Level - Special Espresso

Jhon Ortiz and Nelly Morales left cattle farming in 2021 to pursue a new path in specialty coffee. From early days, their humility and drive stood out—earning the trust of Nomad Coffee and support from Makicuna, who helped improve drying, processing, and infrastructure in 2024.

This washed lot begins with flotation sorting, followed by 24 hours of fermentation, pulping, and a clean wash. It’s then dried slowly on raised beds under canopy, bringing clarity and balance to the cup. A partnership rooted in progress—and a coffee that reflects it.

Expect notes of Yellow Plum, Apricot and Black Tea

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 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 10). 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.