Campo Hermoso Caturra Red Honey
Caturra Red Honey
Process Infromation ⌄

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.

Origin Information ⌄

Region: Quindío Department, around Circasia/Armenia in Colombia’s coffee axis.

Farm / Producer: 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.

Taste Profile ⌄
  • 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.
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El Diviso Typica Washed Extended Fermentation
Typica Washed Extended Fermentation
Process Infromation ⌄

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.

Origin Information ⌄

Region: Pitalito / Bruselas area, Huila, southern Colombia — high-altitude coffee country with cool nights that help build sweetness and clarity.

Farm / Producer: 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.

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.
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Las Flores Sidra Natural
Sidra Natural
Process Infromation ⌄

Process: 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.

Origin Information ⌄

Region: Acevedo, Huila, southern Colombia — a high-altitude pocket of Huila known for very expressive, sweet, fruit-forward coffees.

Farm / Producer: 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.

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.
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Manantiales Del Frontino Yellow Bourbon
Yellow Bourbon
Process Infromation ⌄

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.

Origin Information ⌄

Region: Caicedonia, Valle del Cauca, Colombia. A cool, mist-forest microclimate on the western side of Colombia’s coffee belt, with high elevations that slow cherry maturation and boost sweetness.

Farm / Producer: 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.

Taste Profile ⌄
  • Aroma: Freshly squeezed orange juice, yellow citrus zest, and soft honeyed florals.
  • Body: Silky, juicy medium body — smooth and coating without heaviness.
  • Flavour: Yellow mandarin and sweet orange up front, then peach and golden apple, finishing with a subtle mango-like aftertaste.
  • Sweetness: High and glossy — “golden fruit” sweetness that lingers long.
  • Acidity: Bright, citric acidity (mandarin/orange), lively and sparkling but balanced by the natural sweetness.
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