María E Pulgarín
Natural Process
Finca El Betel, located in Apía, Risaralda, is a family legacy led by María Elena Pulgarín. At 1,460 meters above sea level, she grows chemical-free Castillo coffee, fostering biodiversity. Since 2017, she has produced natural coffee through a careful process that enhances its unique flavor.
Hernando Tapasco
Wush Wush – Natural Process
Hernando Tapasco is a specialty coffee expert known for his natural, controlled fermentation process, using only native microorganisms to enhance the flavor and quality of the beans.
Oscar Restrepo
Pink Bourbon – Natural Process
Oscar Restrepo produces high-quality coffee through careful cherry selection, precise drying, and cultivation of exotic varieties like Bourbon. His process results in complex, sweet, and vibrant coffees.
Hernando Tapasco
Geisha – Washing Process
Hernando Tapasco is a respected leader in the specialty coffee world, known for his deep knowledge of processing and cupping. His commitment to excellence and careful attention to detail ensure consistently high-quality coffees
Olga Botero
Pink Bourbon – Natural Process
Olga Lucía Botero leads Café y Procesos SAS, ensuring exceptional coffee quality through precise processing and natural fermentation methods.
Sergio Londoño
Sudan Rume – Honey Process
Sergio Londoño is a third-generation coffee producer building on his family’s legacy while forging his own path. His coffee is known for its careful processing, including selective harvesting and extended fermentation, resulting in unique and expressive flavor profiles.
Hernando Tapasco
Natural Tatamá
Natural Tatamá is inspired by the Tatamá National Park in Risaralda, a region known for its rich coffee culture and natural beauty. With improved techniques, local producers now embrace natural processing, creating coffees with fuller body and vibrant red fruit notes.
Chapolera By Women
This exceptional lot is the result of the joint work of three outstanding Colombian producers: Lina Restrepo, María Elena, and Noralba Benítez. Carefully cultivated in Risaralda, it combines meticulous cherry selection, controlled fermentations, and traditional natural processing methods.