Collection: HOUSE

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.

Variedad: KentProceso: Red HoneyRegión: ArushaAltitud: 1.600 msnm Perfil sensorial: Fresa, grosella, uvaInformación del productor: Ngila Estate está situada en la región de Arusha. Cuenta con suelos volcánicos y está a orillas de un corredor forestal conectado al ecosistema de la zona de conservación de Ngorongoro. Certificada por Rainforest Alliance, la finca trabaja con secado solar y reforestación anual de miles de árboles nativos para cuidar el suelo y la biodiversidad. 

Variedad: Pink BourbonProceso: Semi WashedRegión: HuilaAltitud: 1.800 msnm Perfil sensorial: Floral, peach, honeyInformación del productor: 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.

Variedad: CaturraProceso: WashedRegión: HuehetenangoAltitud: 1.800 msnm Perfil sensorial: Apple, caramel and citrusInformación del productor: 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.

Variedad: GeshaProceso: NaturalRegión: FrajinesAltitud: 1.870 msnm Perfil sensorial: Jasmine, white grapes and melonInformación del productor: 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!