Light roast Colombian natural anaerobic coffee from Diego Horta at El Rincón farm in Santa María, Huila. The coffee undergoes 160 hours of anaerobic fermentation in sealed bags followed by mechanical silo drying (24 hours) and shed drying (8 days). The natural processing with extended low-oxygen fermentation creates a juicy, fruit-forward cup with tasting notes of raspberry, dark chocolate, lemon-lime, and cherry, finishing with brightness and sweetness.
Kafiex is a micro roastery based in Vancouver, Washington, roasting small batches of specialty coffee with a focus on microlots and competition grade lots. The company operates two downtown Vancouver locations: a Coffee Lab dedicated to roasting and tasting, and a Gastro Café serving food alongside coffee. In 2026, Roast Magazine named Kafiex its Micro Roaster of the Year, recognizing a journey that started at farmers markets and grew through international competitions. Sustainable sourcing is central to the operation, and a Coffee Club offers members curated selections, in store tastings, and exclusive sensory events.
