A balanced field blend of Castillo and Caturra from Teodolfo López in Huila, Colombia. Plum jam, hazelnut, and maple syrup—comforting and sweet, ideal for espresso.

Teodolfo López is originally from Cauca, Colombia. In 1998, he and his wife relocated to Huila due to regional unrest. Over time, they established Finca Los Naranjos in Salado Blanco, situated at 1800 MASL.

Teo cultivates Castillo and Caturra, and his approach to processing continues to evolve. This year, he’s shifted entirely to anaerobic fermentation, omitting oxidation to produce a cleaner, more expressive profile. The result is a cup that reflects both precision and place.

Flavour Notes: Plum-Jam, Hazelnut, Maple Syrup

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.