Bet-el is a specialty coffee from Colombia's Western Andean Cordillera, grown in Calima Darién municipality, Remolinos district, at approximately 1600 meters above sea level. The coffee benefits from volcanic soils and constant rains and breezes from Pacific Ocean currents. Producer César Ledesma employs an innovative double fermentation process: the first fermentation lasts 48 hours in cherry with lactic inoculum, followed by depulping and a second 36-hour fermentation with added water and lixiviate. After fermentation, cherries undergo solar drying for 6-24 hours, then complete the drying process in electric convection equipment with controlled temperatures up to a maximum of 39°C. Only the ripest cherries are selected, with harvesting every 7-15 days depending on the season.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
