☕ Chorora Lactic CM Washed Sidra – Olinka Velez, Ecuador

Specialty Coffee from Ecuador’s Loja Region

🌱 Producer & Origin

• Farm: Chorora Farm

• Producer: Olinka Velez

• Region: Loja, Ecuador

• Elevation: 1,800 meters above sea level

• Varieties: Sidra

• Process: Lactic CM Washed

🧪 Processing Details

• Harvesting: Handpicked ripe cherries

• Fermentation: Lactic CM (Controlled Microbial) washed process, which enhances sweetness and smoothness

• Drying: Sun-dried for 15–18 days on raised beds to preserve the natural flavors

• Post-Fermentation: Rested to allow full flavor development

🍽️ Tasting Notes

• Aroma: Fruity, with hints of tropical fruit and a creamy sweetness

• Flavor Profile: Juicy pineapple, creamy coconut, and a touch of vanilla

• Mouthfeel: Silky, smooth, and well-balanced

• Finish: Clean and refreshing with a slight tropical aftertaste

📦 Shipping & Packaging Dimensions

• Packaging Type: 250g bag

• Shipping Box Dimensions:

  • Width: 20 cm

  • Depth: 15 cm

  • Height: 10 cm

• Shipping Weight: Approx. 0.3 kg per bag (including packaging)

📝 Description

The Chorora Lactic CM Washed Sidra by Olinka Velez is a refined and innovative coffee from Ecuador's Loja region. The Lactic CM Washed process brings out a smooth, creamy sweetness that pairs perfectly with the tropical fruit notes of pineapple and coconut. The silky mouthfeel and clean finish make it an exceptional coffee for those looking for a refreshing, well-balanced cup with a unique flavor profile.

🌟

🌸 Los Naranjos – Washed Caturra

Bright, Floral, and Layered with Sweet Citrus Depth

🌍 Origin & Producer

• Producer: Teodolfo Lopez

• Farm: Los Naranjos

• Region: Salado Blanco, Huila, Colombia

• Altitude: 1,750–1,800 masl

• Variety: Caturra

• Process: Washed – Double Fermentation

⚗️ Processing Details

• Fermentation: 140 hours in whole cherry, followed by 120 hours in mucilage

• Drying: 10–12 days in a controlled greenhouse environment

This meticulous double fermentation process enhances both clarity and complexity, allowing the coffee’s floral aromatics and sweet citrus structure to shine.

👅 Cup Profile

• Aroma: Orange blossom, jasmine

• Flavor Notes: Tangerine, mature red cherries

• Sweetness: Panela-like depth

• Finish: Long, clean, and sweet

📖 Backstory

In the late 1990s, Teodolfo Lopez left his home in Cauca seeking stability and opportunity. Settling in Huila, he gradually shifted from producing high volumes to focusing on quality-driven microlots. Today, Teodolfo not only produces expressive coffees like Los Naranjos, but also mentors other producers in the region, inspiring a new wave of Colombian coffee excellence.

✨ A vibrant and elegant coffee — floral, citrus-forward, and crafted with care to deliver balance, clarity, and depth in every cup.

🌿 Gentle Washed Sidra – Capsules

🌍 Origin & Producer

• Producer: Augusto Ortega

• Region: Huila, Colombia

• Variety: Sidra

• Process: Washed

• Format: Capsules (Compatible with [Nespresso® / specify system])

⚗️ Process Details

The Sidra variety is carefully handpicked at peak ripeness, ensuring only the highest-quality cherries are selected. After pulping, the beans undergo a washed process designed to highlight clarity, sweetness, and floral complexity. The coffee is then dried slowly to preserve its delicate aromatic structure.

👅 Cup Profile

• Aroma: Floral & delicate

• Flavor Notes: Gentle sweetness, tropical fruit nuance, clean finish

• Acidity: Bright yet balanced

• Body: Silky, light, refined

A capsule designed for those who appreciate elegance and clarity in every sip.

📖 Backstory

Augusto Ortega, a dedicated producer from Huila, Colombia, is recognized for his meticulous approach to growing and processing the rare Sidra variety. His coffees have been praised for their refined character, balancing tropical sweetness with delicate floral notes.

✨ Gentle, elegant, and perfectly crafted for capsule brewing — bringing the complexity of specialty Sidra to your daily routine.

☕ Mosto & Panela Honey Fermented Pink Bourbon – Linarco Rodriguez, Colombia

Specialty Coffee from Colombia’s Huila Region

🌱 Producer & Origin

• Farm: Finca La Golondrina

• Producer: Linarco Rodriguez

• Region: Huila, Colombia

• Elevation: 1,800 meters above sea level

• Varieties: Pink Bourbon

• Process: Mosto & Panela Honey Fermented

🧪 Processing Details

• Harvesting: Handpicked ripe cherries

• Fermentation: 48 hours in Mosto (grape must) and Panela (unrefined sugar cane) fermentation in controlled conditions

• Drying: Sun-dried on raised beds for 15–20 days for even drying

• Post-Fermentation Resting: 1 month for flavor stabilization

🍽️ Tasting Notes

• Aroma: Sweet honey with a touch of wine-like complexity

• Flavor Profile: Cherry, raspberry, brown sugar, and honey

• Mouthfeel: Full-bodied, vibrant, with smooth acidity

• Finish: Clean, long-lasting with a sweet, sugary aftertaste

📦 Shipping & Packaging Dimensions

• Packaging Type: 100g bag

• Shipping Box Dimensions:

  • Width: 12 cm

  • Depth: 8 cm

  • Height: 5 cm

• Shipping Weight: Approx. 0.12 kg per bag (including packaging)

📝 Description

The Mosto & Panela Honey Fermented Pink Bourbon by Linarco Rodriguez is a unique, fruit-forward specialty coffee from Colombia. This innovative fermentation method combines Mosto (grape must) and Panela (unrefined sugar) for a one-of-a-kind sweetness, creating a rich and complex flavor profile with bright fruit notes and a smooth, clean finish. Perfect for those looking for a distinctive, vibrant cup.

🌍

🏆 El Diviso – AJI B (Colombia)

🌍 Origin & Producer

• Farm: El Diviso

• Producer: Nestor Lasso

• Region: Pitalito, Huila, Colombia

• Altitude: 1,800 masl

• Variety: AJI B

• Shade: Native and fruit trees

⚗️ Process

Washed with Double Anaerobic Fermentation & Thermal Shock

This lot begins with ripe cherry hand selection and density sorting. The cherries are then fermented anaerobically for 24–32 hours at 16–17°C, pulped, and left to oxidize for 6 hours—during which the juice (must) is collected. This must is reintroduced for a second anaerobic fermentation of 28–32 hours. The beans are then washed using thermal shock (hot then cold water) and dried slowly in marquesinas for 16–25 days.

👅 Cup Profile

• Aroma: Tropical fruit

• Flavor Notes: Melon, guava

• Acidity: Citric, vibrant

• Finish: Long, wine-like with Austrian orange Riesling character

📖 Backstory

At just 22 and 24 years old, brothers Nestor and Adrian Lasso are leading a new generation of Colombian coffee producers. Together with Jhoan Vergara, they created El Diviso by merging family farms and pushing quality through experimental fermentation. With support from Cata Export, their coffees have already made waves in international competitions—1st place in Ireland, 3rd in Austria.

✍️ Producer’s Words

“I always loved the farm, but I didn’t see a future in coffee until I discovered the potential in specialty. Learning to cup, studying at SENA, and working with Cat and Pierre changed everything. Now I want to inspire other young producers by showing what’s possible when you care about every detail.”
— Nestor Lasso

🌟 Standout Coffee – The Essential

A Seasonally Evolving Classic for Your Coffee Bar

🌍 Origin & Producer

• Region: Nariño, Colombia

• Variety: Caturra

• Process: Honey Processed

• Altitude: High altitude (slow cherry ripening)

👅 Flavor Profile – A Cup Full of Complexity

• Caramel – Smooth, rich sweetness

• Milk Chocolate – Soft depth & lingering sweetness

• Red Apple – Bright, structured acidity

• Yellow Fruit – Crisp, clean finish

⚗️ Why Choose The Essential?

• 🌱 Seasonally Updated, Always Reliable – Balanced and fresh all year.

• ☕ Versatile Brewing – Excels as espresso, filter, or in milk-based drinks.

• 🎯 Easy to Dial-In – Precision roasted for consistency in every bag.

• 🏆 Menu Foundation – Perfect as a house espresso or batch brew.

📖 About This Coffee

Every coffee bar needs a go-to coffee that feels familiar yet exciting. The Essential was created to be that reliable cornerstone — a sweet, structured, and dynamic cup that evolves with the seasons while staying true to its balanced profile.

By adjusting the single origin source throughout the year, Standout Coffee ensures every cup of The Essential delivers clarity, depth, and sweetness, maintaining the quality and complexity they’re known for.

🔥 Roast & Freshness

• Always freshly roasted

• Developed for espresso, filter & milk-based drinks

✨ The Essential is a seasonally evolving classic — dependable, versatile, and crafted to elevate your coffee bar.

نانو فومر برو - صانع رغوة دقيقة أوتوماتيكي

استمتع برغوة دقيقة بجودة المقاهي في منزلك مع نانو فومر برو جين-2. هذه الآلة التي تعمل بدون استخدام اليدين، تُقدم رغوة دقيقة ناعمة كالحرير بضغطة زر واحدة. مصممة بشكل مثالي لحليب الألبان والحليب النباتي، وتتضمن ثلاثة وحدات تحكم في التدفق لتخصيص قوام الرغوة حسب رغبتك.

حضّر كابتشينو ولاتيه وغيرها بجودة باريستا دون الحاجة إلى عصا بخار آلة الإسبريسو. سواء كنت من عشاق القهوة أو فنان لاتيه طموح، فإن NanoFoamer PRO هو وسيلتك للحصول على نتائج احترافية.

بالإضافة إلى ذلك، استمتع بدورة تدريبية مجانية في فن تحضير القهوة Latte Art MasterClass مع عملية الشراء الخاصة بك وارتقِ بتجربة القهوة الخاصة بك إلى المستوى التالي!

نانو فومر V2 - صانعة حليب ميكروفوم متطورة

نانو فومر V2 هو تحديث كامل للطراز الأصلي، يتميز بمواد وهندسة مُحسّنة لضمان المتانة والأداء. تتيح لك هذه الأداة الثورية تحضير حليب مخملي برغوة دقيقة بكل سهولة، مثالي لقهوة الفلات وايت والكابتشينو واللاتيه - كل ذلك دون الحاجة إلى آلة إسبريسو باهظة الثمن.

باستخدام شاشات نانوسكرينز، يُعصر جهاز نانوفومر الحليب بسرعة فائقة، مُحوّلاً الفقاعات إلى رغوة دقيقة ناعمة وكريمية. تُنتج هذه العملية ملمسًا ناعمًا وحريريًا فاخرًا يُعزز حلاوة وجودة مشروبات قهوتك.

أضف لمسة مثالية على طراز المقهى إلى منزلك وارتقِ بتجربة القهوة لديك باستخدام NanoFoamer V2.

مقياس فرعي - كوب قياس القهوة الرقمي

ارتقِ بتجربة تحضير قهوتك مع سابسكيل، كوب القياس الرقمي المبتكر الذي يجمع بين الأناقة والدقة. يتميز سابسكيل بتصميمه الأنيق والبسيط، ويحتوي على شاشة LED مخفية تُفعّل بلمسة بسيطة، مما يجعل تجربة قهوتك سلسة وفعالة.

من تحديد الجرعة إلى الطحن والتخمير، يُبسّط جهاز Subscale كل خطوة، ويضمن قياسات دقيقة لقهوة ممتازة باستمرار. بفضل تصميمه العصري ووظائفه العملية، يُعدّ Subscale أداةً أساسيةً لعشاق القهوة الذين يُقدّرون الدقة والبساطة.

أعد تصور طقوس القهوة الخاصة بك مع Subscale - الجرعة، الطحن، التحضير، الانتهاء!

مرآة مشروبات الإسبريسو - أداة استخلاص دقيقة

مرآة UpShot Espresso Shot هي الرفيق الأمثل لعشاق القهوة ومُحضّري القهوة الذين يسعون للحصول على استخلاصات مثالية. صُممت للاستخدام مع فلاتر القهوة اللامتناهية، حيث تساعدك على مراقبة تدفق الإسبريسو، والتحقق من توزيعه، وضبط حجم الطحن بدقة للحصول على أفضل النتائج.

ما يميز مرآة UpShot هو تصميمها الفريد الذي يُثبّت على حافة كوبك، مما يُتيح لك رؤيةً مُقرّبة لعملية الاستخلاص. مصنوعة من زجاج فائق الرقة، مُقسّى، بدون حواف، مما يضمن المتانة والوضوح.

تتضمن المرآة أيضًا نقطة مغناطيسية لاصقة، مما يُسهّل تثبيتها على آلة الإسبريسو أو ركن القهوة للاستخدام المريح. تمتع بدقة مشروبات الباريستا مع مرآة UpShot Espresso Shot.

🇪🇹 Chelchele Natural – Ethiopia

Floral. Fruity. Vibrantly clean.

🌍 Origin

Chelchele, Gedeb District, Gedeo Zone, Ethiopia

🌱 Varietal

Heirloom Landraces (mixed indigenous varieties)

🧺 Process

Natural (sun-dried on raised African beds)

🗻 Altitude

1,900 – 2,200 meters above sea level

🔥 Roast Profile

Light to medium roast – optimized to highlight clarity and fruit complexity

☕ Tasting Notes

• Blueberry

• Jasmine

• Bergamot

• Honeyed sweetness with a clean, tea-like finish

🧩 Brewing Recommendations

Filter methods (V60, Kalita, Chemex) bring out its elegant floral aromatics and sparkling acidity.
Espresso delivers a vibrant, juicy shot with a smooth body and berry-forward flavor.

🌿 Producer & Region Highlights

Chelchele is a well-known coffee-producing village in Gedeb, near Yirgacheffe. Coffees from this area are prized for their distinctively floral and fruity profiles, thanks to high elevations, cool climates, and rich organic soil. Farmers in the region handpick ripe cherries and use traditional natural processing to develop complex, sweet flavors.

🌟 Why Chelchele?

• Showcases the iconic Ethiopian natural profile

• Perfect for drinkers who love expressive, fruit-forward coffees

• A favorite among specialty roasters and competition baristas

🇵🇦 Elida #13 Blonde – Panama

Bright. Nutty. Naturally elegant.

🌍 Origin:

Elida Estate, Alto Quiel, Boquete, Panama

🌱 Varietal:

Catuai

🧺 Process:

Natural (sun-dried with pulp-on)

🗻 Altitude:

1,670 – 1,950 meters above sea level

🔥 Roast Profile:

Blonde roast (light, Saudi-style) – delicately developed to highlight sweetness and clarity

☕ Tasting Notes:

• Toasted nuts

• Sesame halwa

• Raisin-like dried fruit sweetness

🧠 Brewing Recommendation:

Ideal for filter methods (V60, Chemex), but also offers a unique profile as a light espresso shot

🌿 About the Producer

Elida Estate is one of the highest coffee farms in Panama, nestled beside Volcán Barú National Park. Managed by the Lamastus family for over four generations, the estate is globally renowned for its experimental processes, bird-friendly farming, and award-winning microlots.

🚦 Exit 13 – Espresso Blend

Bold. Balanced. Ready to go.

🌍 Origin:

A thoughtfully curated blend featuring high-quality Arabica beans from multiple origins (often including Central and South America, with occasional notes from Africa or Asia).

🌱 Varietal:

A balanced mix of classic espresso varietals (such as Bourbon, Caturra, Typica, or Red Catuai) selected for consistency and depth.

🧺 Process:

Washed and natural lot blends—chosen to deliver a round, full-bodied profile.

🗻 Altitude:

1,000–1,800 meters above sea level—ensuring bright acidity and clean sweetness.

🔥 Roast Profile:

Medium–dark roast (espresso roast) – rich, creamy, and smooth, with gentle caramelization.

☕ Tasting Notes:

• Dark chocolate & cocoa nibs

• Roasted nuts (hazelnut or walnut)

• Low-intensity caramel sweetness with mild acidity

• Subtle spice or earthy undertone for structure

🧩 Blend Purpose:

Crafted for versatility—blends seamlessly for both milk-based drinks (lattes, cappuccinos) and pure espresso shots.

🍽️ Ideal Brews

🎯 Why Exit 13?

• Designed for cafés and homes seeking a dependable, crowd-pleasing coffee profile

• Roasted to emphasize sweetness and crema without bitterness

• Great for espresso novices and seasoned baristas alike

☕ Exit 13 – Espresso Blend (Capsules)

Rich. Smooth. Everyday boldness.

🧁 Flavor Profile

• Dark chocolate

• Roasted hazelnut

• Caramelized sugar

• Creamy body with a balanced finish

⚙️ Format

• Compatible with Nespresso® OriginalLine machines

• 100% Arabica blend

• Capsule content: ~5.5–6g of ground coffee per capsule

🔥 Roast Level

Medium–dark roast – crafted to bring out full flavor, crema, and low acidity

🌍 Blend Origin

A curated mix of Arabica beans from South and Central America, blended to deliver a smooth, full-bodied espresso with classic depth and sweetness.

🎯 Ideal For

• Straight espresso shots

• Cappuccino or latte

• Daily coffee lovers who enjoy bold flavor without bitterness

💡 Why Exit 13?

Named after that perfect “turn-off” moment in your day — this blend is made for those who want a quick, delicious espresso that hits every time.

🇮🇳 India Sails – Espresso

Bold. Spiced. Smooth-sailing.

🌍 Origin:

Chikmagalur, Karnataka – India

🌱 Varietal:

Selection 795, SLN 9

🧺 Process:

Washed

🗻 Altitude:

1,200 – 1,400 meters above sea level

🥄 Tasting Notes:

Dark chocolate, toasted nuts, hints of clove and warm spice

☕ Roast Profile:

Espresso Roast – rich, full-bodied, and low in acidity

Sails is a tribute to India’s deep-rooted coffee culture, crafted from high-elevation Arabica beans grown under canopy forests. This espresso delivers a comforting, spiced cup with classic crema and smooth texture — ideal for milk-based drinks or straight shots.

Let me know if you want a version for filter roast or capsules, or if you'd like to add harvest date, producer name, or farm details.

🇮🇳 India Sails – Espresso (Capsules)

Spiced. Bold. Smooth-sailing espresso.

🧁 Flavor Profile

• Dark chocolate

• Toasted spices

• Roasted almonds

• Smooth finish with low acidity

⚙️ Format

• Nespresso® OriginalLine compatible capsules

• 100% Arabica – high-grown Indian beans

• Capsule content: ~5.5–6g of ground coffee

🔥 Roast Level

Medium–dark roast – developed to enhance body, crema, and warm spice notes

🌍 Origin

Chikmagalur, Karnataka – one of India’s oldest and most respected coffee-growing regions. Grown at high elevations under shade trees, carefully processed to preserve natural sweetness and depth.

🎯 Ideal For

• Espresso and ristretto shots

• Milk drinks like flat whites or cappuccinos

• Daily drinkers who enjoy earthy, chocolatey, spice-kissed cups

⛵ Why “Sails”?

Like a steady ship across calm waters, India Sails delivers a balanced, bold experience – rich in flavor, smooth in finish, and deeply rooted in tradition.

🇲🇽 Xoxohuico Natural – Espresso

Tropical. Sweet. Complex.

🌍 Origin

Xoxohuico Farm, Huitzilan de Serdán, Puebla, Mexico

🌱 Varietal

Garnica

🧺 Process

Natural (double fermentation, sun-dried on raised beds)

🗻 Altitude

Approximately 1,300 meters above sea level

🔥 Roast Profile

Medium roast, developed for espresso

☕ Tasting Notes

• Juicy mango

• Berries

• Raisin-like sweetness

• Full-bodied with tropical complexity

🧩 Brewing Recommendations

Espresso Recipe

• Dose: 18 g

• Temperature: 93.5°C

• Yield: 28–30 mL

• Time: 32–35 seconds

• Pre-infusion (if applicable): 3–10 seconds

This coffee pairs well with both black espresso and milk-based drinks like cortado or flat white, enhancing creaminess and fruit character.

🌿 Producer Story

Xoxohuico is a family-owned farm in the Sierra Nororiental region of Puebla. The producers use traditional natural processing methods and cultivate heirloom varietals with attention to environmental sustainability and flavor development.

This lot showcases the vibrant potential of Mexican specialty coffee, combining clarity, fruit-forward sweetness, and structure — a standout for adventurous espresso lovers.

Producer: Qima Coffee

Farm: Group of small-scale farmers

Region: Huila
Variety: Caturra
Process: Washed Co-fermented
Altitude: 1300 - 1800 masl
Harvested: 2024

Cupping notes: Mixed berries frozen yoghurt, violets, jammy. Creamy mouthfeel.

This coffee is bursting with jammy sweetness and vibrant florals, offering a cup that’s both indulgent and refreshing. Grown in the lush highlands of Huila, Colombia, this lot showcases what makes the region so special. With its rich volcanic soil, varied microclimates, and high altitudes, Huila is home to some of Colombia’s most expressive and dynamic coffees.

Many of the farms here are small, family-run operations where generations of knowledge are poured into every harvest. This particular lot is made from the Caturra variety—compact, productive, and known for producing clean, sweet cups at high elevations. But what truly sets this coffee apart is the co-fermentation process it undergoes.

Through Qima Coffee’s meticulous and innovative approach, the fresh cherries are processed using controlled co-fermentation techniques. This allows for the development of intense fruit-forward notes and a rich, creamy texture that wouldn’t naturally occur in traditional methods.

الوصف: سومو - كارلوس ريفيرا (هندوراس)

المنتج : كارلوس ريفيرا جونيور
المزرعة : لاس ماتاراس
المنطقة : مرسيدس
الأصناف : كاتواي وتيبيكا
العملية : مغسول
الارتفاع : 1,600–1,800 متر فوق مستوى سطح البحر
سنة الحصاد : 2023

ملاحظات التذوق : الشوكولاتة والفانيليا وشاي الليمون

بدأ كارلوس ريفيرا وزوجته ثريا، مزارعة بن من الجيل الثالث، زراعة البن كمشروع عائلي، مستلهمين حبهما للأرض وإمكاناتها. وعلى مر السنين، أثمر شغفهما وتفانيهما تحسينات مستمرة في الجودة، مما أكسبهما التقدير والاحترام في مجتمع البن.

ابنهما، كارلوس ريفيرا جونيور، المولود عام ١٩٩٦، تبنى تقاليد العائلة من خلال تطوير تقنيات ما بعد الحصاد. وقد لاقى إعداده الدقيق للدفعات الصغيرة استحسانًا كبيرًا عام ٢٠١٨، عندما أحرزت إحدى دفعاته اللاهوائية ٨٩ نقطة وفازت بالميدالية الذهبية في منطقتهم، أورو دي أوكوتيبيك. شكّل هذا الإنجاز إنجازًا بارزًا، حيث رسّخ مكانة عائلة ريفيرا كشركة رائدة في إنتاج قهوة هندوراسية استثنائية.

الالتزام بالجودة

يتجاوز تركيز عائلة ريفيرا على الجودة معالجة البن ليصل إلى جذور مزارعهم. فهم يديرون بعناية عمليات الزراعة والحصاد والتجفيف لضمان التميز. وتعزز علاقاتهم الراسخة وطويلة الأمد مع عمالهم الموسميين ذوي الخبرة الثقة والمعرفة المشتركة. ومن خلال تنظيم فعاليات تذوق، يُمكّنون فريقهم من فهم أهمية الاختيار الدقيق، ويفخرون بإنتاج كميات صغيرة عالية الجودة.

SUMO هو انعكاس للتفاني والخبرة والتراث الغني لزراعة القهوة التي تنتقل عبر أجيال من عائلة ريفيرا.

Producer: Oscar Alvarado

Farm: Finca Buenos Aires

Region: Palestina, Huila
Variety: Gesha
Process: Washed Anaerobic With Musto
Altitude: 1800 masl
Harvested: 2024

Cupping notes: Florals, grape, honey, red plums and red apple

Finca Buenos Aires is home to Oscar Alvarado, a dedicated coffee producer in Palestina, Huila. Like many farmers in this region, Oscar has embraced specialty coffee production, not just as a craft but as a way to improve livelihoods. With support from Cadefihuila, a cooperative that connects over 3,800 smallholder farmers, Oscar and his peers have access to better resources, infrastructure, and markets, allowing them to focus on quality and innovation.

This lot is a Gesha, one of the most celebrated and sought-after coffee varieties in the world. Known for its delicate florals, tea-like body, and vibrant acidity, Gesha thrives in the high-altitude farms of Huila, where careful processing brings out its best qualities.

At Finca Buenos Aires, this Gesha undergoes a meticulously controlled anaerobic fermentation with musto at the fresh cherry stage. After harvesting, the cherries are depulped, removing the outer fruit layer while leaving some mucilage intact. The coffee is then placed in sealed, oxygen-free fermentation tanks, where it undergoes a controlled anaerobic fermentation. During this stage, musto—a naturally concentrated juice extracted from the coffee cherries—is introduced. This infusion acts as a natural catalyst, enhancing microbial activity and intensifying the coffee’s natural fruitiness and complexity.

Huila is one of Colombia’s most renowned coffee-growing regions, and within it, Pitalito and Palestina are at the forefront of specialty coffee innovation. Nestled between 1,400 and 1,900 MASL, these areas benefit from volcanic soil, diverse microclimates, and an ideal balance of warm days and cool nights, allowing coffee cherries to develop slowly and accumulate more sugars.