Roasted at origin. That is the whole experiment, and I have been wanting to try it.
This is PRISM from Go Get Em Tiger, their first Roasted at Origin release. Four traditionally washed coffees from Huila, Colombia, in equal parts, roasted in Colombia by the producers themselves instead of being shipped green to Los Angeles.
My cup: super enjoyable and well rounded. Great black, with cocoa and a citrus acidity keeping it lively. Slightly drying on the finish, in a black tea kind of way. The bag says plum, black tea, and panela, and the black tea part tracks.
The producers are Jhan Calderon, Jelber Yague Pulido, Oscar Enrique Trujillo, and Jairo Cuellar Chaux. Varieties are listed as Yellow and Castillo, medium roast, and this first release was harvested in July 2026. Under the old model that coffee would still have been traveling as green coffee for months. Roasted at origin, transit runs about 10 to 30 days.
The bigger idea matters too. Roasting is where a lot of the value gets added, and that value usually leaves the country the coffee grew in. Go Get Em Tiger's stated goal is 20 percent of their roasting at origin by the end of 2026 and 70 percent by the end of 2027, with profiles developed collaboratively with the producers.
$27 for a 10.5oz bag. Worth it for the cup, and for what it is testing.
