The club’s coffee.
Meet Laboyano, our specialty coffee from Colombia: red apple, lemon and hazelnut in the cup. We’ll serve it and sell it right here, on the first floor of the Marché du Lez.
From coffee to film.
We love coffee for its taste, and for the ideas that turn up when we sit down to share one.
We’re Lucas and Thibault, and we believe every idea starts over coffee, when there’s time to talk. Our job is to bring those ideas to the screen, so we named our photo and video production company Studio Caffé, with two f’s. We looked for our coffee the way we work on a film, trying things and starting again until we got it right. After more than a year of seeking out and tasting coffees, we found Laboyano, a coffee from a single farm in Huila, Colombia. At Caffé Club, things come full circle: we shoot here, we work here, and we’ll serve the coffee that gave our studio its name.
Laboyano.
A bright first sip, then a sweetness that stays.
- Origin
- Huila, Colombia
- Altitude
- 1,600 – 1,900 m
- Process
- Washed
- Producer
- A single farm
Tasting notes
- Red apple
- Lemon
- Pomegranate
- Tamarind
- Hazelnut
Lively, bright acidity, a medium to full body and a long, sweet finish. Equally at home as filter coffee or espresso.
Chosen in Colombia.
We picked this coffee in Huila, around Pitalito, in the Laboyos valley, at the foot of the Andes.
It comes from a single farm in the valley, at 1,600 to 1,900 m, on volcanic soil, near the source of the Magdalena river. Nights are cool there: the cherries ripen slowly and the sugar builds up. Tabi variety, “good” in Guambiano. Washed process.
Served here, sold here.
We’ll serve Laboyano at the studio, in the lounge facing the set, and sell it on site. No online shop: come by the Marché du Lez.