Lot Zero

Grown by Jairo Arcila on Finca Santa Mónica. An experimental micro-lot: 72 hours of dry fermentation with the pulp intact, wine yeast and cinnamon sticks added for complexity, before pulping and drying on raised beds — pushing the usually workhorse Castillo varietal into a bold, spiced, citrus-bright cup.

Cinnamon Bun, Cacao Nibs, Papaya, Caramel, Lime

Grown by Wilton Benitez at Granja Paraíso 92. Hand-picked ripe cherries are sanitized with ozonated water and UV light, briefly shocked in 90°C water, then fermented for 62 hours in sealed bioreactors with SafLager S-23 yeast before slow drying — a juicy, exceptionally clean and complex cup with layered dried-fruit sweetness.

Dried Dates, Golden Raisin, Blackcurrant, Blueberry, Red Grape

Grown by Wilton Benitez at Finca La Macarena. Hand-selected cherries are double-sterilized with ozonated water and UV light, then double-fermented — 48 hours with a specific yeast, then a further 68 hours — before sugar-cane-derived ethyl acetate decaffeination, designed to strip caffeine while keeping the coffee's natural sweetness and aromatics intact.

Cacao Nibs, Magnolia, Orange Blossom, Watermelon, Maple Syrup

Hand-picked cherries from three regions — Huila, Tolima and Caldas — processed at El Vergel Estate through a 24-hour pre-fermentation, whole-cherry fermentation, then a 5-day anaerobic co-fermentation with dehydrated strawberries and selected yeasts before mechanical drying. An explosive, modern cup layered with strawberry, red fruit and brown sugar over milk chocolate.

Strawberry, Red Fruits, Brown Sugar, Lemon

A regional-blend decaf sourced from multiple washed lots across Antioquia, Tolima and Cauca, decaffeinated with ethyl acetate — a naturally derived molasses-based method that strips caffeine while preserving aromatics, with residual traces removed by steam. Round, chocolatey and sweet.

Almond, Apple, Brown Sugar, Dark Chocolate

Grown by Don Alexis Coffee on the hybrid Esperanza varietal, bred for both cup quality and agronomic resilience. The thermic natural process builds sweetness and body while keeping the cup clean, landing on tropical fruit and citrus over a cocoa-hazelnut-vanilla base.

White Wine, Citrus Peel, Pineapple, Mango, Vanilla, Cocoa Hazelnut

From Finca Chorora, a steep hillside farm ringed by cloud forest and crossed by an ancient Inca trail, owned by Olinka Velez. The "Passion Flowers" process pulps the cherries while retaining some mucilage, then ferments them with the cherry skins and selected lactic bacteria under CO₂ for 72 hours before washing and drying on African beds — built to heighten the floral complexity and delicate acidity the Sidra varietal is known for.

Red Fruits, Peach, Plum, Lime, Light Floral

Grown by the Dukamo family at Shantawene Estate in collaboration with more than 2,500 smallholder farmers in Bombe, Sidama. Washed with an aerobic fermentation for an elegant, floral cup — violet and yellow peach over honey and orange, finishing in dark chocolate.

Yellow Peach, Honey, Orange, Violet, Dark Chocolate

From the 400-acre Green Land estate, farmed by FAO-honored Q Grader U Sai Wan Maing, one of the driving figures behind Myanmar's emerging specialty scene. SL-28 grown under shade from macadamia and silver oak trees, naturally processed into a sweet, creamy cup with red berry and chocolate notes.

Red Berries, Chocolate, Spices, Fruity