Collection: Products

Variety: GeshaProcessing: Anaerobic naturalRegion: Campo das Vertentes, BrazilAltitude: 1,100 maslTasting notes: Lemongrass, honey and eucalyptus About the producer: Fazenda Guariroba is a century-old farm run by Gabriel Lamounier and his wife, Eliza, internationally recognised for its specialty coffees. In 2016, after taking first place in the naturals category of the Cup of Excellence, they decided to go all in on the farm: bringing a scientific approach to cultivation and developing controlled fermentations with native microorganisms from their own coffee trees. Since then they have controlled every stage of the process to draw out the full potential of each variety and of their terroir. Today they grow more than ten varieties, work with technologies such as bioreactors, and share what they learn with other producers in the region. Their philosophy: tradition, innovation and excellence.

Variedad:Mandela Proceso:XO Región:Valle del cauca Altitud:1.700 msnm Perfil sensorial: Ciruela, melocotón y cítricos Información del productor: Mandela es una variedad que Café Granja La Esperanza ha desarrollado a través de varias etapas de reproducción que involucran a Caturra, Timor Hybrid y material etíope. Fue seleccionado tanto por su potencial de calidad de taza como por sus útiles rasgos agrícolas.  Su expresión depende de la granja, la cosecha y la preparación del procesamiento.    

Variety: Geisha Processing: Washed Region: Cauca Altitude: 1,752–1,941 masl Tasting notes: Jasmine, orange and orange blossom Producer information:We love this Washed Geisha from CGLE for its complexity and delicate floral notes. Rigoberto traveled from Panama with some of the first Geisha seeds and planted them at Finca Margaritas. At first the geisha trees struggled to adapt and didn't yield, today it's one of their best lots. CGLE is known for producing competition lots and for innovating in its processing. They have a great team of chemists and biologists who make it possible for their coffees to achieve exceptional quality.

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.

origin: Colombiaregion: Risaraldaproducer: Agro Tatamaaltitude: 1,700–1,900 maslvarietal: Castillo, Caturraprocessing: washedsuggested for: espressotasting notes: panela, coconut, dark chocolate This coffee is shaped by the influence of Tatamá National Natural Park, which acts as a climate regulator: the cold winds coming down from the páramo meet the warm sun on the hillsides, creating a wide swing between day and night temperatures. It's a joint effort with local growers under the technical guidance of Agrotatamá, with standardized picking and processing. The result is a balanced, clean cup with a lingering sweetness. Santuario is a UNESCO World Heritage Site and part of the Coffee Cultural Landscape.  

Process: Extended washed Region: Quindío Altitude: 1,400 masl Sensory profile: Strawberry, orange and caramel Producer information: Julio César Madrid is the third generation of a coffee-growing family. In 2014 he founded Café Uba with a clear idea: to do things differently, moving away from Colombia's traditional coffee model. Today Uba grows more than 20 varieties across its three farms: Riviera, Milán and Buenos Aires. Their signature is the fermentation and drying methods they experiment with meticulous work that has earned them recognition both at home and abroad, as well as a presence on the barista championship circuit.

Variety: Sudan RumeProcess: Advanced ProcessRegion: Piendamó, Cauca, ColombiaAltitude: 1,900 maslTasting notes: Cardamom, mango and cherry About the producer Wilton Benítez is a former chemical engineer who specialises in growing and processing diverse varieties. At his farm, Finca Granja Paraíso 92, he has his own microbiology labs, where he experiments with anaerobic fermentations and stabilisation techniques based on sudden temperature changes (thermal shock). We love this variety for its spiced notes.

Variety: CentroamericanoProcessing: Mechanical NaturalRegion: TurrialbaAltitude: 1,200 – 1,400 maslTasting notes: Strawberry, winey, panelaProducer information: We love Costa Rica for the quality of its coffees and its extraordinary work developing new varieties and innovative processes. Aquiares is currently led by Diego Robelo, who plays around with traditional methods and experimentation. This coffee goes through a mechanical natural process: pre-dried in a greenhouse on ceramic tiles, dried on African beds and stabilized in a Guardiola dryer, all adapted to the humid conditions of Turrialba.

Variety: Yellow CatuaiProcessing: Anaerobic NaturalRegion: Santa María de Dota, TarrazúAltitude: 1,850 – 2,100 maslTasting notes: Orange, floral, cacao nibs Producer information: Alto el Vapor is a family farm in Santa María de Dota. The project was born in March 2020, right in the middle of the COVID crisis, led by Delfina Porras alongside her children, with the idea of processing their own coffee to reach fairer markets. Delfina runs the project as a small business built around quality, traceability and the wellbeing of her people. On top of that, 90% of the farm's land is kept as protected mountain, with natural springs that supply water to part of the community. This lot is an Anaerobic Natural: the cherries, selected for their high sugar concentration, ferment in sealed, oxygen-free tanks under controlled temperature, and are then sun-dried on African beds.

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.

Variedad:Typica Mejorado Proceso:Lavado Región:Putushio Altitud:2.200 msnm Perfil sensorial:Lemongrass, jazmin y mandarina Información del productor: Finca Putushio es una colaboración entre José Jijón y su padre, Pepe Jijón. Se encuentra en la antigua montaña que lleva el mismo nombre, un territorio salvaje y prácticamente intacto que durante siglos ha conservado vestigios e historias de culturas ancestrales. Putushio es mucho más que un proyecto agrícola: es un retiro espiritual, una estación de investigación y un laboratorio experimental, donde el cultivo del café se convierte en una forma de conexión y comunicación entre el ser humano y la naturaleza.

Variety: HeirloomProcessing: WashedRegion: GujiAltitude: 2,100 – 2,300 maslTasting notes: Producer information: Gerba Dogo is grown on a 50-hectare farm in the Guji region, at over 2,000 meters above sea level, and it's produced by Shonora Coffee. The Shonora family has been dedicated to coffee for more than 40 years. The project is named after its founder, Shonora Gata, who started trading coffee back in 1988. Today it's led by his sons, brothers Adugna and Morkata, both engineers who work hand in hand with 150 local farmers. We especially love the way they farm: fully organic, with no chemical fertilizers, making the most of natural compost and the leaves that fall from the shade trees. A washed coffee, dried on African beds, that captures the purity and floral character of the Guji region. We're happy to be working with it for the second year in a row.

Variedad: Heirloom Proceso: NaturalRegión: GujiAltitud: 2.100 a 2.300 msnmPerfil sensorial:  Albaricoque, jazmín, cereza Información del productor: Gerba Dogo se cultiva en una finca de 50 hectáreas en la región de Guji, a más de 2.000 metros de altura, y lo produce Shonora Coffee. La familia Shonora lleva más de 40 años dedicados al café. El proyecto lleva el nombre de su fundador Shonora Gata, que empezó a comercializar café en 1988. Hoy lo lideran sus hijos, los hermanos Adugna y Morkata, ambos ingenieros que trabajan de la mano de 150 caficultores de la zona. Nos gusta especialmente su forma de cultivar: totalmente orgánica, sin fertilizantes químicos, aprovechando el compost natural y las hojas que caen de los árboles de sombra. Un café lavado, secado en camas africanas, que refleja la pureza y el carácter floral de la región de Guji. Felices de trabajarlo por segundo año consecutivo. 

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: PacamaraProcessing: WashedRegion: AntiguaAltitude: 1,700 masl Sensory profile: White flowers, honey and green apple Producer information: Antonio Medina is the third generation of farmers in this region, and with him the farm began shifting from more traditional agriculture toward innovation and sustainability. As part of that, he decided to widen the range of varieties they grew and took on Pacamara, an exotic varietal that's difficult to grow and demands more careful agronomic work. Pacamara is prized for its greater aromatic complexity and delicate notes, a profile we loved from the very first cup. For the process, Antonio depulps the cherries and leaves them in dry fermentation for 32 hours. The coffee is then washed and dried on patios for around 10 days.  

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: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.

Variedad:Geisha Proceso:Lavado Región:Volcán Baru Altitud:1.900 msnm Perfil sensorial:Jazmin, melon y albaricoque Información del productor: Wilford Lamastus forma parte de una familia cafetera con más de 100 años de historia en Boquete, Panamá. La familia comenzó a producir café en 1918 y actualmente, junto a Wilford Jr., gestiona tres fincas: Elida Estate, El Burro Estate y Luito Geisha Estate. Elida Estate — La finca más emblemática y la original de la familia. Está situada en las laderas del Volcán Barú, a gran altitud, con café cultivado aproximadamente entre 1.670 y 1.950 m. Combina Geisha, Catuai y Typica, y parte de la finca está rodeada por bosque nuboso y dentro del Parque Nacional Volcán Barú. El Burro Estate — Una finca de gran altitud, entre 1.575 y 1.800 m, con aproximadamente un 50 % Geisha y 50 % Catuai. Comparte las condiciones de bosque, sombra y clima frío características de la zona del Volcán Barú. Luito Geisha Estate — Creada por Luito Lamastus, hermano de Wilford. Está dedicada principalmente al Geisha, alrededor de 1.600–1.750 m, en un microclima más húmedo y fresco de Bajo Mono, Boquete. En común: las tres fincas trabajan con variedades de alto valor, diferentes procesos —natural, lavado y honey— y una filosofía centrada en la selección de cerezas maduras, la altitud y el cuidado del entorno.

Panamá Finca Nuguo GN820Hacienda La Esmeralda GW Nido 5FC Este café fue utilizado por Valentina en el campeonato del World Brewers Cup 2026 en Bruselas.Utilizó 8 gramos de Nuguo y 7 gramos de Hacienda La Esmeralda.  Esta edición viene compuesta por 30 gramos de café separados en dos blends simulando el mismo café que utilizó Valentina.El resultado un café muy complejo con muchos matices.