About the Farm: El Sendero

El Sendero represents a carefully orchestrated vision across two distinct properties in Cauca, each selected for its ability to nurture premium varietals.

The first farm cultivates Geisha, Chiroso, and Papayo—varieties that thrive in its specific microclimate. The second focuses on Bourbon Rosado, Geisha, and Sidra, each expressing unique characteristics shaped by the terroir. Together, these 4 hectares are managed by a dedicated team of 3 employees who ensure meticulous care from seedling to harvest.

Currently, the operation is expanding beyond the farm gates. While upgrading processing infrastructure and capacity on-site, cherry collection points have been strategically established throughout Nariño and Cauca. This network allows for greater volume and consistency—processing happens at these centralized locations where quality control can be standardized across every batch.

It's a model built for scale without sacrificing precision: small, focused farms producing exceptional fruit, supported by a broader processing network that ensures each lot reaches its full potential.

Farm Details

• Size: 4 Hectares
• Team: 3 employees
• Varieties: Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra

Flavor Profile

The Cup

This Caturra captivates with delicate florality and exceptional balance—tasting it feels like sipping fresh honey straight from the spoon. It's a coffee that manages to be both complex and comforting, revealing layers of sweetness without ever losing its composure.

Andrés crafts this profile through careful timing and patience: whole cherries ferment for 48 hours, building foundational sweetness and depth. After depulping, a second 24-hour fermentation refines the flavor, adding brightness and nuance. The coffee is then dried slowly and deliberately to lock in all that natural sweetness.

The Process: Semi-Washed

This is a semi-washed coffee, where technique creates the best of both worlds.

The cherries are depulped without water—a dry depulping that preserves concentrated sugars and fruit character. Then comes fermentation with water, a step that develops sweeter, fruitier notes while maintaining the clean clarity you'd expect from a fully washed coffee.

It's a hybrid approach: the fruit-forward richness of natural processing meets the bright, balanced structure of washed coffee. The result is a cup that feels vibrant yet refined, sweet yet transparent—a testament to Andrés' understanding of how each step shapes the final flavor.