Grown with Purpose.
Processed with Science.
Direct from Finca El Písamo in the heart of Colombia's Coffee Axis. Fourth generation. Controlled fermentation lots. Full traceability.
Finca El Písamo, Chinchiná
Located in Colombia's Coffee Axis at 1,550 MASL, Finca El Písamo has cultivated coffee for four generations. What began as a family tradition has evolved into a fermentation laboratory where science meets terroir.
We grow Castillo, Colombia, and Cenicafé 1 varieties, selected for their cup quality and resilience. Every lot goes through our base protocol: manual harvesting, flotation, UV selection, and manual sorting.
Fermentation as Art
Each lot follows a distinct fermentation profile. We use controlled anaerobic environments, native and selected microorganisms, and precise times from 120 to 240 hours to develop unique flavor profiles.
Our scientific team, led by a certified Q-Grader with a master's in agroindustrial microbiology, designs each protocol to maximize the potential of each variety.
Available Lots
Each lot tells its own story — a unique combination of variety, terroir, and fermentation.
Xochimilco
Two-stage fermentation with orange peel, S. cerevisiae and L. pentosus. Complex tropical profile with layers of flavor.
Lactic Acid
Bioreactor with Lactobacillus starter, pH 3.8-4.2. Silky body and soft lactic acidity.
Native Natural
Anaerobic fermentation without inoculation — only the farm's native microbiome. The purest expression of terroir.
Double Carbonic
Double carbonic maceration: CO2 + selected strains + native microbiome, 240 hours. Our highest SCA score.
