Microlots
These are coffees that are selected based on their profile, variety and the reflection of their terroir. Coffees that express a fine sweetness, with a well-balanced body and outstanding fruity notes.
an explosion of flavors
Inoculated
The inoculation of beans during the fermentation process is a technique used to control and further improve the quality of the beans. This technique involves the addition of microorganisms, bacteria or yeasts depending on the profile we are looking to obtain.
Exotics
Very small lots of high-end exotic varieties. These lots are usually exotic varieties or alternatively processed coffees, washed coffee, naturals or honey undergoing Aerobic or Anaerobic fermentation processes.
