Desnudo Coffee

Honey process

Lot #69. The Colombia variety, honey processed, grown by Martín Horta, a third-generation farmer who with his son Diego shifted the family farm toward high-value lots.

Washed process

Lot #101. A communal lot from San Agustín, Huila bringing together Castillo, Colombia and Caturra, bright acidity and body from the Castillo, sweet fruit from the rest

Anaerobic Natural process

Lot #96. 168 hours of fermentation, farmed by the Horta and Valencia families at 1,650m, dried without sun or heat in a dark room through the rainy harvest.

9oz of freshly roasted whole beans for making cold brew at home, a blend balancing a traditional chocolatey profile with more adventurous beans.

Washed process

Lot #99. A washed decaf of the Castillo variety, the disease-resistant coffee that now makes up most of Colombia's production, chocolatey with citrus acidity.

Natural process

Lot #70. Java from Betico's farm, recently converted to organic, 180 hours of anaerobic fermentation, then thermal shock and a slow drying phase.

Natural process

Lot #91. Caturra from Don Ancelmo Chinchilla's farm La Cumbre, one of the highest in the village, a variety growing rarer each year as disease pressure rises.

Thermal Shock process

Lot #100, from Diego Horta's farm. Their first natural decaf: Castillo sealed for 300 hours of controlled anaerobic ferment, halted by thermal shock, then slow dried.

Honey process

Lot #93. Honey processed Java from Betico's farm in Huila, a variety originally collected in Ethiopia and named for the Indonesian island it travelled to.

Natural process

Lot #74. The rare Papayo variety, an Ethiopian landrace found on only a few Huila farms, grown by 28-year-old Diego Horta. Prolonged anaerobic ferment, natural dried.

Wild process

Lot #68. The Java variety, fermented anaerobically for 192 hours then thermal shocked into a slow drying phase, macadamia and green apple under the fruit.

Washed process

Lot #89. Pink Bourbon, a natural Bourbon mutation with pinkish-salmon fruit, from Yesit and Yoviris Bonilla's farm La Esmeralda. Clean florals, citrus, high sugar.