Poma Coffee Research

From Pepe Jijón's 120-hectare biodynamic cloud forest farm, Finca Soledad, founded in 2010. Hand-selected ripe cherries undergo controlled fermentation and thorough washing, then dry slowly for 10–20 days on raised beds. Exceptional clarity and complexity characteristic of this rare Ecuadorian heirloom variety, with bright acidity and clover honey sweetness.

Strawberry cotton candy, white peach, tropical fruit, plum, apricot & delicate florals

From Felipe and Carlos Arcila's Jardines del Edén farm, cultivating the Java variety in volcanic soils at high elevation. Hand-harvested, depulped, and controlled tank fermentation (18–36 hours) followed by 10–15 days drying on raised beds in the cool Andean microclimate. An exceptionally clean, structured cup with refined floral and citrus elegance.

Jasmine, citrus blossom, mandarin & white peach

A naturally processed Geisha from Sebastián's high-elevation La Divisa farm, combining precision agronomy with a spirit of experimentation. Floral Geisha character powered by the intensity and tropical aromas of heavy fermentation. Ten individually packed drip bags (12g each) for simple brewing without specialized equipment.

Raspberry, cherry cordial, jasmine & tropical aroma

A carefully processed Las Brisas lot, dried slowly on raised beds for 20 days and roasted to highlight clarity, sweetness, and structure. A bright but composed cup with layered aromatics and a clean, elegant finish.

Orange blossom, peach, spring honey & candied lemon

A hillside estate coffee from producer Brayan Smith, where cool nights and long ripening cycles bring intensity and clarity. Cherries are depulped the same day, fermented for 24–36 hours, then washed before a slow, shaded drying on raised beds for around 20 days.

Bright, intense & clear hillside-grown Bourbon