Our Coffees · Harvest 2025/26
Each Oro Verde lot is processed by hand at origin, monitored by sensors throughout fermentation and drying, and prepared to give specialty roasters genuinely new material to work with.
Honey-processed Robusta
De-pulped with the mucilage intact, then dried under continuous sensor monitoring. A bright, chocolate-forward cup over a creamy base, the most acid-forward of our three lots.
Extended fermentation · cold-dried
Our flagship lot. Controlled fermentation at 16°C to a pH of 4.3–4.5, then slow cold-drying. A creamy, low-bitter, high-sweet cup with a fruited chocolate character, our highest-scoring coffee.
Natural-processed Robusta
The terroir, undressed. Sun-dried in whole cherry for a medium-bodied, chocolate-and-nut cup with caramel and oak, balanced and dependable for premium espresso blends.
Lot Comparison
| OroVerde 04 | OroVerde 19 | Tradicional | |
|---|---|---|---|
| Process | Honey | Extended fermentation · cold dry | Natural |
| Drying | Raised beds, 14–18 days | Cold dry, 16 days | Patio + raised, 18–22 days |
| Body | Creamy, bright | Creamy, full | Medium |
| Notes | Dark chocolate, hazelnut, walnut | Chocolate, molasses, fruity | Dark chocolate, walnut, caramel |
| Best for | Filter, single-origin espresso | Showcase espresso, slow bar | Premium blends, crema-forward |
| Availability | Limited | Micro-lot | Year-round |