Collection: HOUSE

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: 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.