El Progreso Washed

Discovered in 2009 at El Progreso farm in Acevedo, Colombia, this unique variety of Caturra showcases phenotypical differences that set it apart. The beans are harvested at 24–28° Brix and a pH of 5.6–5.9, ensuring peak sweetness and balance. Following harvest, the coffee undergoes precise processing: pulped, fermented for 34 hours, washed, and parabolically dried for 18–22 days.

El Progreso, a 23-hectare farm managed by Rodrigo Sanchez Valencia, sits at 1,730m and boasts world-class varieties like Geisha and Purple Caturra. Its cutting-edge facilities ensure meticulous quality.