In our second year with Ovalle, we're featuring a larger lot, serving as our milk espresso for the season. At Finca El Oregano, sustainability is key, with efficient irrigation. Experience a burst of fruity flavors with a cacao finish.

Diana & Hector Ovalle - Finca El Oregano - Caturra - Natural

This decaf coffee from the native lands of Nasa Wesx in Planadas and Gaitania is ethyl-acetate decaffeinated using a sugar cane process. With a natural process, it offers funky and fruity flavors, suitable for both espresso and filter.

Nasa Wesx - Tolima - Blend of varieties - Decaf

This coffee by Luzmila Gonzales is from El Oasis farm, uses strict ripeness criteria, is floated and hand-sorted, undergoes 30 hours underwater fermentation, and is gently washed and dried. Luzmila has been a first-generation coffee farmer since 2008, supported by her husband Eider.

Luzmila Gonzalez - El Oasis - Caturra - Washed

Luiz Framarion's passion for the countryside and agriculture led him back to coffee growing. In 2006, he started his own coffee plantation in Brazil, embracing his inheritance and dedication to coffee growing.

Luiz Framarion - Fazenda Taquaral - Yellow Bourbon

This coffee was grown by Luz Helena Salazar at the Maracay farm. Over the last 20 years, she has focused on producing specialty coffee, benefiting from Cofinet's support in improving practices and producing high-quality cherries.

Luz Helena Salazar - Maracay - Caturra - Natural

This coffee is sourced from Santiago Patiño's El Ocaso farm, employing regenerative agricultural practices. The Tabi varietal is hand-picked, fermented anaerobically, and carefully processed for optimal flavor.

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