March 2026 Edition

Tolima Papayo

Origin: Tolima, Colombia
Harvest: February 2025
Variety: Papayo
Process: Washed
Altitude: 1400 m.a.s.l.

Notes of Caramel, Panela, and Spice

Rodrigo Asmed comes from a family with a long coffee-growing tradition. However, he chose a path in a completely different field: construction.

In 2020, during the pandemic, life brought him back to coffee. This reconnection with his roots led him in a fresh direction into the world of specialty coffee. He began focusing on quality, differentiation, and value in the cup.

He introduced new varieties and began experimenting with different processing methods, moving away from the traditional model of selling coffee by volume and instead producing coffees designed for an exceptional cup.

Since then, his journey has been driven by curiosity, experimentation, and continuous learning. Among the varieties he cultivates, Papayo has become one of his flagship coffees.

Roasted by Daniel Torres in Cali, Colombia

Papayo • Tolima, Colombia • Washed Process

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Our Previous Coffees

Freshly Harvested. Freshly Roasted.

Huila Honey

Origin: Huila, Colombia
Harvest: December 2025
Variety: Caturra
Process: Honey
Altitude: 1700 m.a.s.l.
Roasted by Daniel Torres in Cali, Colombia

February 2026
Nariño Castillo

Origin: Nariño, Colombia
Harvest: December 2025
Variety: Castillo
Process: Washed
Altitude: 1850 m.a.s.l.
Roasted by Daniel Torres in Cali, Colombia

January 2026
Cajamarca Papayo

Origin: Cajamarca, Peru
Harvest: September 2025
Variety: Papayo & Ombligon
Process: Washed
Altitude: 1750 m.a.s.l.
Roasted by Alberto Rivas, Q Grader, in Lima, Peru

December 2025
Cusco Red Bourbon

Origin: Quellouno, Peru
Harvest: September 2025
Variety: Red Bourbon
Process: Washed
Altitude: 1900 m.a.s.l.
Roasted by Alberto Rivas, Q Grader, in Lima, Peru

November 2025
Santa Teresa Pache

Origin: Cusco, Peru
Harvest: August 2025
Variety: Pache
Process: Washed
Altitude: 2000 m.a.s.l.
Roasted by Alberto Rivas, Q Grader, in Lima, Peru

October 2025
Amazon Geisha

Origin: Amazonas, Peru
Harvest: July 2025
Variety: Geisha
Process: Washed
Altitude: 1800 m.a.s.l.
Roasted by Alberto Rivas, Q Grader, in Lima, Peru

September 2025
Atitlán Honey

Origin: Atitlán, Guatemala
Harvest: April 2025
Variety: Bourbon, Caturra, Pache, & Sarchimor
Process: Honey
Altitude: 1750 m.a.s.l.
Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

August 2025
New Oriente Washed

Origin: New Oriente, Guatemala
Harvest: March 2025
Variety: Pache & Catuai
Process: Washed
Altitude: 1700 m.a.s.l.
Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

July 2025
EL MIRADOR WASHED

Origin: Huehuetenango, Guatemala
Harvest: March 2025
Variety: Caturra, Catuai, & Bourbon
Process: Washed
Altitude: 1620 m.a.s.l.
Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

June 2025
ATITLAN WASHED

Origin: Atitlan, Guatemala
Harvest: March 2025
Variety: Pink Bourbon.
Process: Washed.
Altitude: 1800 m.a.s.l.
Roasted by Seiner Merida, Q Grader, in Guatemala City, Guatemala

May 2025
CASTILLO NATURAL

Origin: Risaralda, Colombia.
Harvest: March 2024.
Variety: Castillo.
Process: Natural.
Altitude: 1650 m.a.s.l.
Roasted by Deiner Rodriguez in Cali, Colombia

April 2025
HUILA BOURBON

Origin: Huila, Colombia.
Harvest: March 2024.
Variety: Pink Bourbon.
Process: Washed.
Altitude: 1700 m.a.s.l.
Roasted by Deiner Rodriguez in Cali, Colombia

March 2025
VALLE NATURAL

Origin: Valle del Cauca, Colombia.
Harvest: Dec. 2024.
Variety: Colombia.
Process: Natural.
Altitude: 1900 m.a.s.l.

Roasted by Deiner Rodriguez in Cali, Colombia

February 2025
PINK EDEN BOURBON

Origin: Quindio, Colombia.
Harvest: Nov 2024.
Variety: Pink Bourbon.
Process: Cultured.
Altitude: 1900 m.a.s.l.
Roasted by Deiner Rodriguez in Cali, Colombia

January 2025
MUÑANOC BOURBON

Origin: Quellouno, Peru.
Harvest: September 2024.
Variety: Red Bourbon.
Process: Washed.
Altitude: 1900 m.a.s.l.

Roasted by Alberto Rivas, Q Grader, in Lima Peru.

Dec '24 Edition
PAPAYO WASHED

Origin: Colasay, Peru.
Harvest: September 2024.
Variety: Papayo/Ombligon.
Process: Washed.
Altitude: 1750 m.a.s.l.

Roasted by Alberto Rivas,Q Grader, in Lima, Peru.

Nov '24 Edition
BALSAMO WASHED

Origin: Cajamarca, Peru.
Harvest: August 2024.
Variety: Caturra.
Process: Washed.
Altitude: 1850 m.a.s.l.

Roasted by Alberto Rivas, Q Grader in Jaen, Peru

Oct '24 Edition
LA CUMBRE WASHED

Origin: Huhuetenango, Guatemala.
Harvest: May 2024.
Variety: Pache & Caturra.
Process: Washed.
Altitude: 1700 - 1800 m.a.s.l.

Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

SEP '24 Edition
LA COLINA WASHED

Origin: Chimaltenango, Guatemala.
Harvest: May 2024.
Variety: Bourbon.
Process: Washed.
Altitude: 1700 m.a.s.l.

Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

Aug '24 Edition
TINAMIT NATURAL

Origin: Atitlán, Guatemala.
Harvest: April 2024.
Variety: Bourbon & Caturra.
Process: Natural.
Altitude: 1500 - 2000 m.a.s.l.

Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

July '24 Edition
CATUAI ANAEROBIC

Origin: Nueva Segovia, Nic.
Harvest: February 2024.
Variety: Red Catuai.
Process: Anaerobic.
Altitude: 1300 m.a.s.l.

Roasted by Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

June '24 Edition
OBATA ANAEROBIC

Origin: Nueva Segovia, Nic.
Harvest: February 2024.
Variety: Obata.
Process: Anaerobic
Natual.Altitude: 1100 m.a.s.l.

Roasted by Mauricio Ruiz, Q Grade, in Managua, Nicaragua

May '24 Edition
SANTA MARIA HONEY

Origin: Matagalpa, Nicaragua.
Harvest: February 2024.
Variety: Nicaragua.
Process: Honey.
Altitude: 1350 m.a.s.l.

Roasted by Mauricio Ruiz, Q Grader,in Managua, Nicaragua.

April '24 Edition
COLOMBIA CARAMEL

Origin: Cauca, Colombia.
Harvest: January 2024.
Variety: Colombia.
Process: Washed.
Altitude: 1570 m.a.s.l.

Roasted by Deiner Rodriguez in Cali, Colombia.

March '24 Edition
PINK BOURBON

Origin: Huila, Colombia.
Harvest: December 2023.
Variety: Pink Bourbon.
Process: Honey.
Altitude: 1900 m.a.s.l.

Roasted by Deiner Rodriguez in Cali, Colombia.

February '24 Edition
UNION CASTILLO

Origin: Nariño, Colombia.
Harvest: December 2023.
Variety: Castillo.
Process: Washed.
Altitude: 1900 m.a.s.l.
Roasted by Deiner Rodriguez in Cali, Colombia

January '24 Edition
CAUCA NATURAL

Origin: Cauca, Colombia.
Harvest: November 2023.
Variety: Castillo.
Process: Natural.
Altitude: 1850 m.a.s.l.

Roasted by Deiner Rodriguez, in Cali, Colombia.

December '23 Edition
CUSCO TYPICA

Origin: Cusco, Peru.
Harvest: September 2023.
Variety: Typica.
Process: Washed.
Altitude: 2000 m.a.s.l.

Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

November '23 Edition
DOUBLE CATURRA

Origin: Cajamarca, Peru.
Harvest: August 2023.
Variety: Yellow Caturra.
Process: Double Fermented.
Altitude: 1850 m.a.s.l.

Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

October '23 Edition
AMAZON BOURBON

Origin: Amazon, Peru.
Harvest: July 2023
Variety: Bourbon.
Process: Washed.
Altitude: 1850 m.a.s.l.

Roasted by Alberto Rivas, Q Grader, in Jaen, Peru.

SEPTEMBER '23 EDITION
BRISAS WASHED

Origin: Nuevo Oriente, Guatemala.
Harvest: May 2023
Variety: Pache, Catuai.
Process: Washed.
Altitude: 1650 m.a.s.l.

Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

AUGUST '23 EDITION
CHALUM WASHED

Origin: Huehuetenango, Guatemala.
Variety: Caturra, Catuai, Pache.
Process: Washed.
Altitude: 1930 m.a.s.l.
Harvest: May 2023.

Roasted by Junior Sigüenza in Guatemala City, Guatemala.

EDITION NO. 26 - JULY '23
HONEY BOURBON

Origin: SM Jilotepeque, Guatemala.
Variety: Bourbon.
Process: Honey.
Altitude: 1700 m.a.s.l.
Harvest: March 2023.
Roasted by Renato Maselli, SCA Certified Roaster, in Guatemala City, Guatemala.

EDITION NO. 25 - JUNE '23
PACAMARA NATURAL

Origin: Metapán, El Salvador.
Variety: Pacamara.
Process: Natural.
Altitude: 1500 m.a.s.l.
Harvest: February 2023.
Roasted by Fernando Moreno, in San Salvador, El Salvador.

EDITION NO. 24 - MAY '23
PANAMA CATURRA

Origin: Boquete, Panama.
Variety: Caturra.
Process: Washed.
Altitude: 1250 m.a.s.l.
Harvest: February 2023.
Roasted by Petro Korakianitis, SCA Certified Roaster, in Panama City, Panama.

EDITION NO. 23 - APRIL '23
NICARAGUA YELLOW

Origin: Nueva Segovia, Nicaragua.
Variety: Yellow Catuai.
Process: Anaerobic Natural.
Altitude: 1500 m.a.s.l.
Harvest: December 2022.
Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

EDITION NO. 22 - MAR '23
NICARAGUA RED

Origin: Nueva Segovia, Nicaragua.
Variety: Red Catuai.
Process: Anaerobic Natural.
Altitude: 1300 m.a.s.l.
Harvest: December 2022.
Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

EDITION NO. 21 - FEB '23
RIVIERA TRIAD

Origin: Risaralda, Colombia.
Variety: Gesha, Bourbon, Tekisic.
Process: Washed.
Altitude: 1750 m.a.s.l.
Harvest: November 2022.

Roasted by Andres Quiceno, Q Grade in finca La Riviera, Colombia.

EDITION NO. 20 - JAN '23
ESMERALDA HUILA

Origin: Huila, Colombia.
Variety: Yellow Bourbon.
Process: Natural.
Altitude: 1750 m.a.s.l.
Harvest: October 2022.
Roasted by Juan Guerra, Q Grader, in Medellin, Colombia.

EDITION NO. 19 - DEC '22
CUSCO BOURBON

Origin: Cusco, Peru.
Variety: Bourbon.
Process: Washed.
Altitude: 1750 m.a.s.l.
Harvest: September 2022
Roasted by Alberto Rivas, Q Grader, in Lima Peru

EDITION NO. 18 - NOV '22
CAJAMARCA CHERRY

Origin: Cajamarca, Peru.
Variety: Yellow Caturra.
Process: Double Fermented.
Altitude: 1700 m.a.s.l.
Harvest: July 2022
Roasted by Alberto Rivas, Q Grader, in Lima, Peru.

EDITION NO. 17 - OCT '22
MINAS GERAIS NATURAL

Origin: Minas Gerais, Brazil.
Variety: Yellow Catuai.
Process: Natural.
Altitude: 1300 m.a.s.l.
Harvest: June 2022
Roasted by Antônio Gabriel de Castro Pereira, in São Paulo, Brazil

EDITION NO. 16 - SEP '22
MARACA HONEY

Origin: Tolima, Colombia.
Variety: Pink Bourbon.
Process: Honey.
Altitude: 1850 m.a.s.l.
Score: 87.50 points.
Harvest: May 2022
Roasted by Juan Guerra, Q Grader, in Medellín, Colombia

EDITION NO. 15 - AUG '22
HIGHLAND PARAISO

Origin: Huehuetenango, Guatemala.
Variety: Bourbon.
Process: Washed and sun dried.
Altitude: 1800 m.a.s.l.
Score: 86.50 points.
Harvest: March ‘22
Roasted by Renato Maselli, SCA Professional Coffee Roaster, in Ciudad de Guatemala

EDITION NO. 14 - JUL '22
MORITO CATUAI

Origin: Mataquescuintla, Guatemala.
Variety: Catuai.
Process: Natural.
Altitude: 1400-2000 m.a.s.l.
Score: 86.00 points.
Harvest: April ‘22
Roasted by Raul Rodas, World Barista Champion ‘12, in Ciudad de Guatemala.

QUINTAL NO. 13 - JUN '22
VALLEY HONEY

Origin: West Valley, Costa Rica.
Variety: Caturra.
Process: Yellow Honey.
Altitude: 1670 m.a.s.l.
Score: 86.50 points.
Harvest: Feb. ‘22
Roasted by Maria and Wayner Jimenez, Q Grader, in San Jose, Costa Rica.

EDITION NO. 12 - MAY '22
GUAYABINA PACAS

Origin: Mercedes, Honduras.
Variety: Pacas, Obata.
Process: Natural.
Altitude: 1250 m.a.s.l.
Score: 86.00 points.
Roasted by Yoreci Núñez
in Mercedes, Honduras

EDITION NO. 11 - APR '22
PINK RIVIERA

Origin: Risaralda, Colombia.
Variety: Pink Bourbon.
Process: Washed.
Altitude: 1750 m.a.s.l.
Score: 87.50 points.
Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

EDITION NO. 10 - MAR '22
ATITLAN RESERVA

Origin: Atitlán, Guatemala.
Variety: Bourbon & Caturra.
Process: Washed.
Altitude: 1850 m.a.s.l.
Score: 87.00 points.
Roasted by Renato Maselli, SCA Professional
Coffee Roaster, in Ciudad de Guatemala.

EDITION NO. 9 - FEB '22
RISARALDA MAYPOP

Origin: Risaralda, Colombia.
Variety: Caturra.
Process: Culturing.
Altitude: 1750 m.a.s.l.
Score: 89.50 points.
Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

EDITION NO. 8 - JAN '22
FORTUNA GEISHA

Origin: Boquete, Panamá.
Variety: Geisha.
Process: Washed.
Altitude: 1600 m.a.s.l.
Score: 89.50 points.
Roasted by Benigno Castillo
in Ciudad de Panamá.

EDITION NO. 7 - DEC '21
Antigua Tempixque

Origin: Antigua, Guatemala
Variety: Bourbon.
Process: Washed.
Altitude: 1700 m.a.s.l.
Score: 87.00 points.
Roasted by Renato Maselli, SCA Professional Roaster, in Ciudad de Guatemala.

EDITION NO. 6 - NOV '21
RIVIERA SUGARCANE

Origin: Risaralda, Colombia.
Variety: Caturra.
Process: Honey.
Altitude: 1750 m.a.s.l.
Score: 86.00 points.
Roasted by Andés Quiceno, Q Grader, in Risaralda, Colombia.

EDITION No. 5 - oct '21
VERACRUZ NATURAL

Origin: Veracruz, México
Variety: Limaní, Sarchimor.
Process: Natural.
Altitude: 1350 m.a.s.l.
Score: 88.25 points.
Roasted by Paloma Evoli in
Ciudad de México

EDITION No. 4 - Sep. ‘21
AZAHAR COLOMBIA

Origin: Risaralda, Colombia
Variety: Caturra.
Process: Culturing.
Altitude: 1750 m.a.s.l.
Score: 88.25 points.
Roasted by Andres Quiceno, Q Grader, in Risaralda, Colombia

EDITION No. 3 - Aug. 21’
JALAPA PRODUCERS

Origin: Jalapa, Guatemala
Variety: Bourbon, Caturra, and Catuaí.
Process: Natural.
Altitude: 1600 m.a.s.l
Score: 86.5 points.
Roasted by Betty Leiva, Q Grader, in Guatemala City, Guatemala

EDITION No. 2 - July ‘21
FINCA PAMPOJILA

Origin: Atitlán, Guatemala.
Variety: Yellow Caturra.
Process: Honey.
Altitude: 1600 m.a.s.l.
Score: 88 points.
Roasted by World Barista Champion '12 Raul Rodas in Guatemala City, Guatemala.

EDITION No. 1 - June ‘21

Notes of Caramel, Panela, and Spice

Our Previous Coffees

Huila Honey

Nariño Castillo

Cajamarca Papayo

Cusco Red Bourbon

Santa Teresa Pache

Amazon Geisha

Atitlán Honey

New Oriente Washed

EL MIRADOR WASHED

ATITLAN WASHED

CASTILLO NATURAL

HUILA BOURBON

VALLE NATURAL

PINK EDEN BOURBON

MUÑANOC BOURBON

PAPAYO WASHED

BALSAMO WASHED

LA CUMBRE WASHED

LA COLINA WASHED

TINAMIT NATURAL

CATUAI ANAEROBIC

OBATA ANAEROBIC

SANTA MARIA HONEY

COLOMBIA CARAMEL

PINK BOURBON

UNION CASTILLO

CAUCA NATURAL

CUSCO TYPICA

DOUBLE CATURRA

AMAZON BOURBON

BRISAS WASHED

CHALUM WASHED

HONEY BOURBON

PACAMARA NATURAL

PANAMA CATURRA

NICARAGUA YELLOW

NICARAGUA RED

RIVIERA TRIAD

ESMERALDA HUILA

CUSCO BOURBON

CAJAMARCA CHERRY

MINAS GERAIS NATURAL

MARACA HONEY

HIGHLAND PARAISO

MORITO CATUAI

VALLEY HONEY

GUAYABINA PACAS

PINK RIVIERA

ATITLAN RESERVA

RISARALDA MAYPOP

FORTUNA GEISHA

Antigua Tempixque

RIVIERA SUGARCANE

VERACRUZ NATURAL

AZAHAR COLOMBIA

JALAPA PRODUCERS

FINCA PAMPOJILA

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