In 1995, the Bayter family began their agricultural venture with an avocado farm in Fresno, Tolima, which thrived until a disease in 2006 led to plummeting prices. Pivoting to coffee between 2009 and 2010, they experimented with various coffee varieties and processing techniques, earning a “Rainforest” certification by 2015. A partnership in 2016 with coffee expert Miguel Jimenez introduced exotic coffee varieties, and by 2018, El Vergel farm was innovating with modern fermentation processes. Today, the farm is renowned for its extensive varietal range and pioneering the kOJI fermentation process, setting new standards in coffee production.

This coffee comes from an amazing group coffee farmers from the the Nariño department, in the region of Sandona and Chachauy! For this project, we build an easy 24 hours fermentation protocol, in which all the farmers were involved with their coffees in their own farms. After the coffee has gone through the fermentation, it´s taken down to a solar dryer where all the coffees are dried together to accomplish a more homogeneous profile and control the moisture levels of all the lots, which are then stabilized in grain pro bags for 125 days before being milled.

In the mountains of San Adolfo, coffee maverick Wilder Lazo’s passion and family legacy converged. His specialty coffee journey began with a varietal program that now boasts over a dozen distinctive coffee varieties. The crown jewel? Gesha Spirits. Its washing process is an art, with double fermentation and sun exposure infused with mandarin peel. The result? A symphony of jasmine, tangerine, and honeysuckle notes. Wilder’s mastery and dedication echo through each sip. Gesha Spirits isn’t just coffee; it’s a legacy—a masterpiece.

The Yirgacheffe region in Ethiopia is celebrated for its exceptional coffee, particularly the Gedeb Chelchele Natural Coffee. Produced by smallholder contributors at the Chelchele washing station, this coffee undergoes a washed drying process. The region’s red/brown fertile soil, elevation of 1950 meters, and innovative processing techniques contribute to its unique character

Ciro Dias Pereira manages Capim Seco farm, having taken over from his brother Rafael, who shifted focus to horses. Ciro, who also co-manages Fazenda Irmãs Pereira with his brother Luiz Paulo of Carmo Coffees, upholds the family tradition of high-quality coffee production. Capim Seco's beans are processed at Fazenda Irmãs Pereira using advanced techniques. Ciro’s passion for coffee is driven by his family's legacy and the recognition of their high-quality products.