El Machin, Colombia

About farm: El Machín is a new project launched by Felipe Henao in the Buesaco region of Nariño, serving as an extension of his coffee journey. Felipe was the producer of the 2020 Colombia Cup of Excellence champion lot, “Los Tres Mosqueteros.” Now, bringing his deep understanding of land and flavor, he has come to the higher altitudes of Nariño to begin another chapter of exploration. El Machín sits on a mountainside at 1,950 masl, where it collaborates with the renowned local La Guayacana Estate to cultivate Gesha. The land is cool and steep, with large temperature differences between day and night — conditions that foster the development of high flavor density. Although the project is still in its early stages, as Felipe himself says: "We've learned to trade time for stability, and failure for experience."

About process: This lot of Gesha is honey processed, integrating the slow fermentation rhythm of the highlands with aspects of the natural process. Fresh, fully ripe red cherries are harvested and left to ferment whole in sealed bags for 24 hours. They are then depulped and undergo a 36-hour dry fermentation in tanks. Finally, the coffee is slowly dried on raised beds for 30 days, with strict control of temperature and humidity to ensure purity and depth of flavor.