Sergio may be relatively new to the world of coffee, but his instincts and decision-making have set him on a promising path. From the beginning, he chose to start small, prioritize quality, and invest in a high-altitude plot of land—knowing it would yield the best possible attributes in the cup.

This particular lot is a testament to those choices. It was a finalist in the prestigious regional competition Tierra de Diversidad, standing out for its clarity and character. Through a careful double fermentation process, Sergio brings out an incredibly creamy texture and layered sweetness, with delicate notes of jasmine and maple syrup.