With a core dedication to regenerative farming practices, Juan Dario Gomez and his family are setting the standard of what it means to strive for excellence from farm to cup. Passed down from his father, Juan and his relatives share a passion for standing out in the market with beautifully distinctive coffees and giving back to the land they work. 

The Gomez's focus on prioritizing land preservation also shines through in their meticulous attention to detail in both harvesting and processing their coffees. For this anaerobic natural microlot, the harvesting process is a labor of love separating the unripe berries from ripe ones by hand to be processed for their full potential. The unripe berries are treated to a unique fermentation process, while the ripe berries are pulped and fermented for 96 hours. After a 20-30 day drying process, the result is a beautifully punchy yet delicate cup that we feel lucky to roast and serve to you.

The Gomez family farm is situated at 1,820 MASL in a mountainous landscape where they have provided shade and organic fertilizers to further promote dedication to the land, and to make a flavor-packed cup of coffee that we like to call “all hits no skips!”