Our Coffee
Five specialty varieties grown across six farms in Colombia’s coffee axis. From seed selection to controlled processing — every cup tells our story.
“Particular is Flow”
Our Varieties
Each variety is selected for its cup potential and grown at the ideal altitude for its genetic expression.
Caturra
Classic variety with rich, layered flavors. Sweet fruity notes from this Bourbon mutation. Our most-sold Estate Plus product.
Geisha
One of the world's most prestigious varieties. Floral, jasmine, lemongrass, strawberry. Grown exclusively on plot 11607CA.
Bourbon
Sweet, tropical fruits with excellent body. Our Natural Bourbon is a must-try for anyone seeking complexity.
Orange Bourbon
Rare mutation with distinctive orange cherries. Bright citrus acidity with honey sweetness.
Estate Plus
Our signature permaculture blend. Clean, balanced, no defects — specialty grade entry point that surpasses most commercial coffee.
“Particular is Movement”
Processing Methods
How the cherry is processed after harvest defines the flavor profile. We master three methods.
Washed
The sticky flesh is removed and the beans undergo controlled fermentation. This produces clean, bright cups that highlight the terroir and variety character.
Honey
The outer skin is removed but mucilage stays attached during drying. Sugars caramelize on the parchment, creating sweet, syrupy cups with body.
Natural
Cherries are dried whole without removing the skin. Fermentation of sugars happens inside the fruit, producing intense fruity, wine-like character.
Want to Learn the Full Journey?
From seed to cup — our free course covers every step of how specialty coffee is grown, processed, and scored.
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