Espresso - Ancuya - Colombia

Transcend Coffee & Roastery | Coffee

Transcend Espresso - Ancuya - Colombia


Walnut | Maple Syrup | Apricot Jam 


Starting Parameters: 19.5g in | 30-32 seconds | 39-42g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure


  • Farmers: small-holders around the municipality of Ancuya
  • Region: Ancuya, Nariño, Colombia
  • Process: Fully washed, fermented for 24 hours, then dried on raised and covered beds for 15 days
  • Varieties: Colombia, Castillo
  • Elevation: 1800-2000 m.a.s.l.

The municipality of Ancuya was officially founded by an order of Franciscan monks in 1534. Like most of the Nariños territories, Ancuya's culture developed through the relationship between the Spanish conquerors and the indigenous communities that lived there long before the colonization of the South American continent. The region has an agricultural tradition that has passed from generation to generation, so rooted in its people's identity that it's impossible to ignore.

It is important to note that Ancuya's farms are irrigated by the Guáitara River, which also separates the small municipality of 37 square kilometers from its neighbours Sandoná and Consacá. 27 square kilometers are exclusively rural and mostly agricultural, where female-led households have survived thanks to regional support for handicrafts.

This blend is composed of Castillo and Colombia beans from several small producers, throughout Ancuya. The cherry was grown between 1,800 and 2,000 m.a.s.l. The former variety is emblematic of Colombian coffee production, as it is the result of a research project carried out by the National Center for Coffee Research (Cenicafé) in an effort to produce a bean that is resistant to rust and other diseases that specifically attack coffee trees. Castillo, which is named after its creator, Jaime Castillo Zapata, was obtained from the natural crossing of the Caturra variety with the Timor Hybrid.

-Josh Hockin
Director of Coffee

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We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols.  The reason for this is simple:  all of our coffees have been prepared so that they are well suited to any brewing method.  Different brewing methods will highlight different aspects of our coffees, making each brew unique.  We will continue to classify any coffees we deem especially suited for brewing espresso.