The Mustafá family operates a farm within the LaREB cooperative in Risaralda, Colombia. Alongside running her own farm, Ana helps other farmers with quality control, advice, and resources to develop their coffees’ potential. Our original listing celebrated her as an innovator and leader in Colombian specialty coffee.

This fed-batch washed process grouped coffee by harvest date. The first batch rested for 24 hours before depulping and entering the fermentation tank. A second batch underwent the same preparation before being added to that tank, supplying sugars to support fermentation. The sequence was repeated four to five times to extend fermentation.

The coffee was then decaffeinated using the sugar cane, or EA, process. The resulting cup was clean and sweet, with sparkling black cherry soda character, lime, and caramel.