The Underdog

A collaboration between agronomist André Luíz Garcia and cupper/trader Natália Moreira Brito at Fazenda Jaguara. An extended 72–80 hour natural fermentation on peaberry lots, grown with organic nutrient management, producing a profile that diverges from typical Brazilian cups.

Stone fruit, caramel & plum

A naturally processed lot from Eddy López's La Conchita farm, part of The Underdog's "Bomba de Fruta" line built around distinctive, fruit-forward whole-cherry processing. A super-sweet cup dressed with winey notes.

Red wine, gooseberry & tropical fruits

A limited-edition experimental nanolot from Jairo Arcila at Santa Monica Farm, purchased for the second consecutive year. Cherries are fermented for 72 hours with added peaches and wine yeast, producing a cup reminiscent of delicate peach iced tea with subtle lime hints.

Peach, violet & gooseberry

From Silvia Elena Hincapié at Hacienda Corcega, part of "The Project Farms El Placer" directed by Sebastián Ramírez, which empowers the entrepreneurial women running its farms. Grown in a temperate, 22°C climate and processed with careful, precise washing.

Pink grapefruit, lime & caramel

From CoopeTarrazú, a cooperative founded in 1970 with roughly 2,600 members across the Los Santos region. The co-op controls the entire process from picking through milling, drying, and export, providing technical assistance and financing to its member farmers.

Cacao, herbal & citrus

A rare 90 kg microlot from the May 2021 harvest at Pepe Jijón's Finca Soledad. The Tasos XTD process combines biodynamic fermentation with sensor- and dehumidifier-controlled slow drying, hand-selected by the family for a clean, crisp, juicy cup with a lingering aftertaste.

Muscat grape, jasmine & pineapple

Selectively harvested ripe cherries from the Salaverria family's Finca Miramar, hand-sorted and fermented for 84 hours in temperature-controlled tanks. After depulping, beans soak in water for 10 hours before drying on patios for roughly 21 days down to 10% moisture.

Mango, passion fruit & strawberry

Sourced from around 1,200 smallholder farms delivering to the Koke and Birbes Kela washing stations. Cherry skin and varying amounts of fruit matter are removed before drying on raised beds, bringing out layered lavender and dark chocolate aromatics.

Strawberry, milk chocolate & bergamot

Grown under dense shade canopy in Antigua — Guatemala's highest, driest non-volcanic growing region — and marketed through the Fedecocagua cooperative. A full-bodied, heavily sweet Bourbon with chocolate and fruit undertones.

Vanilla, caramel & butter

From Don Ezequiel Diaz's 3-hectare plantation near Plan Libertad, reached by two hours through lush terrain. Working with Edelmira since 2021, he moved to on-farm washed processing in 2024, producing a clean, fruity batch that showcases the Maragogype variety.

Raisin, dark chocolate & apple