Our trip to Nicaragua aims to review the work we do in 2019 and lay the foundations for the new harvest with our supplier. The R&D team carries out various training, field inspections and finally launches 8 new experiments.

Our team travels to the Aneca Ilamatepec region in El Salvador with the aim of carrying out 8 experiments based on the performance of new and exceptional processes from which we hope to obtain very good results in the cup.

In January 2020 we traveled to the province of Moyobamba in Peru with a project to establish a new work plan that includes training and research at origin and which aims to develop the production of very high quality coffee.

At three farms in Muranga & Kiambu County we launched Natural Process coffee experiments based on aerobic fermentation and anaerobic fermentation looking for complex coffees with exceptional results.

We traveled to Guatemala a very special place where, under unique conditions, our exclusive project for the creation of a Special Robusta was born. For this we carry out micro experiments and obtain interesting results.

We started experimenting with Arabica fermentation in the San Marcos and Freijanes region of Guatemala 2 years ago, this year we moved to this fantastic place to update the recipes and add new ones.

In December 2019, we made a change in production techniques in the Sidama region, introducing combined fermentations and various drying techniques that, together with a unique genetics and the particular ecosystem of this region, report excellent results.

In this project we work directly with small producers in the Huila region to study how the change of many variables in the fermentation process directly influences obtaining very interesting and different results than what we are used to.

The Dominican Republic is a very attractive country to carry out our micro-experiments, with its very humid tropical climate and the closed ecosystem of the island, the first results we obtain in the Barahona region are very interesting.

Research to compare the two different roasting systems used by the Loring, Giesen and Probat roasters. To do this, we carry out tests with the roasting of four different types of coffee in different roasting profiles and that we taste in different time spaces.