Santaromero

A 54kg microlot from Luis Marcelino's Aroma Nativo facility, sourced through The Veci Project, which works with farmers who have sound agricultural practices but lack their own processing infrastructure. Ripest cherries went through controlled hydro-honey fermentation, extended raised-bed drying and three months of stabilization. November 2025 harvest. Source: santaromerocoffee.com.

Dragon fruit, floral, mulberry, creamy

Dried coffee-cherry husk (cascara) from Wilfredo Ule's Finca Alcatraz — a versatile product for any season, brewed hot or cold or used in mixology. Source: santaromerocoffee.com.

Fruity, sweet, cranberry

Sandra and Francisco Arias have spent years refining fermentation technique on their Quindío farm. Cherries are hand-picked and selected, fermented anaerobically for 72 hours, dried to 50%, rehydrated for 24 hours, then sun-dried for a month and stabilized three months before milling — "the perfect blend of variety, fermentation and terroir." Name translates to "what the future will bring." September 2025 harvest. Source: santaromerocoffee.com.

Plums, strawberries, nutmeg

Carlos Guamanga and his wife Patricia farm sustainably alongside a natural forest reserve; this lot was harvested through Azahar's "Pickers Project," which pays full-time pickers employee-level salaries and benefits — uncommon in coffee harvesting. Clean cup, pleasing acidity and distinctive sweetness typical of traditional Colombian coffee. September 2025 harvest. Source: santaromerocoffee.com.

Floral, pink berries, sugar cane

Miller Walles moved from sugar cane farming into coffee 21 years ago when he bought La Morelia, transforming wild, infertile land — with his wife Dadny Salinas and son Rivaldo — into a farm now growing six coffee varieties across ten hectares alongside a protected forest reserve. Cherries are hand-selected, flotation-sorted, water-fermented, washed and slow-dried over 15 days. "The sweetness of Colombia, with a hint of Kenyan coffee." September 2025 harvest. Source: santaromerocoffee.com.

Herbal, sugar cane, citrus acidity

From Brayan Smith, a third-generation Huila coffee grower who leads a regional specialty-coffee association and mentors small-scale farmers on processing and new varieties. Cherries are flotation-sorted, oxidized 72 hours in open containers, fermented underwater for 30 hours, washed, then air-dried 11 days for complexity and stability. November 2025 harvest. Source: santaromerocoffee.com.

Floral, stone fruits, chocolate

A washed Nariño from small-scale farms at significant altitude, where the region's slow-ripening ecosystem gives the cherries extra development time. Hand-picked, depulped, fermented 12 hours and dried 15-20 days. November 2024 harvest. Source: santaromerocoffee.com.

Dark berries, orange, mandarine, figs, honey

A microlot developed by Ana María Donneys exclusively for Santaromero. Ana María is the sixth generation of her family to grow coffee, took over her grandfather's farms in 2019 to found Café Primitivo, and co-founded the Colombian chapter of the International Women's Coffee Alliance. Her "Natural Direct" process — cherry selection at harvest, by flotation, and by final hand-sorting before sun-drying — was designed to showcase the pure character of Caturra grown in her farm's soils. November 2025 harvest. Source: santaromerocoffee.com.

Berries, chocolate, winey

A washed decaf from the Meseta de Popayán, decaffeinated using the sugar-cane ethyl acetate method (8 hours) to dissolve caffeine while preserving the coffee's natural character — delicate floral aromas and smooth caramel sweetness from the region's consistent climate. Manually harvested with a 12h + 48h tank fermentation. November 2025 harvest. Source: santaromerocoffee.com.

Dark chocolate, molasses, silky body

A Colombian specialty blend built to capture the traditional street-coffee experience of Bogotá, balancing Colombian coffee's natural sweetness with the added depth of natural-processed beans. Suited for everyday espresso or moka preparation, sourced from farms practicing sustainable, value-added production. Source: santaromerocoffee.com.

Chocolate, caramel, red fruit