Sweet Treat - Autumn Edition
Origin: Colombia, Huila (Acevedo)
Farm: Resinas
Producer: María Belén Díaz & Narciso Narváez
Process: Semi-Washed (Anaerobic Fermentation)
Altitude: 1,800 masl
Varietal: Pink Bourbon
Tasting notes: Baked Apple – Cardamom Bun – Cherry – Milk Chocolate
- We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please reach out to us. - We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 200€ is required to place an order with our wholesale pricing.
The Story
Sweet Treat is our Autumn Edition — a coffee that felt, from the very first sip, like the season it was made for. Warm, spiced, and deeply comforting, with the kind of sweetness that belongs to slow mornings and shorter days.
It comes from María Belén Díaz, a producer whose connection to coffee goes back to childhood — her father was a coffee grower, and she has been producing specialty coffee herself for over twelve years. Along the way, she spent several years as a coffee quality analyst in Cauca, where she developed her cupping skills and deepened her understanding of processing. In 2024, she became one of the first women in her region to obtain a certification in coffee processing from The Forest Academy, and one of 96 women participating in the Huila Condor Project.
María produces coffee alongside her husband Narciso Narváez and their three sons. They arrived in the municipality of Acevedo as workers, and over time, through hard work and savings, acquired their own farm: Resinas. There, at 1,800 meters, they grow Papayo, Caturra, Castillo, Borbón Rosado, and Gesha — a range that reflects both their ambition and their careful attention to what the land can produce. Their dream is to have their coffee recognised internationally. This is a step in that direction.
The process
This lot is a Pink Bourbon, processed using a semi-washed method with a two-stage fermentation developed by María Belén herself.
After meticulous selection of ripe Pink Bourbon cherries, the coffee undergoes:
- A 24-hour pre-fermentation in cherry, allowing the process to begin gently with the fruit skin still intact.
- A 36-hour anaerobic fermentation in sealed bags, with the beans nestled in their mucilage — a technique that slows fermentation, builds complexity, and amplifies the variety's natural sweetness and aromatic depth.
The coffee then dries on raised beds for 15 days, reaching optimal moisture before milling. The semi-washed approach sits between a natural and a fully washed process — retaining some of the sweetness and body from the fruit, while keeping the cup clean and structured. At 1,800 meters, the slow maturation of Pink Bourbon cherries does the rest.
The cup
Warming, spiced, and quietly indulgent — a coffee that tastes like autumn deserves to.
Baked apple leads the cup: soft, sweet, and gently caramelised. Cardamom bun follows with a warm spiced richness that makes this coffee feel like something baked rather than brewed. Cherry adds a bright, rounded fruitiness that keeps things lively, while milk chocolate closes the finish with a smooth, lingering sweetness.
Complex enough to keep you thinking, comforting enough to stop you from putting it down. Exactly what Sweet Treat is meant to be.