The Farms
Three farms in Chinchiná, Caldas. Four generations of the same family. Each farm specialized in what it does best, and you can taste it in the cup.
Chinchiná, Caldas
Our three farms are located in Chinchiná, a municipality in the department of Caldas, in the central zone of Colombia's Coffee Region. This region is world-renowned for producing some of the most exceptional coffees in the world.
At 1,550 meters above sea level, our coffee fields benefit from a unique microclimate: temperatures between 18°C and 24°C, well-distributed rainfall, and mineral-rich volcanic soils that give our coffee an unmatched character.
We don't do everything everywhere
Each farm specialized in what it does best, and you can taste it in the cup.
La Esperanza
Volume coffees, consistent batch after batch. This is where our washed coffee and our decaf are born — the ones we drink every day.
View Roasted CoffeeEl Písamo
Advanced microbiology, inoculations and controlled fermentations. This is the lab where we design and measure every IFP: Integrated Fermentation Protocol, a distinct fermentation recipe for each lot.
View Green CoffeeLa Guamera
Co-ferments. The lots that combine fruit and selected microorganisms to build profiles that don't exist anywhere else.
View Roasted CoffeeCastillo, Colombia and Cenicafé 1
We grow three varieties carefully selected for their cup quality and their resilience to changing climate, shared across our farms.
Castillo — developed by Cenicafé, offers rust resistance with excellent cup quality. Base of our Xochimilco lot (SCA 86.5).
Cenicafé 1 — the newest variety, with a clean profile and silky body. Star of our Lactic Acid lot (SCA 87.0).
Colombia — a compound variety with great adaptability and consistency in quality.
Being planted — Castalia, Celestra and Cocoon. Three new varieties already planted, not yet in the cup.
Four Generations of Coffee
What began as a family tradition four generations ago has evolved into a project where science and terroir converge. The land our grandparents worked with intuition and respect, we now work with controlled fermentation protocols, applied microbiology and full traceability — each farm contributing its own specialty.
Our team combines inherited agricultural experience with training in food engineering, agroindustrial microbiology and design. Every lot we produce is the result of this fusion.
Regenerative Agriculture
On our farms we practice regenerative agriculture. Integrated shade management with native trees, composting of coffee processing byproducts, soil health monitoring and field analysis that guide our management decisions.
We believe exceptional coffee can only grow in a healthy ecosystem.
Visit Our Farms
Whether you're a roaster, importer or simply passionate about coffee, we'd love to host you.
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