FINCA LA PADERA

• Cinnamon Infused with Wine Yeast
• Sweet Baking Spice
• Lemon & Orange Citrus
• Intense and Layered Flavour Profile

A medium to full bodied coffee with a smooth, rounded mouthfeel with a bright yet controlled acidity and long, expressive finish with warming spice notes.

COUNTRY/REGION OF COFFEE:

Huila and Quindío, Colombia

BEAN TYPE:

Arabica

ALTITUDE:

1,600 – 1,900 m.a.s.l

VARIETAL:

Pink Bourbon, Castillo, Caturra, Geisha

PROCESS:

Anaerobic Fermentation with wine yeast, Honey, Natural

ROAST: 

• Medium

• Cafetiere: Accentuates body and spice complexity
• Filter/Pour-Over (V60, Chemex): Highlights citrus clarity and layered fermentation notes
• Espresso: Intense, aromatic shot with sweet spice and citrus lift
• AeroPress/Mokka Pot: Delivers a bold, flavour forward cup

We work with trusted farms that prioritise responsible growing practices, ensuring quality coffee at its source. All products are roasted and packed in the UK, allowing us to maintain control, consistency and reduce unnecessary transport.

Our packaging is fully recyclable, with biodegradable options across selected ranges, and we actively minimise waste throughout our operations, from production to fulfilment.

From sourcing to delivery, every step is considered to balance quality, responsibility and long-term sustainability.