A Caturra lot from Finca Nogales in Bruselas, Pitalito, Huila, specifically the Arrayán lot at 1770 masl. Nogales describes this block as home to around 6,000 Caturra trees, positioned to avoid the harsh midday sun while still catching strong afternoon light, a small detail, but one that shows how deliberate the farming is.
Post-harvest, it’s kept clean and controlled: careful picking, flotation, 24-hour fermentation, thorough washing, then sun-drying on raised beds. After hulling, only the resulting Excelso coffee is used.
Then comes the decaf process, and this is why it drinks like real coffee.
The beans are soaked in hot water for several hours, repeated twice, using heat to extract caffeine. After that, a natural solvent called “mosto”, derived from coffee pulp or husk, is added and the beans rest for 24 hours. A final wash removes any residues, and the coffee dries again for around five days.
In our roast, this Caturra leans fruit-forward and creamy.
Think red grape and lychee, with a rounder, more cushiony mouthfeel than the Typica. It’s still clean, still precise, but it lands a little deeper and softer, like the same suit in a heavier fabric.
TYPICA DECAF vs CATURRA DECAF
Both coffees are decaffeinated using the same “mosto” method from Nogales, designed to preserve sweetness, clarity, and structure. The difference is the variety and how it translates in the cup.
Typica is lighter and more lifted, white peach, milky oolong tea, with a silky, tea-like finish.
Caturra is slightly deeper and rounder, red grape and lychee, with a creamier, more cushiony mouthfeel.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
