From cultivation to cup – our coffee processes

Our coffee grows among shade trees, fruit trees, and diverse natural environments. This natural balance creates a unique microclimate that protects the soil, provides habitats for birds and animals, and shapes the exceptional quality of the beans.
Many of our varieties, such as Caturra, Bourbon, Castillo, and Colombia, have been cultivated for over 60 years; these are complemented by newer varieties like Geisha and Bourbon Rosado, which achieve top scores of up to 92 points (SCAA) in international cuppings.

Natural Process

The coffee cherries are dried whole in the sun immediately after harvesting – without removing the skin or pulp. The fruits are turned regularly over several weeks to ensure even drying.

Result: A particularly intense, fruity taste, full body and complex sweetness.

Washed Process

Here, the pulp is removed after harvesting, the beans ferment for 12–24 hours and are then washed and dried.
Result: Clean, clear cups with light, floral and fruity notes as well as a lively acidity – typical for high-quality Arabica coffee.

Honey Process

Some of the pulp (mucilage) remains on the bean during drying, giving it a sticky, honey-like texture. Depending on drying time, coffees are classified as Yellow, Red, or Black Honey.
Result: Particularly sweet, smooth cups with exciting fruity aromas.

  • What makes our coffee so special?

    Our coffee from the high altitudes of the Macizo Colombiano (up to 2,100 m) combines everything that makes specialty coffee: volcanic soils, an ideal climate, and decades of experience. Over 280 families cultivate their coffee here with passion, care, and respect for nature.

    The result: A coffee that is more than just a drink – it tells stories of people, origins, and dedication. Every sip brings you a little closer to Colombia.