This farm spans roughly 500 hectares, with about 300 hectares dedicated to coffee cultivation under indigenous shade and a meticulous natural processing regime. The estate’s altitude (1,900–2,200 masl) and heirloom varietals create dense seed structure with inherent sugars that amplify fruit expression (blueberry, strawberry, hibiscus) while maintaining balance during extraction. Organic certification and family-led processing further support consistency.

Natural processing here gently dries whole cherries on raised beds, which preserves fruit compounds and creates a syrupy body and bright acidity — traits that translate well to both espresso and pour-over when roasted with careful development curves.

Gedeb Halloberiti (Natural)
Although specific farm data on this lot isn’t listed on the product page, natural Ethiopian lots are typically sourced via washing stations where cherries are sorted and dried slowly — producing jammy, blackberry, cacao, and caramel forward cups that remain structurally complex yet not diffuse under extraction.

Qunqana Sidama (Washed)
Washed Sidama coffees are processed to highlight clarity of acidity and aroma. The fresh stone fruit and jasmine notes characteristic of this lot emerge because fermentation and washing remove pulp before drying, leading to a cleaner cup profile with sharper definition — a quality that makes dose and yield adjustments more predictable behind the bar.

Huehuetenango is one of Central America’s highest and most variable coffee regions, with elevations often between 1,400–2,200 masl. The region’s microclimates — cool nighttime lows and warm days — slow cherry development and allow sugars and structural acids to build slowly.

This washed lot typically delivers milk chocolate body, fresh pome sweetness, and a bright lemon-like acidity, showing how terroir shapes molecular sugar and acid profiles.

The washed (wet) processing removes the cherry pulp before fermentation and drying, which accentuates the inherent regional character and ensures a more consistent resistance to over-extraction — a major advantage in high-volume settings.

In the Andean hills of Huila (1400–2000 masl), coffee quality is as much about slope and soil composition as climate. Over 80 % of producers here cultivate on very small plots, which supports attentive picking and field sorting.

The sugarcane decaffeination process used here relies on ethyl acetate derived from sugarcane fermentation, which removes caffeine while preserving sugars and aromatic compounds. That results in a decaf coffee with body and sweetness much closer to caffeinated counterparts — a rare and valuable trait for wholesale partners who serve decaf as part of consistent menus without compromise.

Flavor notes like milk chocolate and graham cracker reflect a balance between structural sweetness and rounded acidity, making this a reliable decaf option for espresso or batch brew.

Before it reaches your bar, the coffee has moved through altitude shifts in Guji, careful picking in Huehuetenango, and precise processing in Huila. It’s been sorted, dried, milled, evaluated, roasted, cupped, adjusted, and tested again. We’ve tracked moisture content, logged development curves, and tasted it across rest intervals to understand exactly how it settles.

All of that work exists for one moment.

A guest takes a sip.