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Artemis Blue

$

8

/lb

Andrés is known for the way he names his coffees, often drawing inspiration from moments, ideas, and stories that leave a lasting impression. Artemis Blue is no exception. Released in April 2026, the name celebrates one of humanity’s great modern milestones through the Artemis program lunar missions, while also capturing a flavor profile designed to be unforgettable. Built through an extended double fermentation—96 hours in cherry followed by 72 hours after depulping—this coffee develops remarkable depth and complexity. In the cup, it opens with rich chocolate notes, followed by a deep prune-like sweetness and a winey acidity that brings structure, elegance, and a long, memorable finish.

Taste Profile

Winey
Dark Chocolate
Prune

Variety

Castillo, Colombia
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The Process

How this coffee was produced

A honey process with an extended fermentation

Harvesting & Selection

Ripe cherries are carefully harvested and selected. They are then floated for density separation and hand-sorted to remove underripe, overripe, and dry cherries.

Processing and Fermentation

The cherries are fermented in open tanks with water for 96 hours. Afterward, they are depulped and transferred to closed tanks for an additional 72 hours of fermentation without water.

Drying

The coffee is first pre-dried on raised sun beds, then finished in mechanical dryers until it reaches approximately 10% moisture content.

About the producer

Andres Cardona

From a 12-year-old coffee worker to a processing innovator, Andres turns his farm into a community hub, uplifting local producers with quality coffee.

About the farm

La Ilusión

La Ilusión is Andrés’s family farm, a cherished inheritance passed down through generations. Today, his parents call it home, and for years, it has been both their paradise and their livelihood. Nestled in Santa Bárbara, a small town just an hour and a half from Medellín, the farm thrives with coffee plants, chickens, and various birds. Andrés dreams of transforming La Ilusión into a coffee processing facility, providing local farmers with a space to process high-quality, differentiated coffee.

Altitude

1650 m

Size of the farm

4 Hectares & 6 employees

Varieties

Castillo ,Colombia, Cenicafe 1

Harvest Season

October - December

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