Introducing Elevated Brewing —
During post-harvest processing, controlled fermentation was enhanced with the addition of yeasts created by the intentional fermentation of red fruits. Similar in practice to We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee moment in roasted coffees that are the pinnacle of quality.
Sebastian Ramirez — Pink Bourbon
La Palta — COE Lot 3
El Vergel — Koji Java
Oscar Hernandez — Prodigioso
Wilder — Lasso
The nutrient-diverse soil of Huila, natural sweetness of the Pink Bourbon variety and a pioneering fermentation method has created a coffee that will linger long in the memory.
During post-harvest processing, controlled fermentation was enhanced with the addition of yeasts created by the intentional fermentation of red fruits. Similar in practice to techniques now being seen across South America's coffee-growing regions, this inoculation was designed to maximise the sensory potential of an already exceptional lot.
This Pink Bourbon lot from renowned producer Sebastian Ramirez is the latest to grace our catalogue. Sebastian's reputation as one of Colombian coffee's most influential participants is built on his extensive research into controlled, intentional fermentation methods and the consistently high-quality results he achieves from these.
2018 marked a milestone for El Vergel. Twelve years after planting their first coffee trees, Martha Montenegro and her sons Shady and Elias Bayter kicked off work to understand how controlled fermentation could increase the quality of their harvested crop.
Fast forward six years to 2024 and the Bayter brothers have become synonymous with coffees that exhibit remarkable sensory qualities, driven by pioneering extended fermentation methods.
Wilder Lasso
One of three sons of coffee farmer Segundo Lasso, Wilder has a passion for working with rare varietals and innovative post-harvest processing methods. Formerly a vet, he's applied his knowledge of genetics to a growing programme that is producing coffees with remarkably complex flavour profiles.
High up in the mountains above the north-western city of Jaen, Elmer Tineo Mendoza and his family are producing award-winning coffees. Elmer himself is in charge of crop management and harvest, with eldest son Elvis overseeing the post-harvest process.
In recent years, infrastructural improvements to La Palta (including indoor parabolic drying facilities) have had a big impact on the quality and consistency of the farm's coffees.
In 1953, Ricardo Hernandez purchased Los Nogales. In 2005, his son Ricaurte submitted one of the farm's coffees to the first ever Colombian Cup of Excellence competition… and won. Tragically, Ricaurte lost his life in 2013 when armed guerrillas ambushed him on his way to the farm.
Enrolled in the Colombian Navy at the time, Ricaurte's son Oscar returned home to continue his father’s legacy. Having previously studied environmental management, he had a vision to develop Los Nogales into a research and development centre for pioneering production methods.
Fast forward to 2024 and Oscar is cementing his reputation as one of the country’s most influential coffee producers.
Today, Oscar’s sister Angie (a qualified industrial engineer) and her husband Johan (a microbiologist) spearhead the farm’s research on controlled fermentation.
