Farm: Finca Campo Hermoso
Led by producer Edwin Noreña (4th-generation farmer known for innovative processing). Farm lots are typically high-altitude, commonly in the 1600–1900 m range.
Caturra Red Honey
Brew Guide
Description:
Red Honey. Cherries are carefully selected, undergo controlled fermentation (often in sealed/low-oxygen conditions), then are depulped leaving a significant layer of mucilage (“honey”) before slow drying on raised beds. The “red” style sits between yellow and black honey, giving more fruit intensity while staying clean.
- Aroma: Fresh pulped cherry sweetness, soft florals, and a light vanilla-citrus lift.
- Body: Silky, medium body — smooth and rounded rather than heavy.
- Flavour: Juicy red-fruit and apple up front (Fuji apple, cherry), then creamy vanilla and a clean citrus finish.
- Sweetness: Pronounced, syrupy fruit-sugar sweetness that lingers.
- Acidity: Bright, juicy malic acidity (apple-like) — lively but not sharp.
Farm: Finca El Diviso
Finca El Diviso, run by the Lasso family (Néstor and Adrián Lasso). The farm is small, experimental, and well known for pushing modern fermentation styles while staying precise and consistent.
Tabi Double Anerobic
Brew Guide
Description:
Double Anaerobic. At El Diviso this generally refers to a two-stage oxygen-free fermentation: first on whole cherry in sealed tanks, then a second anaerobic fermentation after depulping (with mucilage on). The coffee is then rinsed/washed and slow-dried on raised beds. This builds intense, candy-like fruit while keeping the cup surprisingly clean.
Taste Profile
- Aroma: Stewed stone fruit and citrus upfront, with a soft nutty sweetness underneath.
- Body: Rounded and silky-medium, with a syrupy texture that coats the palate.
- Flavour: Candied watermelon and stewed peach lead, followed by hazelnut and a lingering red-candy finish.
- Sweetness: Very high — confectionery-like, fruity and sticky in the best way.
- Acidity: Bright but smooth; more juicy/malic (melon, peach, citrus) than sharp, giving lift without sourness.
Farm: Finca El Diviso
Finca El Diviso, produced by the Lasso family (Néstor & Adrián Lasso). The farm is small, quality-focused, and known for tight process control and experimental microlots. Typica here is handled to highlight elegance rather than heavy funk.
Typica Washed Extended Fermentation
Brew Guide
Description:
Washed Extended Fermentation. This lot goes through a longer, carefully controlled fermentation than a standard washed coffee. After selective picking, the cherries are depulped, then fermented in a clean, oxygen-managed stage (often cool and slow) before a final thorough wash. The extended time deepens sweetness and complexity while keeping a crisp, “washed” clarity.
Taste Profile
- Aroma: Soft florals and sweet red fruit, with a hint of honeyed citrus.
- Body: Silky and rounded, medium-light but very smooth.
- Flavour: Clean, juicy red berries and stone fruit up front, moving into black-tea finesse and a gentle citrus finish.
- Sweetness: High and refined — like fruit syrup / panela, lingering pleasantly.
- Acidity: Bright but polished; juicy malic-citrus lift rather than sharpness.
Farm: Finca Las Flores
Finca Las Flores, produced by the Vergara family. The farm is part of a small cluster of Huila producers (often collaborating with nearby El Diviso) focused on high-end varietals and precise fermentation.
Sidra Natural
Brew Guide
Description:
Natural. Ripe cherries are hand-sorted, then fermented and dried whole on raised beds/patios for an extended period. This slow, controlled drying keeps the cup clean while pushing big tropical and floral character typical of Sidra.
Taste Profile
- Aroma: Intense and perfumed — tropical fruit (pineapple, mango), sweet florals, and a hint of cocoa.
- Body: Velvety, medium-plus body with a lush, almost winey texture.
- Flavour: Layers of lychee, pineapple, ripe stone fruit and black cherry, with hibiscus-like jamminess and cocoa nib depth on the finish.
- Sweetness: Very high — candy-like tropical sweetness that sticks around long after the sip.
- Acidity: Bright and juicy, but rounded; gives a sparkling lift without turning sharp.
Farm: Manantiales del Frontino
Manantiales del Frontino Estate, led by Andrés Felipe Londoño and family. A large, multi-varietal farm set across multiple elevations (roughly 1500–2000 masl), surrounded by protected mist forest and natural springs — a setup that supports very clean but expressive naturals.
Yellow Bourbon
Brew Guide
Description:
Natural. Ripe cherries are hand-sorted, then fermented and dried whole on raised beds/patios. The slow drying concentrates fruit character and builds a lush, syrupy sweetness while keeping structure and clarity.
Taste Profile
- Aroma: Freshly squeezed orange and yellow citrus, with a soft floral/honey note.
- Body: Silky, juicy medium body — smooth and bright rather than heavy.
- Flavour: Yellow mandarin and sweet orange up front, then peach and golden apple, finishing with a subtle mango-like aftertaste.
- Sweetness: High, clean, “golden fruit” sweetness that lingers.
- Acidity: Bright, citric acidity (orange/mandarin) — lively and sparkling but well balanced.