Nestled in the fertile soils of the Antigua Valley, Finca Pulcal is a heritage rich farm dating back to 1541. Cultivated by the Zelaya family since the 1800s, this third-generation farm acquired and produced Arabica coffee. 

Preserving its heritage, the coffee plantation upholds the cultivation of original varieties, namely red and yellow Bourbón and Typica. Situated in the unique microclimate and elevated points of the prestigious soils in the Antigua Valley, the coffee beans undergo meticulous processing and washing with crystal-clear spring water from the surrounding mountains.

The estate employs a proactive approach to cultivation, maintaining well-spaced rows of coffee trees. A strategic pruning cycle, occurring every three years, involves selectively stumping one row in three, fostering a healthy balance by allowing more light and air to nourish the remaining trees while integrating young plants into production without disrupting root systems.

The roots of Natália Brito trace back to 2001, when agronomist and researcher Antonio Wander, alongside two agronomists, ventured into planting coffee. In 2013, Antonio’s son, André Luiz and partner Natália took over. They embarked on a journey of innovation, employing sustainable planting techniques to maximize the utilization of natural resources.

Tucked away in the Campo das Vertentes region—an area rich in gold rush history—the 90-hectare Jaguara farm specializes in the cultivation of natural coffees. Jaguara is a place where tradition meets progress. In 2019, their dedication was recognized on a national stage when one of their micro-lots placed fifth in Brazil’s prestigious Cup of Excellence, earning an outstanding score of 90.47 points.

Pioneers in coffee fermentation, the Jaguara team explores both anaerobic and aerobic methods, using barrels, fermentation tanks, drying boxes, and bags to create truly distinctive and exotic flavour profiles. Their passion for innovation continues to push the boundaries of what coffee can be.

David Flores, a third-generation coffee producer, serves as the general manager of Finca El Morito. The farm boasts a diverse range of coffee beans, including Yellow Caturra, Bourbon, Typica, Geisha, Marshall, Catuai, and Catimor. Employing a meticulous approach, the farm engages in selective harvesting, followed by a waterless pulping process. The coffee undergoes washing and fermentation for 8 to 12 hours in cherry form, and an additional 72 hours in parchment after pulping. The drying process occurs under transparent calamine dryer modules and solar tents, typically taking 26 to 30 days on average.

Finca El Morito prioritizes environmentally friendly practices, utilizing compost for coffee cultivation while minimizing fertilizer usage. Nestled within the natural surroundings of the forest, the farm embodies a commitment to harmonizing with the local environment. Investing in post-harvest technology, the farm features tanks, tubs, drying areas, and warehouses. Moreover, management activities are in place for soil conservation, water utilization, preservation of native species, and the incorporation of compost into coffee trees.

Situated in the central-western region of Colombia, Tolima Department is home to Ibagué, its capital. Renowned as Colombias largest coffee producer, Tolima contributes to 12% of the nations coffee production.

Tolima coffee is characterized by its floral aroma, balanced acidity, and exceptional cup profile, a result of the region’s unique topography and geographic conditions.

This coffee has been decaffeinated using the sugarcane decaf process, a natural method that utilizes a solvent derived from sugarcane molasses.