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Naturally roasted coffee Our Brazil Jacupiranga is a coffee specifically selected for all those who like good coffee but don't want unfamiliar flavors. A very sweet coffee, ideal to drink with milk and enjoy at any time. And yes, it's the one we use in our Cremaet, I know you're going to ask us. Store in a cool, dry place.

Naturally roasted coffeeThis coffee comes from the Cauca plateau, Colombia, a region known for producing bright, sweet coffees with a juicy acidity that never disappoints. There, between 1,800 and 2,050 meters of altitude, small producers cultivate varieties such as Castillo, Caturra, and Colombia, which are then blended into this regional offering.The result is a balanced and versatile coffee, designed for both filter and espresso. In the cup, you'll find sweetness of dark chocolate and hazelnut, a fruity note reminiscent of candied orange, and that clean and pleasant sensation typical of Colombian washed coffees.A classic that's always appealing, perfect to enjoy both black and with milk.Store in a cool, dry place.

Naturally roasted coffee This coffee is grown on the farm of Jesús García, a third-generation producer who has been cultivating coffee with his family for over 30 years. For Jesús, coffee is not just a job: it's a way to uphold a family tradition and continue building a life around something he is truly passionate about.Like many producers in the region, for years he has had to contend with unfair prices, increasingly high production costs, and difficulties finding buyers who value his work as it deserves. Even so, he has never stopped improving. In 2025, he joined the Sueños de Semilla project, an initiative that is allowing him to open new doors and continue prioritizing quality over quantity.In the cup, we find a clean, sweet, and balanced coffee, processed using traditional washed methods. The cherries are handpicked daily, carefully selected to remove defects, and fermented for 30 hours before slowly drying on African beds under indirect sunlight for 15 days. All designed to highlight the clarity and expression of the coffee.Store in a cool, dry place.

Naturally roasted coffeeThis coffee comes from the Cauca plateau, Colombia, a region known for producing bright, sweet coffees with a juicy acidity that never disappoints. There, between 1,800 and 2,050 meters of altitude, small producers cultivate varieties such as Castillo, Caturra, and Colombia, which are then blended into this regional offering.The result is a balanced and versatile coffee, designed for both filter and espresso. In the cup, you'll find sweetness of dark chocolate and hazelnut, a fruity note reminiscent of candied orange, and that clean and pleasant sensation typical of Colombian washed coffees.A classic that's always appealing, perfect to enjoy both black and with milk.Store in a cool, dry place.

Naturally roasted coffeeWe are working with Don Pastor again. If you tried his coffee last year, you know what to expect. This time, however, it comes with a different profile: a new variety, a new expression from his farm, the same way of doing things.Don Pastor is a third-generation coffee grower in San Agustín, Huila, whose history dates back to the beginnings of coffee cultivation in the region. Since he was 18, he has dedicated his life to coffee farming, establishing himself as a respected producer. His farm started with 4,000 Caturra trees, after years of learning alongside his parents, who grew Typica and Caturra, common varieties in the area at the time.He nostalgically recalls a time when producing coffee was simpler, when diseases were not a threat and the soils were more fertile without the need for so many fertilizers. Before, one application a year was enough; nowadays, up to four are needed, along with other products to control diseases. Despite these challenges, Don Pastor has been a pillar in the development of specialty coffee in his community.He was a founding member of the Los Naranjos Association, a group of small producers who, since 2000, have worked to access better markets. Thanks to this initiative, the association has grown to include 90 coffee growers who have achieved more stable prices for their coffee. Even so, it was not until 2018 that Don Pastor managed to sell his coffee as a micro-lot, as until then it was marketed as part of regional blends.Each cherry is harvested at its optimal point of ripeness and left to rest in sealed bags for 8 hours. Then, it is placed in the hopper for an additional 12 hours before going through the pulper. Once pulped, the coffee undergoes a dry fermentation for 36 hours. Subsequently, it is washed 3 to 5 times to ensure its cleanliness and is transferred directly to raised beds, where drying extends between 18 days and one month, depending on sun exposure. To control the drying speed, a sliding roof is used to provide shade when the sun is too intense.Today, his goal is to consolidate his international recognition as a producer of high-quality coffees and to establish direct and lasting relationships with importers and roasters. With this purpose, he seeks to leave behind the sale of his coffee in mixed lots and position himself as a benchmark for specialty coffee in San Agustín.Store in a cool, dry place.

Naturally roasted coffee From the mountains of Pueblo Rico, in Risaralda, comes La Palma, an exceptional coffee grown on the farm of the same name by Yeimy Loaiza. There, between 1,570 and 1,850 meters of altitude, the Gesha variety reaches its maximum expression thanks to a unique microclimate that slows down maturation and concentrates the sugars of the fruit.The work at La Palma combines precision and respect for the environment. The cherries are hand-picked and selectively harvested, sanitized with filtered water and ultraviolet light, and undergo a double classification before being pulped using a Honey process, which preserves part of the mucilage and enhances its natural sweetness. Drying is carried out in two phases: first for twenty days on African beds, and then by controlled mechanical drying that ensures consistency and stability in the bean.Beyond the process, La Palma is also the story of a vision. What began as a livestock project in 2015 transformed into a leading coffee farm in its region, involving local and indigenous families and committing to a sustainable and quality model. Each harvest is the result of that union between technique and community, of a way of working that seeks to leave a positive mark on the land and on the people who cultivate it.In the cup, La Palma displays all the charm of the Gesha variety: bright acidity, silky body, and floral and citrus notes that evoke jasmine and orange blossom. An elegant and luminous coffee that summarizes the soul of Risaralda and the passion of those who make it possible. Store in a cool, dry place.

Naturally roasted decaffeinated coffeeIn Valencian, Caliu is that feeling of warmth, of being comfortable, of sharing a good moment without rushing. And that's exactly what we want with our decaf: that you can enjoy a specialty coffee without sacrificing flavor or the break you deserve.Decaffeinated using a natural, chemical-free process with all the aromas intact, Caliu is a sweet and balanced coffee, perfect both on its own and with milk. Recommended for espresso and Italian methods, although we know some rebels who use it for pour-over… and they're loving it!Because pausing is also an art. Because coffee isn't just caffeine. Because a good decaf DOES exist.Store in a cool, dry place.