Collection: Products

Variety: Gesha Process: Natural Region: Cauca Altitude: 1752-1941 masl Cupping notes: Mint, floral, and cherry Producer information: Café Granja La Esperanza was born from the coffee-growing tradition of a family from Valle del Cauca.Its history begins on an original farm: Finca Potosí, acquired in 1945, when the family decided to plant new varieties (Yellow Bourbon, Red Bourbon, and Caturra) alongside the traditional Typica plantations. Over generations, two of the children, Rigoberto Herrera and Luis Herrera, showed a special interest in improving coffee production and quality. In the late 90s, they committed to organic farming, expanding their original farm and acquiring new lands, such as the farm called La Esperanza. This drive marked the beginning of a profound transformation: from traditional, volume-oriented cultivation to specialty coffee, artisanal, with high standards of quality, traceability, and terroir care. Today, Granja La Esperanza operates several farms, each with its own microclimate, soil, altitude, and unique characteristics. Among them are Cerro Azul, Las Margaritas, La Esperanza, Potosí, and others. For example, Cerro Azul, the most emblematic farm for premium varieties, boasts altitudes between 1,700 and 2,000 meters above sea level, temperatures between 15-21 °C, volcanic soils, abundant annual rainfall, and very high humidity, ideal conditions for high-altitude crops and delicate-profile coffees. It was precisely in Cerro Azul that the Gesha variety was first introduced in Colombia, from seeds brought from Panama: a milestone that marked a before and after in the farm's history. Since then, thanks to this concept of terroir + varied microclimates + experimentation, the farm produces everything from traditional varieties (Bourbon, Caturra) to exotic varieties, each cultivated in the most suitable environment. The essence of Granja La Esperanza combines: - A half-century family heritage of coffee cultivation, tradition, and local identity. - A serious commitment to quality, sustainability, and specialization: they adopted organic production, rigorously select cherries, control fermentations and drying, and research appropriate processes for each variety. - A global vision: they began exporting specialty coffees in 2003 and today supply international markets, with traceability, sensory consistency, and exhaustive process control. This approach has allowed their coffees, and especially their Geisha, to be recognized in international competitions, auctions, and world rankings: not just as another "Colombian coffee," but as a benchmark for specialty. In 2007, after their time in Panama (where they managed the "La Carleida" farm), they won first place in the Best of Panama competition with their Gesha, which marked the beginning of a new era for the farm in Colombia. Their Cerro Azul Geisha and other versions have been ranked among the best coffees in the world in international rankings. Currently, the farm exports high-end coffees to dozens of countries, the result of a combination of tradition, innovation, and rigorous quality control from cultivation to cup.  

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: Pink BourbonProcess: Semi WashedRegion: HuilaAltitude: 1,800 maslSensory profile: Floral, peach, honeyProducer information: Across the diverse coffee landscapes of Huila, smallholder families cultivate Pink Bourbon with care and precision. Coffee here is a shared heritage—passed down through generations and shaped by collective knowledge. Through Cata Export, the Cata Community Huila works collaboratively to strengthen quality, consistency, and market access. CATAPINK represents this shared vision: honoring tradition while presenting a fresh, modern expression of Pink Bourbon to global markets.

Variety:Pink Bourbon Process:Thermal Shock, decaffeinated with cane sugar Region:Cauca, Piendamó, Colombia Altitude:1,900 m.a.s.l. Sensory profile:Peach, strawberry, floral, pineapple yogurt About the producer:Wilton Benítez is a producer who specializes in cultivating exceptional coffees and highly prized varieties. Driven by deep curiosity, he explored fermentation technology by studying how it's applied in industries such as wine, beer, and cheese—an inquiry that led him to develop an innovative approach to coffee processing. At Finca El Paraíso 92, exotic varieties are grown using advanced farming systems such as terracing and drip irrigation. The farm is equipped with its own microbiology and quality-control laboratories, as well as an on-site wet mill. His methods include rigorous cherry sorting, controlled anaerobic fermentations using specific microorganisms, and stabilization techniques based on hot- and cold-water thermal shocks. This precise, science-driven approach has allowed Wilton Benítez to produce coffees of the very highest quality, recognized with numerous international awards.

Variety: Caturra, Castillo and Colombia Process: Sugarcane Region: Caldas Farm: Several Altitude: 1600 mast Tasting notes: Vanilla, honey and cherry Producer information: After extensive trials aimed at improving both the cup profile and the appearance of the bean, the producers of Caldas developed an experimental lot specifically designed for the decaffeination process, achieving a cleaner, more balanced, and more enjoyable coffee. Selecting high-grown coffees—with greater natural acidity—has been essential to offset the sweetness characteristic of decafs and to preserve freshness in the cup. Since 2024, a re-drying stage in mechanical silos has been added after decaffeination, which stabilizes the bean, extends its shelf life, and delivers a more expressive, aromatic profile. The Swiss Water process, carried out with pure mountain water, removes caffeine naturally and gently, without the use of chemical solvents. This method safeguards the coffee's aromatic compounds and ensures the removal of more than 97% of the caffeine, preserving the essence of the origin coffee.

Variety: Heirloom Process: Natural anaerobic Region: Sidama, Arbegona, Ethiopia Altitude: 2,250–2,280 m above sea level Sensory profile: Vanilla, orange blossom, red berries Producer information: This coffee is produced by Asefa Dukamo and processed at the Kurupe station, located between 2,240 and 2,280 meters above sea level. The station has 60 African drying beds and is dedicated to the production of natural and anaerobic natural coffees. The coffee comes from over 20 small-scale producers associated with the cooperative, whose farms are located between 2,250 and 2,280 meters above sea level. These high-altitude farms have relatively young coffee plants, which contributes to a vibrant and expressive cup profile. The production system follows the traditional agroecological model of Sidama, where the enset (false banana) and shade trees play a fundamental role in the agricultural ecosystem. The cherries are carefully selected for their high degree of ripeness and mucilage content. They then undergo anaerobic fermentation in GrainPro bags for five days in a cool environment. After fermentation, the coffee is dried on raised beds under constant supervision, preserving clarity, sweetness, and complexity in the cup.

Variety: GeshaProcess: NaturalRegion: FrajinesAltitude: 1,870 masl Sensory profile: Jasmine, white grapes and melonProducer information: Fredy Orantes is a true leader among the coffee growers of Santa Rosa and has worked tirelessly to maintain high standards in the field and during the harvest, in order to produce the best possible coffees.Fredy is an expert in both large lots and microlots, and every aspect of coffee harvesting and processing is carried out with care to guarantee the highest quality. Fredy always keeps sustainability in mind on the farm. He actively cares for the variety of trees: grevillea and cuje are the most numerous, but he also cultivates other types of fruit trees and native species.The soil is carefully maintained, and its management includes the application of composted organic materials, such as fallen leaves and branches, as well as coffee pulp. Various native animals and birds inhabit the farm, and Fredy explains that it isn't even fenced; just like in nature, these creatures can come and go as they please!

Variety: CaturraProcess: WashedRegion: HuehetenangoAltitude: 1,800 masl Sensory profile: Apple, caramel and citrusProducer Information: Ramon Pablo Chalez is a first-generation coffee producer in Aldea Com Jacaltenango, inHuehuetenango region. He grows coffee on his farm called “Los Pablos”, which is namedafter his family. All the work dnoe at the farm is done only by the family members and it’stheir only source of income.During the hearvest Ramon makes sure to pick only the ripe cherries, which equals inthree picking passes on the farm. The depulping of the cherries is done the same dayas the picking. The coffee is fermented in wood crates for three days. The coffee is thendried on a patio for four days.

Variety:Yellow Caturra, Typica, Kartika Process:Natural, Anaerobic Dark Room Region:Flores Island, Indonesia Altitude:1,500 m.a.s.l. Sensory profile:Cranberry, sorbet, tamarind About the producer:Tuang coffee comes from Ruteng, in the Manggarai region of Flores Island (Nusa Tenggara Timur, Indonesia). Its story began in 2014, when Andre decided to leave his job in Jakarta and move to Flores to work directly with the farmers of Manggarai. At the time, it was rare to find coffee from this area that hadn't been blended with coffees from other regions such as Sumatra, Java, or Toraja—a practice that made it impossible to recognize the true value of the origin and of the local producers' work. Farmers faced challenges such as limited market access and unfair payment systems, along with little attention paid to specialty-coffee processing. Since then, Tuang has worked to improve both coffee quality and traceability, allowing producers to gain greater recognition for their work. By 2023, the organization had grown to more than 2,500 members supplying 17 community leaders within these farmer groups. The coffees come mainly from three areas—Nati, Mbohang, and Gulang—which together bring in roughly 250 active farmers. On the farms, growers traditionally cultivate Yellow Caturra, Typica, and Kartika alongside other crops such as ginger and clove. Ginger is known among the farmers as "money in the ground," since it can be harvested monthly and sold to generate steady income. The coffee grows in optimal conditions, with well-spaced trees and sustainable farm management. Farmers use dried grass, leaves, and composted cherry husks as organic fertilizer. Pruning is done only when necessary, and shade trees are planted around the coffee plots. Cherries are handpicked in the villages and then sent to Ruteng, home to Tuang's central processing facility, ensuring consistency and quality control throughout the process.

Variety: SL28, SL34, Ruiru II y BatianProcess: WashedRegion: NyeriAltitude: 1,700 m.a.s.l.Sensory profile: Pink grapefruit, Floral, HoneyProducer information: The Iria‑Ini Kiamwangi Washed lot comes from the Kiamwangi Factory, one of three washing stations operated by the Iria‑Ini Farmers’ Cooperative Society (FCS) in Mathira Constituency, Nyeri County, Kenya. The factory serves hundreds of smallholder farmers, some with as few as 100 coffee trees, who deliver their cherries on foot, or motorcycle (boda boda). The farms sit between 1,700 and 1,900 meters above sea level, and the lot is composed of SL28, SL34, Ruiru II, and Batian varieties.Once ripe cherries arrive at Kiamwangi Factory, they are sorted, depulped, and undergo a 36‑hour dry fermentation. The coffee is then thoroughly washed with fresh water and sun‑dried on raised beds for 14 to 21 days, with careful turning and hand‑sorting to ensure consistency.

Variety:Geisha Process:Washed Region:Callejon Seco, Boquete Altitude:1,800 masl Sensory profile:Peach, white flowers, and sweet citrus About the producer: Altieri Specialty Coffee is a family business based in Boquete, founded by Eugene Altieri in 2005. What began as an investment in two farms grew into one of Panama's most respected specialty-coffee producers. Today it is his children who carry the project forward, with a strong focus on quality and traceability. Their farms lie on the slopes of the Barú Volcano, between 1,300 and 2,200 meters of altitude, where they grow varieties such as Geisha, Typica, Catuai, Bourbon, and Caturra. Thanks to the volcanic soils and the area's varied microclimates, they produce coffees with remarkably elegant, complex profiles—especially their Geishas, which stand out for their floral, citrus, and tropical-fruit notes. They have also been awarded multiple times at the prestigious Best of Panama competition, cementing their status as one of the country's benchmark producers.

Variety:Geisha Process:Semi Anaerobic Region:Volcán, Chiriqui, Panama Altitude:1,700 masl Sensory Profile:Raspberry, green tea, rose Producer Information: Janson Coffee is a family farm in Panama, renowned for producing some of the world's most prestigious specialty coffees, particularly the Geisha variety. The Janson family, originally from Sweden, began their agricultural project in Panama several decades ago and today cultivate coffee on multiple farms located in the highlands of the Volcán province, at altitudes ranging from 1350 to over 1700 meters. Their approach is based on meticulous control of the entire process, from cultivation to processing and drying, prioritizing traceability and quality over volume. Their coffees are distinguished by a very clean and elegant cup, with floral, citrus, and stone fruit profiles in washed coffees, and greater tropical intensity and sweetness in natural coffees. Thanks to this consistency, Janson Coffee is a regular producer in national and international competitions such as the World Brewers Cup and the World Barista Championship, where many competitors select their lots for their routines.

Variety:Geisha Process:Washed Region: Volcano / Highlands of Chiriquí , Panama Altitude:1,600 meters above sea level Sensory profile:Jasmine, apricot, green apple Producer information: This lot 929 was produced by Janson Coffee , a family-owned coffee farm with a long history in the highlands of the Barú Volcano in Panama. The Janson family cultivates coffee in the rich volcanic soils and cool microclimates of Chiriquí, prioritizing precise cultivation methods, selective hand-picking of ripe cherries, and fermentation and drying processes that enhance elegance and clarity in the cup. From its origins in the 1940s as a family farm to its consolidation as a producer of high-end coffees, Janson Coffee has been recognized for its Geisha microlots, participating in competitions and standing out for well-defined floral, fruity and aromatic profiles in washed and natural coffees.

Variety:Geisha Process:Washed Region:Boquete, Panama Altitude:1700 meters above sea level Sensory profile:Apricot, chamomile, fig Producer information: Ricardo Koyner leads Kotowa, one of the most renowned producers in the highlands of Boquete, Panama. The farm was founded in 1913 by Canadian immigrant Alexander Duncan Macintyre, who named it “Kotowa,” a local word meaning “mountains,” in honor of the region’s cloud-covered landscape. Currently, the fourth generation —Ricardo and his daughter Victoria— manages nine farms under regenerative agriculture principles, with a strong commitment to sustainability and preserving the environment for future generations. Las Brujas is one of Kotowa's most emblematic plantations, renowned for its exceptional terroir and for producing highly expressive Geisha coffees. The farm has consistently won awards at the Best of Panama auctions since 2004. In 2025, Kotowa achieved outstanding results, with Silvia Marina placing 10th in Washed Geisha and Las Brujas placing 17th in Natural Geisha. This batch of Geisha washed coffee from Las Brujas reflects Kotowa's commitment to quality, innovation and excellence, offering a refined, elegant cup that is representative of the distinctive character of Boquete.

Peru — Marcelino, Natural Origin: PeruRegion: San Ignacio, JaénProducer: Marcelino ChinguelAltitude: 1,750 m.a.s.l.Variety: MariscalProcess: NaturalSuggested for: Espresso Sensory profile: Mandarin, cherry, dark chocolate Don Marcelino Chinguel has been growing coffee for more than forty years at his farm, La Lúcuma, where he works alongside his family: he handles administration and sales, his wife manages the post-harvest protocols, and his two sons oversee picking and quality control, respectively. This lot, naturally processed, is the first produced from the Mariscal variety that Marcelino planted in 2018. After harvesting, the cherries are hand-sorted, put through a 16-hour flotation and rest, and dried on raised beds in a solar dryer for 20 to 30 days.

Origin: RwandaRegion: Nyamasheke, RwandaProducer: Nyabumera Washing StationAltitude: 1,800 maslVariety: Red BourbonProcess: NaturalSuggested for: EspressoTasting notes: apple, cherry, orangeThe Nyabumera washing station is located in the Mahembe sector at the entrance to the Nyamasheke valley. The station works with more than 1,200 farmers in the area, has 20 collection points, and employs 80 to 100 temporary workers during peak season, 70% of whom are women. Water is drawn from a local spring and treated before discharge, and process waste is used for composting.

Variety:Kent Process:Red Honey Region:Arusha, Tanzania Altitude:1,600 m.a.s.l. Sensory profile:Strawberry, red currant, grape About the producer:Ngila Estate is located in the Arusha region. It sits on volcanic soils along a forest corridor connected to the ecosystem of the Ngorongoro Conservation Area. Rainforest Alliance–certified, the farm relies on sun drying and the annual replanting of thousands of native trees to protect the soil and biodiversity.