Las Margaritas • Natural • Geisha • Colombia 100g

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

Producer - El Paraiso Origin - Colombia Process - Washed Lacto Fermentation Varietal - Papayo Altitude - 1960 MASL Flavour Notes - Mandarin, Ripe Papayo, Fruit Tea roast level: Light FARM Finca El Paraíso is a renowned coffee farm in Cauca, Colombia, founded in 2008 by Diego Samuel Bermúdez and his family. Located at around 1,900 metres above sea level, the farm is famous for producing high-quality specialty coffee. El Paraíso uses innovative processing methods, including controlled fermentation, microorganisms and thermal shock techniques, to develop distinctive flavours. Its coffees are known for fruity, floral and sweet characteristics, and the farm has gained international recognition for its focus on technology, experimentation and consistency. PROCESS Cultivated at Finca El Paraíso in Cauca, this washed Papayo coffee reflects the region’s humid climate, volcanic soils, high altitude, and biodiversity. Carefully selected at optimal ripeness, the cherries undergo ozone disinfection, controlled anaerobic fermentation with Lactobacillus, and a precise thermal wash. Dehumidified drying preserves moisture consistency and delicate aromatics. The resulting cup is clean, refined, and vibrant, offering delicate floral and herbal nuances, sweet citrus notes, and a juicy, complex acidity that highlights the variety’s distinctive terroir.

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.

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.