Way back in 2023 we released a delish brew by the name of La Linea. This is the very same farm by the very same family. However, as Don Elias Roa will happily do, he’ll give stewardship of his land to his children. Diamante with Derlin and Diego and Refugio with Brayan and Yurany. Yurany has been working over the last few harvests at Finca Tamana to polish her knowledge and set her newfound love of agriculture into success. 

Whilst this coffee is selectively handpicked and harvested from Refugio all processing happens at Finca Tamana. The whole cherry undergoes a bulk ferment of 24-36 hours in open air hoppers, before being depulped. The coffee and its mucilage then undergo a further ferment of 24 hours in stainless steel tanks, preventing over-fermented flavours from developing. Then a wet eco-mill is used to remove mucilage, reducing water use by over 100 times. The coffee is then floated to remove any low density beans and to even the moisture throughout. Finally the coffee is dried for 20 to 30 days to reach ideal moisture levels.

We’re so happy to keep working with the Campos Roa family and to add another family member to ours. Whether Yurany’s coffee gets to be singled out like this, or becomes part of La Familia; everyone’s favourite bi-annual origin blend. We’re secretly hoping she’ll go into the crazy processing like Diego does, but we’re happy to bring in anything Refugio produces.