how much do you know about coffee .
We have several processes to explain to you before showing you our available coffees
Natural Process
In the natural process, the coffee cherries are picked and left with their outer red cherry skin intact. They are then laid out to ferment naturally. This method allows the beans to absorb flavors from the cherry as they dry. Once the fermentation and drying are complete, the beans are ready for roasting and grinding, offering a distinct taste.
Honey Process
The Honey process involves removing the outer skin of the coffee cherry but leaving the fruit’s mucilage (a sticky, honey-like substance) on the bean. The beans are then left to ferment and dry with this mucilage coating. This process imparts sweet, fruit-like flavors to the coffee, hence the name “Honey.” offering a distinct taste.
Washed Process
In this method, after the ripe cherries are harvested, the skin and mucilage are completely removed, leaving a white, clean bean. The beans are then washed and fermented. After fermentation, they are dried, leading to a final product that is ready for roasting. The washed process typically results in a cleaner, brighter cup of coffee. distinct taste.
SENSUM
COFFEE
ECUADOR
nAME cOFFEE
GESHA WASHED
Microlot coffee
AVAILABLE
nAME cOFFEE
SIDRA WASHED
Microlot coffee
AVAILABLE
nAME cOFFEE
TIPICA WASHED
Microlot coffee
AVAILABLE
nAME cOFFEE
TIPICA Y SIDRA WASHED
Farm Coffee: A Tapestry of Flavors, Regional Origin coffee
AVAILABLE
nAME cOFFEE
CATURRA – TIPICA WASHED
Farm Coffee: A Tapestry of Flavors, Regional Origin coffee
AVAILABLE
nAME cOFFEE
CATURRA WASHED
Farm Coffee: A Tapestry of Flavors, Regional Origin coffee
AVAILABLE
nAME cOFFEE
CATURRA HONEY
Farm Coffee: A Tapestry of Flavors, Regional Origin coffee
AVAILABLE
nAME cOFFEE
PACAMARA HONEY
Microlot coffee
AVAILABLE
English 
Spanish