Colombia
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.
- Red Bourbon Cherries are harvested, cleaned, and fermented in tanks for 48 hours
- Mosto (a concentrate of crushed cherry pulp) is added to the tanks, this increases the sugar levels of the fermentation process
- After this first round of Carbonic Maceration, they go again, fermenting the coffee cherries with mosto for another 30 hours
- The cherries are then laid out on raised African drying beds for almost a month until they reach optimal moisture content.
- Once the cherries are stable, they are millied; to remove the dried outer layers of the coffee cherry, leaving just the green bean.
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
V60
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
Espresso
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.