This lot comes straight from Finca Adolfos in Musula, Marcala. It is produced by Bryan Bautista, a dedicated grower who established his farm in late 2022 to cultivate speciality coffee while protecting the local ecosystem. 

Grown at 1,600 metres, this Bourbon and Catuai mix reflects serious terroir. The high-elevation environment, combined with Bryan’s focus on organic soil health and shade canopy, creates a cup profile known for deep sweetness, vibrant fruit character, and exceptional balance. 

The processing here takes serious graft. Whole cherries undergo a controlled 68-hour vacuum-sealed fermentation before being spread across patios to dry slowly over 22 days. Local neighbours help hand-pick the cherries at peak ripeness, making each harvest a collective effort that absolutely pays off. 

As Bryan puts it: “I hope you enjoy it, that it gives you a new experience, and that your palate asks for it again and again.”

“Think juicy berries, ripe strawberries, and stone fruits, wrapped up in a creamy body with a zippy citrus kick and a sweet peachy finish. Dark nights, bright flavours. Nothing boring about this one.”
 Simona, Coffee Quality Lead