Bayunka

Blend from multiple varieties grown on our farm.
Bayunka comes from a 90-hour whole-cherry fermentation, followed by a semi-washed depulping and patio drying. This method was adapted from a process we observed during a trip to Colombia, where we found a way to achieve brighter, cleaner flavors without losing stability.

Our wet mill—designed by engineer Ricardo Ibarra—moves coffee by gravity, using mechanical movement instead of water, allowing us to ferment and wash with minimal water use.

We use this semi-washed approach for two main reasons:

This balance defines Bayunka’s profile: expressive, clean, and sustainably produced.