The Coffees
Our Coffee
Five specialty varieties cultivated in Colombia's coffee axis. From seed selection to controlled processing — every cup tells our story.
"Particular is Flow"
Varieties
Our Varieties
Each variety is selected for its cup potential and grown at the ideal altitude for its genetic expression.
Bourbon Rosado
A rare natural mutation of Red Bourbon producing pink cherries. Available in washed (lime, white chocolate, green grape, silky body) and natural (intense sweetness, SCA 87.5). Our highest-volume specialty variety — limited by genetics, not by demand.
Bourbon Amarillo
Heritage variety cultivated by our family since the 1960s. Yellow cherries mature 10–15 days longer on the branch, accumulating more sucrose. Extended fermentation (24–36h) develops panela, lime and intense sweet notes. Our best Natural lots have reached 89.25 SCA.
Geisha
Tall-stature Ethiopian variety adapted to our Andean slopes. Grown at 1,600–2,000 masl where nighttime temperatures of 12–14°C slow maturation to 9 months. Individually fermented with pH monitoring. Washed: jasmine, bergamot. Natural: amplified florals with tropical sweetness.
Caturro
Low-stature variety with clean cup character. Our natural-processed Caturro at 87 SCA defies expectations — anaerobic fermentation inside intact mucilage produces wine-like esters, dark fruit and dense body.
Tabi
Colombian cross of Typica, Bourbon and Timor Hybrid developed by Cenicafé. Large bean (screen 15+: >80%). Natural process with verified tasting notes: ripe grape, intense sweetness, creamy texture. Extremely limited availability.
Maragojipe
Typica mutation with exceptionally large beans — nearly double the size of Caturra. Screen 18+ on most beans. Natural process highlighting the variety's inherent sweetness. A single 23 kg microlot: rare by genetics, impossible to scale.
Offer updated: 2026-04-15 · All coffees grown on volcanic Andisol soils · Regenerative Agriculture
"Particular is Movement"
Processing
Processing Methods
How the cherry is processed after harvest defines the flavor profile. We master three methods.
Washed
The sticky flesh is removed and the beans undergo controlled fermentation. This produces clean, bright cups that highlight the terroir and variety character.
Honey
The outer skin is removed but mucilage stays attached during drying. Sugars caramelize on the parchment, creating sweet, syrupy cups with body.
Natural
Cherries are dried whole without removing the skin. Fermentation of sugars happens inside the fruit, producing intense fruity, wine-like character.
Want to Learn the Full Journey?
From seed to cup — our free course covers every step of how specialty coffee is grown, processed, and scored.
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