region:Lago Guaitipan
varietal:Gesha
process:must fermentation
altitude:1400masl
La Planada is located on a mountain plateau at 1,400 MASL. The farm grows bananas and native trees along side coffee, creating a cool tropical forest environment that is ideal for coffee cultivation. The three brothers who run the farm are open-minded and innovative with their processing methods. This lot of Gesha was selectively picked, pulped, and then soaked with its own pulp for fermentation before being dried in a machine they designed them selves.
We worked closely with the brothers on coffee drying, and the farm is partnering with us on our “BeeKind Coffee” project.
Region: Palestina
Varietal: Gesha
Process: washed
Altitude: 1900masl
Mrs Cecilia’s farm, managed by Camilo and Cetina, focuses on high-quality coffee and the genetic conservation of Geisha plants. It uses rotational crops to promote greater biodiversity and shade-grown coffee spaced 2.5 m apart. Harvesting and processing include picking towards the middle branch for uniformity. Washing and soaking with soft 90PPM water to minimise osmotic movement, creating ideal conditions for fermentation to showcase a pure Geish aexpression.
region-Acevedo,Huila
varietal-Chiroso
process-washed
altitude-1700masl
This is the first harvest of this variety from Yeison’s farm, processed by his neighbor Moises Changuala. The cherries were pulped and washed with 80ppm filtered water to maintain their pure characteristics, then dried evenly in the shade.
We have collaborated with Yeison and Moises through the “BEEKIND PROJECT” to promote ecological sustainability and support coffee production by creating healthier habitats for native bees.
region-Acevedo,Huila
varietal-Pink Bourbon
process-cold natural
altitude-1700masl
This cold natural processing method was developed six years ago in collaboration with Yeison and Moises. Our goal was to deliver a clean, fruity flavour profile that highlights the natural characteristics ofthe coffee variety without any funky flavours.
Yeison has been involved in the coffee industry for many years. His passion for specialty coffee has led him to develop a deeper understanding of coffeeprocessing, roasting, and the cupping process. This expertise enables him to produce outstanding quality coffees.
region-Guacacallo
varietal-AJI
process-washed
altitude-1800masl
The Aji variety is believed to be a mutation or unique selection derived from Ethiopian landrace. It’s known for its vibrant, fruity character and silky, rounded mouthfeel. This variety grows best at high altitude and, when managed well, can produce a reasonably good yield. It is gaining increasing popularity among coffee producers.
Jon Jader’s farm has a small harvest from June to August and a main harvest from October to December. He has planted approximately 5,000 Aji trees
Coffee: San Luis, Moises Chaguala
process: Washed + Natural
Degrees brix is the measurement of dissolved solids in a liquid, in particular natural dissolved sugars. When it comes to selecting the perfectly ripe coffee cherry, the brix value, cherry colour and moisture content play an integral part in ensuring only the sweetest, ripe cherries are selected for processing.
Our 25 Brix blend is a combination of two incredibly sweet coffees that work perfectly together
The San Luis project
The San Luis Project is a community lead initiative to increase the biodiversity of the San Luis region in Southern Colombia and promote a sustainable farming method that allows the production of high quality coffee, while at the same time restoring diversity.
