At Finca Sophia, coffee is craft and exploration. From meticulous processes to bold experiments, each bean reflects our high-altitude terroir. With Geisha, Catuai, Guayabita, and our mysterious Enigma, we cultivate flavors as distinctive as the land itself.
We use careful, small-scale methods to process our coffees. All our coffees are finished in a dark room where the moisture is slowly reduced from 20% to the optimal level for storage.
Washed
Finca Sophia’s washed coffees are carefully depulped, dry fermented overnight for clarity and depth, then dried at 1900 meters on raised beds to enhance sweetness and complexity.
Honey
Our honey process begins by depulping freshly picked coffee and transferring it to raised beds, leaving some mucilage to dry and preserve sweetness and fruity notes.
Natural
Finca Sophia’s natural lots are rinsed and dried on raised beds, where high elevation gives them an unusually clean, washed-like profile, unlike typical naturals.
Experimental
At times, we craft unique experimental lots using anaerobic fermentation, precise temperature control, or select yeast strains.
From the celebrated Geisha to rare farm discoveries like Guayabita and Enigma, each varietal at Finca Sophia is shaped by our high altitude, and unwavering dedication—resulting in coffees with character as rare as the place they come from.
