Efrén Echeverría

Learn more about this coffee.

Efrén Echeverría is a producer from Huila who, together with his family, made the move into speciality coffee in 2019 after more than two decades cultivating their farm.

Located between 1,650 and 1,800 metres above sea level, the farm brings together traditional and more exotic varieties such as Tabi and Pink Bourbon, embracing innovative processing methods to express their full potential.

This lot, made up of 60% Tabi and 40% Pink Bourbon, is produced using a natural process with 70 hours of anaerobic fermentation.

The cherries, carefully hand-selected, ferment in sealed barrels before being slowly dried for 20 days under covered patios.

The result is an intense and expressive coffee, with notes of cola, tamarind and jelly sweets, reflecting the curiosity, continuous learning and ambition of a family determined to leave their mark on speciality coffee.

Meet the producer

Efren Echeverria: Innovation from Huila

In the mountains of southern Colombia, in the region of Huila, a coffee is born that speaks of evolution, curiosity and courage. Efrén Echeverría’s lot is the result of more than two decades of work on the farm — and of one pivotal decision: to embrace speciality coffee as a path towards differentiation and excellence.

In 2019, Efrén and his family made that leap. Until then, like many Colombian producers, they had cultivated coffee for years under more traditional models. But something shifted. A desire to learn, improve and explore new possibilities led them to rethink their approach. They realised that the true potential of their farm — located between 1,650 and 1,800 metres above sea level — was still waiting to be unlocked.

Altitude, varieties and a vision for the future

Altitude is one of the defining factors in coffee quality. The higher the elevation, the cooler the temperatures and the slower the cherries ripen. This slower maturation produces denser beans and more complex cup profiles. On Efrén’s farm, this privileged altitude range allows for coffees with remarkable aromatic intensity and structure.

Yet altitude alone is not enough. The Echeverría family chose to combine traditional and more exotic varieties in pursuit of greater expression. This particular lot is made up of 60% Tabi and 40% Pink Bourbon.

Tabi, a Colombian-developed variety, is known for its resilience and its clean, structured profile. Pink Bourbon, meanwhile, has become one of the country’s most sought-after varieties thanks to its aromatic complexity and vibrant acidity. Together, they create a coffee that is both balanced and lively — structured, yet full of character.

A process that makes a difference

If there is one element that truly defines this coffee, it is the process. This is a natural coffee with 70 hours of anaerobic fermentation.

After careful hand-selection of cherries at peak ripeness, the coffee is placed in sealed barrels where it ferments in the absence of oxygen. This controlled environment intensifies microbial activity and enhances the bean’s aromatic development. Over the course of 70 hours, flavour precursors are formed that later translate into a deep and expressive cup.

Following fermentation, the cherries are dried slowly for 20 days under covered patios. This gradual drying stage is essential for stabilising the beans and preserving the complexity developed during fermentation.

An intense and expressive cup

In the cup, the result is bold and memorable. Expect notes of cola and cocoa providing depth, a tamarind base that gives structure, and a jelly sweet undertone adding a juicy sweetness. The acidity, wine-like in character, brings vibrancy without disrupting balance, while the body is creamy and enveloping.

It is a coffee that leaves a lasting impression — expressive and intense, yet carefully constructed and harmonious.

More than a coffee, a declaration of intent

This lot is not only about an attractive sensory profile. It represents the moment a family chose to evolve, invest in learning and take risks to elevate their coffee to a new level. It reflects an open-minded approach to continuous improvement and the ambition to leave a mark within the world of speciality coffee.

Every cup tells that story. And ultimately, that is what makes this coffee truly special.