Did you get your hands on the SLURP rare holiday bundle? Here you’ll find all the information on your two special coffees!
Fernando Bocanegra El Oasis Natural Gesha
Floral notes・Red berries・Stone fruit・Orange blossom・Rose hips
Standout Coffee
Roaster: Alexander Ruas
The El Oasis Gesha, grown by Fernando Bocanegra in the high-altitude region of Ortega-Tolima, offers a beautifully complex profile that resonates with floral and fruity nuances. This coffee enchants with notes of orange blossom, mature red berries, and stone fruits, complemented by the delicate sweetness of rose hip and candy-like undertones.
A former chef with a passion for quality, Fernando Bocanegra brings his culinary expertise to coffee farming, creating unique profiles that highlight Colombia’s underappreciated terroirs. At El Oasis, he’s implemented innovative practices like wide-spaced Gesha planting, allowing the plants to thrive under optimal sunlight exposure. His dedication to quality and sustainable methods has made El Oasis a standout in Tolima, producing coffees that not only reflect Colombia’s natural richness but also Fernando’s meticulous, creative approach.
Country: Colombia
Region: Ortega-Tolima
Farm: El Oasis
Farmer: Fernando Bocanegra
Variety: Gesha
Altitude: 2150masl
Process: Natural Anaerobic Fermentation
El Arbol Carbonic Maceration Natural process Gesha
Lavender aroma・Orange・Red currant・Pink Grapefruit・Yellow plum sweetness
Standout Coffee
Roaster: Alexander Ruas
Experience the vibrant elegance of the El Arbol CM Natural SL34, a remarkable coffee crafted with meticulous care and innovation. Produced by Claudia Lovo at Finca El Arbol, this coffee showcases the SL34 varietal, processed using the carbonic maceration technique. This method, originally used in winemaking, enhances the coffee’s fresh fruit notes and allows for a higher level of control over the fermentation, delivering an extraordinary flavor experience.
Founded in 2016 by Claudia Lovo and Saša Šestić, El Árbol is more than just a coffee farm. Once a space dedicated to commodity coffee, it has transformed into a self-sufficient, environmentally focused operation. By 2025, El Árbol aims to be fully organic, nurturing biodiversity through beehives, livestock and on-site vegetable farming. The farm also takes care of its workers, providing them with enhanced housing, meals, health care and training.
Country: Nicaragua
Region: Dipilto, Nueva Segovia
Farm: El Árbol
Farmer: Claudia Lovo
Variety:SL34
Altitude: 1600masl
Process: Carbonic Maceration (96 hours in cherry)
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