Guided by a shared vision, this family went beyond traditional farming, focusing on innovative co-fermentations and a complete renewal of their crops. They replaced common varieties with rare and unique ones, such as Geisha, Java, Ethiopian, Bourbon Aji, Caturro Chiroso, and Pink Bourbon.
Their goal is to unleash the full sensory potential of each of these varieties — creating infusions with clarity, complexity, and character that inspire baristas, competitors, and coffee enthusiasts worldwide.
For them, coffee is more than a product — it’s creativity, perseverance, and family heritage.
Processing:
Only ripe coffee cherries are hand-picked and then subjected to oxidation in bags for 70 hours. This is followed by a thermal shock process – the cherries are rinsed for a few seconds with water at 85–90°C, then rapidly cooled with water at 5–15°C. This stage induces biochemical changes in the structure of the coffee cherries – in their membranes, composition, and microflora.
Next, controlled fermentation takes place with the addition of fruits and yeast inoculum, lasting 60 hours in 210-liter tanks, during which natural flavor notes are intensified.
Finally, the coffee is dried in a mechanical dryer for 48 hours, followed by a 15-day stabilization process that allows for the full development and balance of the sensory profile.
Beans from Colombia, Chiroso variety, Natural, Yeast Inoculated processing. Flavor notes: Vanilla, Cherry Liqueur, Brown Sugar.
Roaster's Recipe:
Filter Recipe
Grind size: medium-coarse
Ratio: 1:16
Dose: 18 g coffee
Water volume: 290 g
Temperature: 94°C
Brew time: 3:00 minutes
Number of pours: 3
