Cardamomo • Double Anaerobic Washed thermal Shock • Castillo • Colombia

Farm - El Oasis Origin - Colombia Process - Washed Varietal - Geisha Altitude - 2150 MASL Flavour Notes - Jasmine, Peach, White Tea roast level: Very Light FARM El Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 meters above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship. PROCESS The coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.

Producer - CGLE Potosi Origin - Colombia Process - Natural Varietal - Mandela Altitude - 1420- 1660 MASL Flavour Notes - Orange liqueur, rich chocolate, whisky roast level: Very Light FARM Potosi, the farm that began Café Granja la Esperanza’s story, sits across the misty valley from Las Margaritas and handles dry milling for both farms. It is the origin of the Tres Dragones legend, linked to three mechanical dryers. In 2018, a spark from one dryer caused a fire that destroyed the house, although nobody was hurt. Today, the 74-hectare farm includes 22 hectares of forest and 52 hectares of coffee. Potosi grows Bourbon, Mandela, Colombia, Caturra, Castillo, CGLE17, Tabi, Yirgacheffe, and SL34. The farm also conducts Geisha breeding trials and field-tests new varieties before larger-scale production. PROCESS The cherries are carefully picked at their optimal level of ripeness before undergoing flotation to remove less dense fruit. Brix levels are then measured to assess sweetness and quality. Next, the cherries are fermented in open tanks for 48 hours, encouraging the development of strong and complex flavours. Following fermentation, the cherries are dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C. Once fully dried, the coffee is transferred to climate-controlled warehouses maintained between 18°C and 19°C. This controlled storage environment helps preserve the coffee’s distinctive characteristics, quality, sweetness, and developed flavour profile.

Farm - Chorro Alto Origin - Colombia Process - Washed + Thermal Shock Varietal - Caturra Chiroso Altitude - 1600-1850 MASL Flavour Notes - Lime, Pineapple, Chocolate Umami roast level: Very Light Farm Luz Ángela Rojas’s farm, known as Finca Chorro Alto, is a family-run coffee farm located in the Huila region of Colombia, an area renowned for its ideal coffee-growing conditions. The farm benefits from cool mountain climates and fertile soils, which help produce their high-quality coffee with complex flavours. Rojas grew up on this farm, learning traditional coffee cultivation from a young age. Although she later pursued a career in healthcare, working as a nurse and audit professional, she eventually returned to Chorro Alto during the COVID-19 pandemic. This return marked a turning point, as she combined her professional skills with her agricultural roots to modernise the farm. Today, Finca Chorro Alto remains a fully family-operated project, but it has evolved significantly under Rojas’s leadership. She has introduced innovative processing techniques and experimented with rare coffee varieties such as Gesha and Chiroso, helping the farm gain recognition in the global speciality coffee market. PROCESSING: The process begins with harvesting, ensuring that at least 90% of the cherries are fully ripe. The cherries then undergo floating to remove any green, overripe, or dried fruit. Next, they are oxidised in food-grade plastic drums for 24 hours before being dry-pulped. Following pulping, the coffee is oxidised again for another 24 hours to help remove the mucilage, after which it is washed at 45°C to create a thermal shock. Fermentation then takes place over 48 hours at temperatures below 25°C using specific yeast strains. Once fermentation is complete, the coffee is washed at 5°C to halt the process. It is then dried for 76 hours at an average temperature of 38°C, before finally being stabilised in GrainPro-type bags.

Producer - El Placer Origin - Colombia Process - Black Honey Varietal - Wush Wush Altitude - 1200-2100 MASL Flavour Notes - Plums, Tamarind, Black Pepper Best for: Filter + Modern Espresso roast level: Light Farm Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality. PROCESS The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.