Grown With Purpose.
Processed With Science.
Straight from our farms in Chinchiná — El Písamo, our lab for advanced microbiology, and La Guamera, real-fruit co-ferments. Fourth generation. Full traceability.
Finca El Písamo, Chinchiná
Flor a Fruto grows coffee on three farms in Chinchiná, each with its own specialty: La Esperanza for volume coffees, La Guamera for co-ferments, and El Písamo — the one you see here — for advanced microbiology, inoculations and controlled fermentations. Six of the lots on this page come from El Písamo; the fifteen real-fruit co-ferments come from La Guamera, our sister farm — you'll see them in the protocols section below.
We grow Castillo, Colombia and Cenicafé 1 varieties, selected for their cup quality and resilience. Every lot goes through our base protocol: hand-picking, flotation, UV sorting and hand sorting.
Fermentation as an Art
Each lot follows a distinct fermentation profile. We use controlled anaerobic environments, native and selected microorganisms, and precise times of up to 240 hours to develop unique flavor profiles.
Our science team, led by a certified Q-Grader with a master's in agroindustrial microbiology, designs each protocol to maximize the potential of every variety.
Documented Fermentation Protocols
Every lot with controlled fermentation follows a documented, repeatable protocol — not an improvised recipe. We define the time, temperature, pH, and exact strains or microorganisms before we start, and measure the result on every run.
We use two different codes depending on the lab: MI (Inoculated Microorganisms) for fermentations on the coffee alone at El Písamo — like Lactic Acid, MI-33 —, and IFP (Integrated Fermentation Protocol) for the real-fruit co-ferments from La Guamera. MI lots already carry their own code, traceable from start to finish; La Guamera lots will get theirs as we document each protocol.
Co-Fermentation With Real Fruit
La Guamera is our co-ferment farm — a different craft from El Písamo's. Here we isolate and inoculate selected microorganisms together with real fruit (passion fruit, grape, cherry, coconut, and others) under controlled conditions, to build flavor profiles that don't exist in coffee without that intervention.
The “IFP” tag you see on these lots is different from the “Innovation” tag: Innovation is advanced fermentation on the coffee itself, designed at El Písamo (carbonic maceration, selected yeasts) — and it carries its own MI (Inoculated Microorganisms) code, not IFP. The IFP tag, instead, groups the real-fruit co-ferments from La Guamera, which don't have a protocol number assigned yet. Two crafts, two labs.
Available Lots
Each lot tells its own story — a unique combination of variety, terroir and fermentation.
Xochimilco
Two-stage fermentation with our own substrate, 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 gentle lactic acidity.
Native Natural
Anaerobic fermentation with no inoculation — only the farm's native microbiome. The purest expression of terroir.
Double Carbonic
Double carbonic maceration: CO2 + selected strains + native microbiome, 240 hours. One of our longest protocols.
Coco Loco
Co-fermentation with real coconut infusion and controlled microbiology at La Guamera. Creamy sweetness with soft acidity.
Rubí
Co-fermentation with real raspberry and red berries. Wine-like profile, bright and juicy acidity.
Uva Esencial
Co-fermentation with real grape, silky body and red-wine-like acidity.
Cereza Silvestre
Co-fermentation with real cherry. Deep sweetness with a cocoa and liqueur finish.
Terciopelo Amarillo
Co-fermentation with peach and coconut cream. Velvety body, soft sweetness.
Vainilla Silvestre
Co-fermentation with real vanilla. Creamy, round profile, with toasted almond in the finish.
Banano
Co-fermentation with real ripe banana. Intense brown-sugar-like sweetness, dense body.
Naranja Alegre
Co-fermentation with real orange and orange blossom. Bright, aromatic citrus acidity.
Limoncello
Co-fermentation with real lemon and citrus zest. Lively acidity, refreshing profile.
Oro Tropical
Co-fermentation with real pineapple and mango. Intense tropical profile, juicy acidity.
Sombra Negra
Co-fermentation with real blackberry and blueberry. Dark, sweet and deep profile.
Fresalia
Co-fermentation with real strawberry and cherry. Syrup-like sweetness, juicy acidity.
Lulissimo
Co-fermentation with real lulo. Vibrant citrus acidity, typical of Colombian yellow fruit.
Fruit de la Passion
Co-fermentation with real passion fruit, gulupa and banana passion fruit. Intense tropical acidity.
Cannellino
Co-fermentation with real cinnamon and clove. Spiced profile with a bitter chocolate finish.
Yeast Natural
Natural fermentation with selected yeast, designed at El Písamo. Wine-like profile with plum and chocolate notes.
Alto
Innovation protocol designed at El Písamo. Citrus and sweet profile, with caramel in the finish.