2023 roasts

Colombia Aponte

The story
Produced by indigenous growers from Aponte, Narino who are members of La Cooperativa de Cafes Especiales de Narino. Producers contributing to this project grow coffee above 1700 m.a.s.l and their farms range in size between 0.5-1.5 hectares.

The process
In Aponte, producers have mastered the art of Honey processing as they have been producing Honeys for 3 consecutive years now. Growers’ production is very small and relative humidity is low. This helps the process as not much space is required, and coffees dry much faster compared to other coffee producing regions.

SCA Score +85

Altitude 1700m - 1800m

Variety Caturra Honey

Process honey

Key flavor notes

Caramelized dried fruit, cardamon, citrus acidity, panela, yellow fruit

Peru El Eden

The story

EL EDEN is a coffee profile, the name was for a specific process that is typical of a group of farmers. The coffee is fermented in closed sacks before it is depulped. It is a very different coffee from the usual washed coffees in the region. El Eden is actually not a terribly remarkable place, with coffee being fairly new to the region.

The process 

Producers immediately after harvesting, make a flotation process to clean debris and remove floaters (low-density fruits) and do the first fermentation in plastic bags for around 24-36 hours, then pass the coffee fruit through mechanical depulpers and do the second fermentation in tanks for another 24-36 hours, depending on the environment temperature. Then, the seeds are washed and dried until the moisture content reaches 9–11%.

SCA Score 85.75

Altitude 1620m - 1920m

Variety Red Bourbon, Caturra, Yellow Caturra, Typica

Process semi-anaerobic fermentation

Key flavor notes

Floral, Stone fruit, Tropical fruits

Brazil Farm's Secret Garden

The story

One of the most expected coffees from the 2022 harvest. Topázio´s crop was vigorous. In the yard the smell was spectacular and the sugar from the pulp ran down the yard.

Super sweet, in a mix of flowers, fruits and spices it can result in a unique expirience in the cup. Its bright medium acidity allows good espressos, filtered or cold extractions.

The process

The coffee was left in the yard to seek an ideal fermentation for 22 days. Afterwards, it was stored in the silos for over 1 month, according to the SCA protocol. The coffee was then processed and reprocessed using our machinery. 

SCA Score 86.5

Altitude 1090m - 1100m

Variety Topázio 

Process natural/sun dried


Key flavor notes

Floral, Red ripe fruit, Milk chocolate