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5 products
Variety: Pink Bourbon
Country: Colombia
Region: El Cerrito, La Plata, Huila
Process: Washed
Altitude: 1850 MASL
Producer: Elder Castro Garcia
Farm: Finca Las Acacias
Roast Level: Light
Award
4th place award at the Western Copa de Oro competition.
In the cup
We taste fresh red fruits that remind us of raspberries and strawberries, a balanced sweetness reminiscent of candy floss, and delicate black tea. This coffee has a light body and a round finish.
About The Producer
Elder Castro Garcia is a coffee producer from the rural township of El Cerrito in La Plata. He has approximately 5,000 two to five-year-old trees per hectare, regularly growing Colombia, Geisha, Pink Bourbon, and Sidra varieties. He also grows avocados and sells them locally.
Processing
This Pink Bourbon micro lot is hand-selected and brought in from the field by local and itinerant pickers. They are then floated to remove any lower-density beans before being placed in plastic bags for 36 hours. They are then de-pulped fully and dry-fermented for another 40 hours. The coffee parchment is then rinsed and placed on raised beds in a parabolic greenhouse dryer for 15 to 20 days to dry.
Variety: Geisha
Country: Colombia
Region: Alto Cañada, La Plata, Huila
Process: Washed
Altitude: 1860 MASL
Producer: Yilver Andrés Pajoy Ipia
Farm: Finca El Arrayan
Roast Level: Light
Award
5th place award at the Western Copa de Oro competition.
In the cup
Sweet and tart key lime pie and juicy citrus reminiscent of lemons and grapefruit. This coffee has a light body and a long citric finish.
About The Producer
Yilver Andrés Pajoy is a second-generation coffee grower from the rural town of Alto Cañada in La Plata. Besides coffee, Yilver and his family grow beans and raise cattle. He is related to two partner producers of our importer Osito: Yesid Pajoy and Didier Pajoy. This is his first time placing in the top five for the Copa de Oro of the Western region, a very exciting feat to accomplish!
Processing
This Geisha micro lot was fermented in its whole cherry form for 36 hours after coming in from the coffee fields. The cherries were then de-pulped and dry-fermented for an additional 36 hours. The coffee parchment was then rinsed and placed to dry on raised beds inside a parabolic greenhouse dryer for 18 days.
Variety: Geisha
Country: Colombia
Region: Divino Niño, Suaza, Huila
Process: Washed
Altitude: 1730 MASL
Producer: Javier Cantillo Vega
Farm: Finca Los Delirios
Roast Level: Light
Award
3th place award at the Western Copa de Oro competition.
In the cup
A malic acidity reminiscent of juicy pears, a citric acidity that reminds us of sparkling limes, and a delicate florality similar to jasmine. This coffee has a light body and a sparking finish.
About The Producer
Javier Cantillo Vega is a part of the Divino Niño cooperative. His trees are between three and ten years old, planted on a land spanning approximately three hectares. During harvest season, he employs up to 10 local pickers to handpick the coffee cherries.
Processing
This Geisha is first fermented with the cherry intact in bags for 24 hours. It is then de-pulped and fermented with spring water for 48 hours. The wet parchment is then rinsed thoroughly and placed on raised beds inside a parabolic greenhouse solar dryer for 30 days.
Variety: Pink Bourbon
Country: Colombia
Region: Cajibio, Cauca
Process: Honey & Co-Ferment
Altitude: 1750 MASL
Producer: Andrés Martinez
Farm: El Sendero
Roast Level: Light
In the cup
We taste delicate chamomile, florals reminiscent of rose, and sweet baking spices. This coffee has a unique profile with a silky body and a sweet finish.
About The Producer
Andrés used to work as a biochemical engineer and coffee processor at El Paraiso. Now, he focuses on sourcing, growing, and processing his own lots of coffee. Andrés owns two farms, Los Capachos and El Sendero. Both farms are located in Florencia, which is south of Cauca and close to Nariño. It is a land well-known for its mineral soils, which produce unique terroirs to the coffee. The quality of this coffee is enhanced by organic handling and the protection of the soil through the utilization of native species.
Processing
Ripe Pink Bourbon cherries are hand-selected and floated to remove defects. A chamomile infusion is prepared ahead of time by steeping chamomile flowers in hot water and allowing them to extract for 48 hours. The coffee is then de-pulped with the mucilage left intact. The coffee is placed into fermentation tanks where the chamomile infusion is added. The Pink Bourbon ferments for 72 hours before undergoing a light wash to remove the remaining mucilage. The coffee is then dried on sun-bed driers for 10 to 15 days.
Variety: Mejorado
Country: Ecuador
Region: Loja
Process: Washed
Altitude: 1900 MASL
Harvest: Late 2025
Producer: Abel Salinas
Farm: Finca Arashi
Roast Level: Light
In the cup
Sweet stone fruits like peach and plums, a delicate florality reminiscent of oolong tea, and fresh lemon. This coffee has an incredibly light body and a clean finish.
About The Producer
Finca Arashi is located in Saraguro, Loja, Ecuador, and is managed by Abel Salinas, a 58-year-old, Cup of Excellence winner and first-generation coffee grower and fifth out of twelve siblings. The farm sits at an elevation of 1900 MASL and consists of 7 hectares of land with around 22,000 coffee trees currently in production. The majority of Abel’s current coffee production is the exotic Typica Mejorado coffee plant, however he also grows some Sidra and H1 Hybrid.
Processing
This coffee is de-pulped at peak ripeness and then dry-fermented for 24 hours before washing. After washing the coffee, Abel immediately places it to dry for approximately 15 days.