3 products
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3 products
3 products
Farm: El Diviso
Region: Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Aji
Process: Advanced Natural
Altitude: 1750 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Strawberry Bubblegum
Flavor: Cherry Candy
Aftertaste: Cherry
Mouthfeel: Round and Syrupy
Processing
Step 1 – Selective Hand Harvesting
Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation.
Step 2 – Initial Oxidation (24 hours)
The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.
Step 3 – First Anaerobic Fermentation (48 hours)
The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors.
Step 4 – Secondary Anaerobic Fermentation (48 hours)
The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity.
Step 5 – Thermal Conditioning
A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics.
Step 6 – Slow Sun Drying (15–20 days)
The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile.
Step 7 – Resting & Stabilization (20–30 days)
Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.
Farm: El Proceso Estate
Farmer: Stiven Vargas Rojas
Region: Planadas, Tolima, Colombia
Producer: Jorge Elias Rojas Vásquez
Variety: Chiroso
Process: Washed
Altitude: 2050 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Floral, Stonefruits
Flavor: Apricot, Lemon
Aftertaste: Green Tea-like
Mouthfeel: Silky and Smooth
Processing
This microlot is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.
After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—milled at facility at Desarrolladores de Café. The result? A floral, fruity Chiroso with character.
Farm: La Dinastía
Region: San Adolfo, Huila, Colombia
Producer: Wilder Lazo
Variety: Marageisha
Process: Anaerobic Washed
Altitude: 1480-1550 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Thyme, Lemongrass, Dark fruits
Flavor: Thyme, Blackcurrant, Spice
Aftertaste: Thyme, Blackcurrant
Mouthfeel: Smooth and berry-juice like
Processing
Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.