Nestled in the fertile soils of the Antigua Valley, Finace Pulca is a heritage rich farm dating back to 1541. Cultivated by the Zelaya family since the 1800s, this third-generation farm acquired and produced Arabica coffee. 

Preserving its heritage, the coffee plantation upholds the cultivation of original varieties, namely red and yellow Bourbón and Typica. Situated in the unique microclimate and elevated points of the prestigious soils in the Antigua Valley, the coffee beans undergo meticulous processing and washing with crystal-clear spring water from the surrounding mountains.

The estate employs a proactive approach to cultivation, maintaining well-spaced rows of coffee trees. A strategic pruning cycle, occurring every three years, involves selectively stumping one row in three, fostering a healthy balance by allowing more light and air to nourish the remaining trees while integrating young plants into production without disrupting root systems.

The roots of Natália Brito trace back to 2001, when agronomist and researcher Antonio Wander, alongside two agronomists, ventured into planting coffee. In 2013, Antonio’s son, André Luiz and partner Natália took over. They embarked on a journey of innovation, employing sustainable planting techniques to maximize the utilization of natural resources.

Tucked away in the Campo das Vertentes region—an area rich in gold rush history—the 90-hectare Jaguara farm specializes in the cultivation of natural coffees. Jaguara is a place where tradition meets progress. In 2019, their dedication was recognized on a national stage when one of their micro-lots placed fifth in Brazil’s prestigious Cup of Excellence, earning an outstanding score of 90.47 points.

Pioneers in coffee fermentation, the Jaguara team explores both anaerobic and aerobic methods, using barrels, fermentation tanks, drying boxes, and bags to create truly distinctive and exotic flavour profiles. Their passion for innovation continues to push the boundaries of what coffee can be.

Situated in the central-western region of Colombia, Tolima Department is home to Ibagué, its capital. Renowned as Colombias largest coffee producer, Tolima contributes to 12% of the nations coffee production.

Tolima coffee is characterized by its floral aroma, balanced acidity, and exceptional cup profile, a result of the region’s unique topography and geographic conditions.

This coffee has been decaffeinated using the sugarcane decaf process, a natural method that utilizes a solvent derived from sugarcane molasses.

Byron Corrales and his family have been producing coffee in Nicaragua since 1981, for 4 generations. To commemorate their roots, they named their farm Los Pinos, ‘The Pines.’ Starting with bare land and two cows as their first staff, they planted forests to solve local water issues and honor the tradition of sustainable coffee farming. Today, Los Pinos is a symbol of resilience, employing women to hand-process coffee with care, celebrating the energy of nature and community in every cup. Los Pinos uses a 48-hour natural anaerobic fermentation process, enhancing the complexity and flavour profile of the coffee.