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Strong, brown, but also gentle.

100% Arabica. Red Catuai Washed is the basis for this espresso, which tastes exactly like its name. With plenty of body, a fine, dark brown tone and plenty of power.

It takes your breath away.

“Vuelta de la Culebra” is one of the best locations for our Arabica variety “Red Catuai”, protected from the wind by tall trees and even a destination for hikers. The anaerobic processing gives the coffee exotic aromas.

Our ace in the hole.

Marsellesa is a type of coffee that grows perfectly here. It has a full body and elegant acidity. It is processed using the natural method and the sugar produced in the process gives it a delicate sweetness.

Already has a lot of fans.

Obatá is one of our favorite Arabicas. On “La Ceiba” we have optimized the quality using a modern cutting technique. In combination with the natural process, aromas of sour cherry are created in combination with nougat and a hint of herbs.

Tropical fruit aromas.

In this lot we have planted Marsellesas on Robusta plants to take advantage of their deeper roots. The very sweet coffee cherries taste like tropical fruits. The anaerobic process enhances these fruity notes.

Storm of passion.

The Obatá plants require special attention here because El Guachipelin is a very stormy place. There they produce very juicy coffee cherries, whose fruity aroma is further enhanced by the anaerobic processing.