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La Esmeralda Colombian Coffee: Small-batch farm owned by Norbey Quimbayo for almost 30 yrs. 12 hectares with 5 for coffee, grown in fertile volcanic soils & high altitudes in Huila. Taste excellence today!
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Tasting Notes Raspberry, Rockmelon, Ginger

Variety Pink Bourbon

Process Washed

Elevation 1600 m

Region Risaralda

This lot of Pink Bourbon underwent Washed processing. All cherries harvested are measured for sugar content before being soaked in water. Floaters are removed before being deposited into sealed containers and fermented in an anaerobic environment for 60 hours. The fermented cherries are then pulped, and the pulped coffee is placed back into the containers where it is fermented for another 120 hours. The fermented coffee is then fully washed and dried on raised beds for 20–25 days to reach the optimal humidity of 10.5–11%

La Riviera

Tasting Notes Blackberry, Guava, Black Tea

Variety Bourbon

Process Washed

Elevation 1750 m

Region Risaralda

Operated by Julio Cesar Madrid, Finca La Riviera is near the Los Nevados National Park, a 58,300-hectare reserve surrounding the northern volcanic complex formed by Nevado del Ruiz. La Riviera sits at 1750 meters above sea level giving the 40 hectare property ideal conditions with temperatures ranging 18–28°C year-round. Coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and finally moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to de-pulping to produce clean, consistent coffees that represent the terroir of the farm.

Edgar Heladio

Tasting Notes Cherry, Cola, Black tea

Variety Castillo

Process Washed

Elevation above 1750 m

Region Huila

At Finca Las Mercedes, Edgar Heladio Ossa Castillo is producing some of Huila’s best coffees. Quality competitions agree. In 2011 Edgar’s coffee won second place in the Pitalito Cup of Excellence. Edgar and his family are careful to leave the lightest environmental footprint possible. All their organic waste is composted on the farm, along with any cherry pulp from processing and the nutrient-rich compost is invested back into the farm to nourish growing trees. Edgar and his family selectively handpick ripe, red cherries and process it on their farm. They pulp cherry and ferment it for 36 hours. Parchment is raked frequently to ensure even drying.


Juan Carlos Artunduaga

Tasting Notes Plum, Raisin, Malt

Variety Pink Bourbon

Process Extended Washed

Elevation above 1700 m

Region Huila

Juan Carlos Artunduaga cultivates Pink Bourbon on his farm, Finca La Granada at 1,700 meters above sea level. The high altitude creates an ideal microclimate of warm, sunny days and cool nights for sweet, dense cherries. Juan pulped ripe, red cherries and fermented them for 80 hours. This fermentation is longer than most fully washed lots in Colombia and helps bring out the sweet, fruity flavours. Following fermentation, Juan Carlos washes parchment in clean water and lays it to dry on raised beds, raking drying parchment frequently to ensure even drying. It takes approximately 15 days for parchment to dry.

Las Nubes

Tasting Notes Mandarin, Muscat, Gingerbread

Variety Pink Bourbon

Process Anaerobic Washed (200hours)

Elevation 1,700m

Region Huila

Magical panoramic views with the best sunsets in the city. Las Nubes sits at 1700m and benefits from the air currents that move up from the valley below helping the coffee trees grow. Cherries are harvested when ripe based on Brix measurements, then floated to remove impurities and over or under-ripe cherries. Coffee remains in cherry to ferment for 100 hours in sealed tanks, then de-pulped and returned to the sealed tanks for another 100 hours to complete a 200 hour anaerobic fermentation. Coffee is laid out to dry until the moisture content is reduced to 10-12%. Drying typically takes 12-15 days. Beans are stored in parchment until ready for export.

Cherry Madness

Tasting Notes Turkish delight, Jasmine, Cacao Nibs, Cognac, and of course; Dark Cherry

Variety Red Bourbon

Process Carbonic Maceration

Elevation 1850 masl

Region Cauca

Finca Santuario is a small farm, 7 hours south of Bogota, owned by Camilo Merizalde. It produces only a small amount of coffee but has a huge focus on quality and innovation. 

The Cherry Madness Process:
  1. Red Bourbon Cherries are harvested, cleaned, and fermented in tanks for 48 hours
  2. Mosto (a concentrate of crushed cherry pulp) is added to the tanks, this increases the sugar levels of the fermentation process
  3. After this first round of Carbonic Maceration, they go again, fermenting the coffee cherries with mosto for another 30 hours
  4. The cherries are then laid out on raised African drying beds for almost a month until they reach optimal moisture content. 
  5. Once the cherries are stable, they are millied; to remove the dried outer layers of the coffee cherry, leaving just the green bean. 
This is essentially a Natural Carbonic Maceration, with the special addition of Mosto during the fermentation! 


Neftaly Fajardo

Tasting Notes Passion Fruit, Honeydew, Honeycomb

Variety Castillo

Process Double Fermentation Honey

Elevation 1870m

Region Cauca

Neftaly Fajardo Salazar has a farm in Inzá, Cauca. Ocean winds and elevation result in Cauca being one of the coolest regions of the country. Geographically, the region has many features including the Popayan Plateau, many rivers, and the central volcanic mountain range. The coffee is picked by hand, and the cherries are initially sorted by floating them in a tank and removing the ones that bob to the surface in a process called "balseo". The coffee is fermented in its intact cherry for 18 hours in a hopper, then de-pulped and open-fermented in a cement-and-ceramic fermentation tank for 36 hours more. The coffee is washed twice and spread in parabolic dryers for 10–18 days.

Las Nubes

Tasting Notes Orange, Blueberry, Vanilla

Variety Caturra

Process Natural

Elevation 1,700m

Region Huila

Sitting at the top of a mountain overlooking the Laboyos Valley, Las Nubes enjoys an unobstructed view over the valley and surrounding mountains. Temperatures are a mild 18–21° C during the day and drop to 10–12° C at night. The main building is equipped with a drying space and a water collection system that stores rainwater in a subterranean tank for daily tasks and coffee processing. There's also an automated cherry floating system, a de-pulper, and a 10,000 kg capacity mechanical silo on site. Coffee is laid out to dry until the moisture content is reduced to 10-12%. Drying typically takes 21 days. Beans are stored in dried cherry pods until ready for export.

Buenavista Edwin

Tasting Notes Strawberry, Raspberry, Pineapple, Lychee

Variety Castillo

Process Natural

Elevation 1,750masl

Region Huila

Edwin Zambrano Is the hardworking owner of Finca Buenavista. A farm located in Huila, Colombia's most famous coffee growing region. His focus on quality has created a demand for his coffee and enabled him to secure funding to build dryers and increase his capacity for processing Natural coffees. 

150 – 70kg bags of natural coffees are produced on his farm each year. Selectively handpicked ripe, red cherries are placed in parabolic dryers, and raked frequently to ensure even drying. It takes approximately 20 to 25 days for the cherries to dry.


Felipe Arcila

Tasting Notes Strawberry, Paw Paw, Champagne

Variety Caturra

Process Washed

Elevation 1700-1900masl

Region Pijao, Quindio

Felipe Arcila was born into a traditional coffee growing family in Pijao, Quindio, and so has been producing coffee since he was very young. This microlot is 100% Caturra. It is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries are then exposed to 30 hours of underwater fermentation before being pulped. The parchment is gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved. This is a coffee that will deliver in your cup.

Tolima Organic AA

Tasting Notes Paw Paw, Cranberry, Maple Syrup 

Variety Caturra, Castillo, Colombia

Process Natural

Elevation 1600-2000masl

Region Tolima

Tolima is one of the 32 departments of Colombia, located in the Andean region. It is a booming department with delightful landscapes. The department of Tolima is famous for its steep mountains, abundant water and deep valleys that create the perfect recipe for agriculture. Between these high mountains, wind blows all year round from the Río Blanco River and through the coffee fields, filling the air with sweet fragrances during the coffee flowering. Producers from Tolima aspire to take every day as an opportunity to improve or grab the bull by the horns. The fertile lands and mild climate, combined with the strong dedication of the people who work this land, produce a stunning cup profile. Despite insecurity challenges due to guerrilla presence in the region for over four decades, these coffee growers have always grown their coffee with pride and care. These growers have made great leaps to consistently produce high-quality coffee meaning fewer defects from origin, specialised tree care, better processing techniques, and investing back into farm infrastructure.

Brew Guide


7 days / 16g dose / 260ml filtered water / 95° / 2 minute 45 second extraction

14 days / 16.5g dose / 260ml filtered water / 93° / 3 minute extraction

21 days / 18g dose / 260ml filtered water / 92° / 2 minute 30 second extraction



Norbey Quimbayo

Tasting Notes Dried Fig, Pear, Orange Zest

Variety Caturra

Process Washed

Elevation 1800-1850masl

Region Acevedo, Huila

This coffee is from a small, single-producer farm near the town of Acevedo in the Huila region of Colombia. The fertile volcanic soils in Huila are undisturbed by the intensive agriculture seen further north. Combined with high altitudes, this has led to excellent conditions for producing high-quality coffees. It's for this reason that Huila is quickly becoming one of the most renowned growing regions in all of South America. Inherited from his father almost 30 years ago, the farm La Esmeralda is now owned and run by Norbey Quimbayo, alongside his wife and two children. La Esmeralda has increased in size over the years and now covers around twelve hectares of land. Of this, around five hectares are used for growing coffee, while the balance is used for growing plantains, mandarins, and limes. Norbey has made efforts to research and educate himself on different strategies to elevate the quality of his coffee, creating higher revenue and a worthwhile income for the family.

Brew Guide


7 days / 21g dose / 50g yield / 32 seconds

14 days / 21.6g dose / 50g yield / 31 seconds


Nohora Sepulveda

Tasting Notes Strawberry, Paw Paw, Champagne

Variety Castillo

Process Anaerobic Natural

Elevation 1700-1900masl

Region La Laguna, Algeciras, Huila

73-year-old Nohora Sepulveda de Zambrano has been around coffee her entire life, and she now runs three farms with her sons Edwin and Rafael Jr, alongside long-term farm manager Alexander. During the harvest, Doña Nohora employs about 25 local labourers to collect cherries on Finca La Floresta, Finca Buenavista and Finca Villa Sofía. Following this Doña Nohora and Alexander carry out the post-harvest processing. They place ripe cherries in bags, sealed to produce an anaerobic environment; creating a unique flavour profile over 170 hours. Following fermentation cherries are placed on raised beds inside a parabolic dryer for 5 days. The Sepulveda de Zambrano family grows Castillo, Caturra and Colombia Coffee varieties, as well as Yucca and Plantains.