Cultivation
At 1,900 meters in the volcanic soils of Sandoná, our plants grow in natural shade alongside banana trees. Warm days, cool nights, and mineral-rich soil create perfect conditions for slow cherry maturation · the foundation of exceptional cup quality.
Selective Harvest
Every cherry is hand-picked at peak ripeness. Unlike mechanical harvesting, our selective picking approach ensures only the sweetest, most developed cherries reach processing · repeated over multiple passes throughout the season.
100% hand-pickedSorting & Selection
After harvest, every cherry is carefully sorted by hand. Damaged, underripe, or overripe cherries are removed. What remains is the foundation of a clean, specialty-grade cup.
Processing
We offer three processing methods depending on your preferences: Washed for a clean and bright profile, Long Fermentation (LH) for complex wine-like notes, and Honey for natural sweetness and body. The method shapes the final flavor · and we let you choose.
Sun Drying
We dry our coffee for a minimum of 9 days under direct sunlight on raised drying beds. This slow, patient process is essential · it allows the bean to preserve its full aromatic profile and develop the sweetness that defines Nariño specialty coffee.
Minimum 9 days · Sun-dried
Roasting
Our on-site roasting facility allows us to deliver freshly roasted coffee within days of your order. We roast to medium profiles that honor the natural characteristics of each variety · bringing out brightness without masking origin.
Quality Control
No coffee leaves the farm without a formal cupping evaluation. Every lot is assessed for fragrance, aroma, acidity, body, and aftertaste · the same rigorous protocol used by international buyers. Our commitment to quality is not a batch achievement; it is the standard we hold every harvest to, year after year.
Specialty Grade · Every Lot