Collection: COFFEE

Variety:Castle Process:Washed Region:Cajibío, Cauca, Colombia Altitude:1700 – 1900 m Tasting notes:Brown sugar, cherry, milk chocolate Producer information: The Misak (or Guambianos) are an indigenous community native to Cauca, deeply connected to nature. Their coffee production is based on respect for natural laws and sustainable agricultural practices. Misak EP coffee is the result of a collaborative effort between Don Néstor Castillo, his wife, and his son Andrés, who manage their family farm in Cajibío. The Castillo family, with over 30 years of collaboration with Invercafé, has been recognized for its dedication and constant improvement in coffee quality. In this vintage, Néstor leads a group of local producers, guiding a careful process that seeks to create a regional blend representative of the Cauca terroir.

Variety: Red Bourbon Process: Washed Region: Nyamagabe, Southern Province – Rwanda Altitude: 1700–2100 m above sea level Tasting notes: blackberry, apple, raisins Producer information: This coffee is produced by over 500 small-scale coffee farmers in the Nyamagabe district, a mountainous region in southern Rwanda near the Nyungwe Forest. The farms, generally less than 0.25 hectares in size, combine coffee cultivation with staple food crops and livestock farming, enabling sustainable agricultural practices and the production of natural compost. The predominant variety is Bourbon Red, prized for its cup quality and excellent adaptation to high-altitude conditions. The cherries are processed at the Gaseke Washing Station, located in the Kizi Rift coffee region. Built in 1983 and modernized in 2016, this station ensures careful processing that highlights the identity of the local terroir. Coffee production in Nyamagabe has been key to social reconstruction following the genocide, fostering cooperative models and community empowerment projects, including those led by women. Gaseke coffee reflects not only the richness of the region's volcanic environment and cool climate, but also the community's collective commitment to quality, resilience, and equitable development.

Variety: Caturra, Castillo and Colombia Process: Sugarcane Region: Caldas Farm: Several Altitude: 1600 meters above sea level Tasting notes: Vanilla, honey and cherry Producer information: After numerous tests aimed at improving both the cup profile and the appearance of the bean, the producers of Caldas developed an experimental batch specially designed for the decaffeination process, achieving a cleaner, more balanced and pleasant coffee. The selection of high-altitude coffees —with higher natural acidity— has been fundamental to offsetting the characteristic sweetness of decaffeinated coffees and preserving their freshness in the cup. Since 2024, a post-decaffeination mechanical silo drying stage has been incorporated, which stabilizes the bean, prolongs its shelf life and offers a more expressive and aromatic profile. The Swiss Water process, using pure mountain water, removes caffeine naturally and gently, without the use of chemical solvents. This method guarantees the preservation of aromatic compounds and ensures over 97% caffeine removal, maintaining the essence of the coffee as it originated.

Variety: Cider Process: Syoxidator Washing Region: Imbabura Altitude: 1550 meters above sea level Tasting notes: Raspberry, Apricot, Orange blossom Producer information: Pepe Jijón is the producer behind Finca Soledad , located in Imbabura, Ecuador , at over 1,800 meters above sea level and surrounded by an exceptional Andean ecosystem. Recognized for his scientific approach and experimental vision, Pepe combines technical knowledge, respect for nature, and a constant curiosity about fermentation processes. Its Cider variety is processed using the innovative SyOxidator Washed method, a reinterpretation of the washed process that incorporates controlled oxidation stages before fermentation. The cherries are first fermented aerobically, then transferred to sealed tanks for partial anaerobic fermentation, and finally washed and slowly dried in the sun. This approach combines the cleanliness and structure of traditional washing with the complexity and aromatic depth of natural oxidation, resulting in a vibrant cup with notes of raspberry, apricot, orange blossom , and a rounded, elegant texture.

Variety: Red Catuaí Process: Candy Natural Region: Dota – Costa Rica Altitude: 2000 meters above sea level Sensory profile: peach, raspberry, caramel Producer information: This Lot 01CN – Candy Natural is produced by Iván Solís at Finca VOO , located in the Dota region, an area renowned for the quality and consistency of its high-altitude coffees. Iván takes a meticulous approach to post-harvest handling, seeking innovative processes that enhance the natural expression of the Red Catuaí variety. The coffee is processed using a Candy Natural method, which begins with washing the cherries with clean water, preserving the pulp. The coffee is then transferred to airtight tanks where it undergoes anaerobic fermentation with the must for 48 hours . This step allows for the controlled development of aromatic compounds and greater sensory complexity. Once fermentation is complete, the coffee is extracted and slowly dried on African beds for 22 days , until it reaches a final moisture content of 10% , ensuring stability and a clean expression in the cup. In the cup, this coffee is characterized by a sweet and expressive experience, with a balanced structure, bright acidity, and a silky texture. The Candy Natural process enhances the character of the Red Catuaí, resulting in a vibrant, elegant cup with a clear Dota terroir identity.

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: Cassiopeia Process: Natural Region: Central Valley, Sabanilla de Alajuela, Costa Rica Altitude: 1,300–1,500 m above sea level Sensory profile: Blueberries, cacao nibs, bergamot Producer information: Las Lajas is a family project led by the Chacón family in Sabanilla de Alajuela, in Costa Rica's Central Valley. We have been supplying this coffee since 2017. The family owns six farms, managed by six siblings, which together cover 73 hectares, in addition to a processing plant located on the slopes of the Poás Volcano. The processing plant is situated at 1,300 meters above sea level, and the farms are between 1,450 and 1,500 meters above sea level. The farm produces approximately 2,000 exportable sacks per year and is managed by Óscar Chacón and his wife Francisca, along with their four children. Their agricultural practices are based on organic principles: although they no longer have official certification due to its high cost, they work without chemicals, reuse coffee pulp for compost, and employ highly water-efficient processes, consuming approximately one cubic meter of water per day. Innovation is a core principle at Las Lajas. They have experimented extensively with varieties and processing methods, developing their own processes such as Alma Negra, Perla Negra, and Diamante Negro. The harvest takes place between December and February; the cherries are floated using Penagos machines before processing. In the honey process, drying is carried out on raised beds and patios using specific techniques to ensure consistency. Currently, the project employs 20 people in processing and up to 100 pickers during the harvest.

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: Geisha Process: Washing Region: La Libertad, La Coipa, Cajamarca, Peru Altitude: 1,800–1,900 m above sea level Sensory profile: Papaya, white flower, lemongrass Producer information: David Guevara Armijos is a second-generation coffee farmer with land in La Libertad, in the district of La Coipa, in the Cajamarca region of northern Peru. He owns three hectares dedicated to coffee production, where he cultivates Caturra, Castillo, Catuaí, and Geisha varieties. His farms are located in an area ideal for high-quality coffee thanks to the altitude, relatively high humidity, and rich, fertile soils. Although he hires seasonal workers during the harvest, David and his family do most of the work, especially in recent seasons due to the significant labor shortage in the region. After harvesting, the cherries are washed with fresh water before being pulped and fermented overnight (between 12 and 24 hours depending on weather conditions). The coffee is then rinsed and dried first on raised beds, and subsequently on walled patios for an additional seven to ten days, ensuring even and careful drying of the parchment.

Variety: 74110, 74112 Process: Natural anaerobic Region: Yirgacheffe, Gedeb, Ethiopia Altitude: 1,900–2,300 m above sea level Sensory profile: Honey, stone fruit, strawberry Producer information: This coffee is produced in the Yirgacheffe region and harvested by EDN Ethiopian Coffee at the Banko Gotiti station. The lot comes from approximately 350 small family farmers located around the station, with farms ranging from one to several hectares. The region's reddish soils are highly fertile and rich in nutrients, and, along with the high altitude, contribute significantly to its distinctive aromatic profile. After a meticulous selection of the cherries, the coffee undergoes anaerobic fermentation in a pressurized, oxygen-free environment. This process lasts between 7 and 10 days at controlled temperatures of 15 to 18 °C, with careful monitoring of sugar levels to optimize the final cup. Once fermentation is complete, the coffee is moved to drying beds where it remains in the shade for 15 to 20 days. The cherries are turned regularly to ensure proper air circulation and prevent over-fermentation. When the coffee reaches approximately 11% moisture, it is ready for export.

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: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.

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: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.

Variety: Geisha Process: Natural Region: Highlands of Volcán Barú, Panama Altitude: 1300 meters above sea level Sensory profile: Red berries, mandarin, mango Producer information: This coffee is produced by Ratibor Hartmann at Finca Hartmann, located in the highlands of Volcán Barú, Panama. The Hartmann family is recognized for its commitment to sustainability and excellence in specialty coffees. Lot 69 is a micro-lot of natural Geisha, distinguished by its vibrant profile of tropical fruit, red berries, and floral notes, accompanied by a creamy and juicy texture in the cup. The combination of altitude, volcanic terroir, and carefully executed natural processing results in an expressive, complex, and clean cup.

Variety:Geisha Process:Washed Region:Volcano, Chiriqui, Panama Altitude:1,600–1,800 m above sea level Sensory profile:Grapefruit, red berries, jasmine Producer information: This GW8 lot is produced by Carlos Franceschi , a member of a renowned Panamanian coffee family with a long history of producing high-quality Geisha coffee. After his time with Carmen Estate, Carlos is currently developing his own project under the name Franceschi Coffee, focusing on carefully cultivated microlots. It works with a precise focus on cherry selection, controlled fermentation, and meticulous drying, seeking maximum clarity, elegance, and varietal expression. The result is this washed-processed batch with abundant floral and citrus notes, characteristic of the volcanic terroir of the Volcán highlands.

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.