Our products

The tradition of manual harvesting preserves the essence of a crop that was created to delight and exalt the taste for special flavors.
Thanks to modern technology throughout the entire process from sowing to transportation we can guarantee the level of coffee beans, to always obtain the same quality and flavor.

Our product range can vary slightly. Get in touch for the current stocks and prices.

Estate Plus

VARIETY: Caturra and Castillo

LOT ALTITUDE : 1450 – 1750 M.A.S.L.

PROCESS: Washed with extended fermentation.

FERMENTATION: 36 hours.

PROCESS:

WASHED WITH EXTENDED
FERMENTATION FOR 36 HOURS

Acidity

Body

Sweetness

VARIETY: Caturra

LOT ALTITUDE : 1600 M.A.S.L.

PROCESS: Washed.

FERMENTATION: 12 hours in cherries.

Acidity

Body

Sweetness

Gesha Estate

VARIETY: Gesha

LOT ALTITUDE : 1680 – 1810 M.A.S.L.

PROCESS: Washed.

FERMENTATION: 12 hours in cherries and 24 hours with the fruit pulp in piles and oxigen restriction.

Acidity

Body

Sweetness

Specialty

VARIETY: Tabi

LOT ALTITUDE: 1680 – 1750 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 48 hours and temperature control.

Acidity

Body

Sweetness

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 24 hours and temperature control.

Acidity

Body

Sweetness

VARIETY: Red Bourbon

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 14 hours in cherries and 36 hours with the fruit without oxigen restriction. 

Acidity

Body

Sweetness

VARIETY: Maragogipe

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 24 hours.

Acidity

Body

Sweetness

Specialty Plus

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: Semi-anaerobic for 16 hours in cherries and 36 hours with the fruit pulp with oxigen restriction and temperature control. 

Acidity

Body

Sweetness

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 120 hours with the fruit pulp without oxigen restriction. 

Acidity

Body

Sweetness

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: Anaerobic for 72 hours. 24 hours. 

Acidity

Body

Sweetness

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: Aerobic for 72 hours. 

Acidity

Body

Sweetness

VARIETY: Red Bourbon

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation. 
FERMENTATION: 48 hours.

Acidity

Body

Sweetness

VARIETY: Maragogipe

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 12 hours in cherries and 24 hours with the fruit pulp. 

Acidity

Body

Sweetness

Exotic

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 12 hours in cherries and 36 hours with the fruit pulp with temperature control. 

Acidity

Body

Sweetness

VARIETY: Red Bourbon

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 18 hours in cherries and 24 hours with the fruit pulp with oxigen restriction and temperature control.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 16 hours in cherries and 36 hours with the fruit pulp and temperature control.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed. 
FERMENTATION: 12 hours in cherries and 36 hours with the fruit pulp and oxigen restriction temperature control.

Acidity

Body

Sweetness

VARIETY: Maragogipe

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation. 
FERMENTATION: 24 hours.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1810 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: 36 hours.

Acidity

Body

Sweetness

VARIETY: Yellow Bourbon

LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: 36 hours.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: Anaerobic for 72 hours.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: Aerobic for 106 hours.

Acidity

Body

Sweetness

VARIETY: Gesha

LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural. 
FERMENTATION: 72 hours in temperatures below 10 °C.

Acidity

Body

Sweetness

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