We were reborn, returning with the best of who we are.

RESILIENCE

Pain is never easy to endure. Trials leave their marks but also their lessons. With every storm, you learned to see life more clearly, to protect what truly matters, to move forward with purpose. Over time, you realized that survival isn’t enough, you must rebuild.

This message is for those who know the weight of silence, the power of a single decision, and the true cost of growth. For those who rose one day without promises and chose to keep going. Not out of pride, but out of conviction.

We are RESILIENCE. We were reborn, returning with the best of who we are. We cultivate exotic varietals using signature Colombian processes, for those who know coming back isn’t starting over, it’s starting stronger.

We present a line designed for those seeking the highest sensorial quality and traceable origins. Our collection includes Pink Bourbon, Gesha, Wush Wush, Cider, and our Resilience Blend, carefully crafted from premium profiles.

GESHA

Whole Bean / 340 g - 12 oz / Roasted Medium

• PRODUCER Jorge Rivera.

• AREA La Unión, Cauca, Colombia.

• PROFILE Citrus and aromatic notes, lime and soft tangerine taste, sweet and well balanced, medium acidity.

• FARM La Esperanza.

• ALTITUDE 1800.

• METHOD Honey.

• PROCESS Dispulp - No water - 100 hours fermentation.

WUSH WUSH

Whole Bean / 340 g - 12 oz / Roasted Medium

• PRODUCER John Hurtado.

• AREA Caicedonia, Valle, Colombia.

• PROFILE Chocolate-vanilla taste, red fruits and wine notes, sugar cane, medium acidity, full body.

• FARM Mahusa.

• ALTITUDE 1850.

• METHOD Natural.

• PROCESS 120 hours anaerobic fermentation.

SIDRA

Whole Bean / 340 g - 12 oz / Roasted Medium

• PRODUCER Clara Rodríguez.

• AREA Acevedo, Huila, Colombia.

• PROFILE Chocolate-vanilla taste, red fruits and wine notes, sugar cane, medium acidity, full body.

• FARM La India.

• ALTITUDE 1650.

• METHOD Natural.

• PROCESS Carbonic maceration 72 hours fermentation.

PINK BOURBON

Whole Bean / 340 g - 12 oz / Roasted Medium

• PRODUCER Sigifredo Tapia.

• AREA Timbio, Cauca, Colombia.

• PROFILE Fragrance and floral aroma, notes of cherry fruits, silky and juicy body.

• FARM Lucero.

• ALTITUDE 1700.

• METHOD Washed.

• PROCESS 72 hours fermentation - triple washed.

RESILIENCE BLEND

Whole Bean / 340 g - 12 oz / Roasted Medium

• PRODUCER Incorporate Colombian Coffee.

• AREA Various, Colombia.

• PROFILE Fragrance and aroma of peach, notes of granadilla (passion fruit) panela aftertaste, well balanced.

• FARM Various.

• ALTITUDE 1600 - 1800.

• METHOD Semi - Washed.

• PROCESS 80 hours - mos to-blend fermentation.