Colombia
Cauca
"Lavender, Earl Grey, pink peppercorn"
- Altitude
- 1,750–1,800m
- Varietals
- Caturra
- Process
- Semi-washed · 48-hour beer-yeast ferment, then 24-hour secondary
- Harvest
- February
The story
Behind the bag.
Yeast-assisted fermentation is at the cutting edge of specialty processing — what was once cottage experimentation is now reproducible chemistry. Andrés sits exactly at that intersection.
Floral and tea-like in the cup. Best as slow pour-over with a light roast to preserve the volatile aromatics.
Sustainability practices
How this coffee is grown.
- Closed-tank fermentation reduces water use vs. traditional washed processing.
Challenges & opportunities
Experimental processing requires investment in monitoring equipment most smallholders can't afford. Direct relationships with roasters fund the work.
Why we work with them
When we want something genuinely novel on the menu, this is what we pour.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.