Rodolfo E. Boillat carries on his family’s tradition as the third generation specialising in coffee production. He now takes great pride in having his daughter, Ariela M. Boillat, join the business as the fourth generation.

They have refined their approach to planting and milling, striving for unparalleled quality. While their main varieties are Caturra and Catuai, their pursuit of exceptional flavours has led them to cultivate more exotic varietals, such as Kenya SL28. Processing methods include washed, honey, and natural.

This honey process sees the coffee pulped and the outer skin removed while retaining 80% of the mucilage. As the mucilage dries, it takes on a reddish hue, indicating the sugar content and level of fermentation. Once the desired moisture content is reached, the mucilage is removed, and the beans are sorted and allowed to rest so flavours can mature. 

This coffee presents a syrupy, honey-like body with forward notes of plum, followed by stone fruit and a crisp green apple, white wine–like acidity.