Six coffee identities defining specialty sourcing in Latin America today — from championship nano-lots to sugarcane-process decaf that cups like the real thing.
01 · thermal-shockBeans are sealed by controlled hot and cold water shocks after fermentation, arresting enzymatic activity at its peak. The result is extreme clarity, a clean structure and vivid fruit expression that survives shipping and storage.
02 · anaerobicSingle and double fermentations in sealed bioreactors, inoculated with selected microorganisms and monitored by pH and temperature. Deep, wine-like complexity with layered aromatics you cannot reach through washed processing alone.
Geisha, Sudan Rume, Pink Bourbon and Java grown above 1,800 m in Cauca, Huila and Nariño. Delicate, aromatic and floral profiles that reward careful roasting and slow brewing.
Koji spores, lager yeasts and co-innovation lots developed between producer, laboratory and roaster. Umami-driven sweetness and floral notes that are still uncommon on any menu.
05 · competitionNano-lots scored 89+ and used by national and world-stage competitors in Brewers Cup, Barista Championship and Cup of Excellence contexts. Reserved, allocated and traceable to the individual competitor when relevant.
Sugarcane-process (EA natural) decaffeination applied to specialty green from the same producers. Aromatics, sweetness and body remain intact — a decaf that cups like caffeinated specialty, not a compromise.
Tell us the profile, cup range and volume — we match you to the producer who owns it.