Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive on roast date.

At Finca La Secreta, Juan Carlos Mejia pioneered an anaerobic process with lychee fruit, natural concentrates, yeasts, and microbes, yielding a lyrical, fruit-forward cup boasting lychee, guava, and peach notes, with undertones of muscat grape —a testament to innovation in coffee processing, shaping a distinctive and memorable flavor profile.

Anaerobic coffee processing is a fermentation method that deprives the coffee beans and microbes of oxygen. As carbon dioxide builds up in the tanks, pressure grows and acids like lactic acid develop, which create distinct flavor profiles in the coffee beans.

Finca La Secreta owes its success to the dedication of Juan Carlos Mejia and his family, who work together to nurture over 130,000 coffee trees across their 30-hectare farm.

Five of those hectares are a natural reserve, home to various animals and plants and protect wood and water resources. In addition to coffee, plantain, cassava, and bean crops also grow at Finca La Secreta. The fertile land and high altitudes that reach 2,050masl are ideal for cultivating high quality coffee trees.

Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round is staggering. Coffee from Colombia is never dull, and with 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia always has fresh coffee on hand.