A single-origin Colombian coffee from La Paloma farm in Circasia, Quindío region, grown at 1,450–1,700 meters above sea level. Produced by Ana Donneys, co-founder of IWCA Colombia and fifth-generation coffee farmer. The Caturra variety undergoes an anaerobic natural process: cherries are selected by density, fermented for 12 hours, then undergo anaerobic fermentation in tanks for 72 hours, and finally dried on raised beds. Tasting notes include plum, blackberry, and pear, with hazelnut and cacao aromas. Medium body, acidity, and intensity, with medium-to-high sweetness.
Cero Coffee Roasters is a certified B Corp micro roastery established in Madrid in 2017. They roast on Coffee Tech equipment, using Ghibli and Silon roasters to produce specialty coffee with a focus on natural and organic offerings. Their philosophy centres on making quality coffee accessible while keeping the full supply chain visible, from cherry harvest through to the finished roast. Cero supplies both direct consumers and business clients across Europe, and also offers private label solutions for events and corporate partners. The roastery is open to the public in central Madrid.
