Variety:Sudan Rume Process:Washed with carefully double fermentation Region:Jardín, Antioquia, Colombia Altitude:1,741–1,950 m above sea level Sensory profile:Salted caramel, nut, tea Producer information: Finca Amigos is an experimental farm located in the mountains of Jardín, Antioquia. Founded in 2018, it was created with the goal of producing exceptional exotic coffees and generating social and economic impact in the region, creating employment for people who previously worked in the local cooperative. It has 16 hectares, of which 12 are planted with coffee and 4 are designated for forest conservation. It functions as a varietal experimentation center for Cafexport, cultivating rare varieties such as Laurina, Rume Sudan, Tabi, and Geisha, in addition to developing ongoing reforestation programs with native species. The Sudan Rumé variety (originally from South Sudan and cultivated in Colombia since approximately 2012) is characterized by its low yields, but high resistance to rust and CBD compared to Bourbon and Typica, resulting in complex and expressive profiles.

Variety:Pacamara Process:Washed (anaerobic fermentation) Region:Brussels, Pitalito, Huila, Colombia Altitude:1,550–1,800 m above sea level Sensory profile:Red apple, stone fruit, nutmeg Producer information: This lot is produced by the Gasca Brothers in Bruselas, Pitalito, Huila. They work with the Pacamara variety, developed in 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross between Pacas and Maragogipe. The result is an intense and exuberant fruit profile that maintains balance, sweetness, good body, and a clean finish, reflecting a mastery of the processing techniques. The process begins with the harvesting of ripe cherries, followed by cleaning and an initial 48-hour oxidation. The cherries then undergo a 60-hour anaerobic fermentation, during which the must is collected. After pulping, the coffee undergoes a second 60-hour anaerobic fermentation with mucilage, incorporating leachates and recirculating the must to enhance complexity and balance. Fermentation is halted by a quenching process that combines hot water at 50°C with cold water at 20°C, eliminating microbial load and sealing volatile compounds. Drying begins in the sun under a canopy and finishes in a mechanical silo-type system, followed by a minimum resting period of 10 days. The result is a complex and multidimensional cup, with vibrant fruit expression and structured sweetness.

Variety: Caturra, Catuaí Process: Natural Region: Huabal, Cajamarca, Peru Altitude: 1,200–2,100 m above sea level (most above 1,800 m above sea level) Sensory profile: Green grape, biscuit, cocoa Producer information: Maribel Herrera Torres is a coffee producer from San Antonio, in the Huabal district of the Cajamarca region, in northern Peru. She owns two hectares where she cultivates Caturra and Catuaí coffees. After experimenting with different processing methods, she currently processes all her coffee naturally, as she has found that this method consistently improves cup quality compared to washed or honey processes. Together with his family, he selects only ripe cherries, washes them carefully, and dries them in walled courtyards for approximately 25 days. Huabal is one of Cajamarca's most established coffee-growing districts, renowned for the quality and commitment of its producers. The area encompasses diverse mountains with a wide variety of microclimates and soil types—from humid areas with red clay soils to drier, warmer zones—which contributes to complex and distinctive cup profiles. Although in the past many farmers replanted with Catimor varieties driven by government programs, quality premiums are motivating more growers to return to traditional varieties such as Caturra, Bourbon, and Catuaí, which offer better cup quality and good yields at high altitudes with proper management.

Variety:Improved Typica Process:Washed (anaerobic fermentation with thermal shock) Region:Pitalito, Colombia Altitude:1,700 meters above sea level Sensory profile:Strawberry, orange blossom, jasmine, rose, lavender, citrus, red fruit Producer information: Néstor Lasso produces this coffee in Pitalito, Colombia, working with the Typica Mejorado variety, recently identified through genetic studies by World Coffee Research as a cross between Bourbon and an indigenous Ethiopian variety. It is characterized by clear notes of citrus and red fruit, with an aromatic complexity and cup refinement comparable to Geisha. This batch undergoes a highly controlled and technically complex washed process. The cherries are carefully selected (approximately 70% deep red and 30% pink), with an average Brix of 23°. After disinfection, the coffee undergoes 48 hours of oxidation followed by 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14 and 20°C. Subsequently, additional oxidation stages are carried out with wort recirculation to enhance and balance the sensory profile. This is followed by a submerged fermentation at 28°C for 8 hours, leaving mucilage on the grain. The process concludes with quenching, washing the coffee with hot water at approximately 50°C to halt fermentation and lock in aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C, resulting in a floral, expressive, and highly defined cup profile.