Coffeelipe is the project of Juan Felipe Restrepo, a Colombian producer specializing in the development of new fermentation processes. His processing center in Caldas is equipped with a laboratory, bioreactors, fermentation tanks, mechanical silos and greenhouses with drying beds, allowing him to experiment and precisely control every stage of processing.

Over more than seven years of research, Juan Felipe has developed over 1,000 unique cup profiles. From this search comes a line of coffees with a delicate fruity expression, in which he adds fruit treated through an osmosis process and then micro-pulverized. In this coffee, the star is passion fruit, used to bring a new aromatic dimension without losing the coffee’s identity.

The result is a coffee that combines the character of Castillo grown in Caldas with a very defined tropical expression, the fruit of experimentation and precise control of the process.

PROCESS

Washed · Osmotic process with passion fruit

The cherries are hand-sorted and go through a flotation process to remove lower-density fruit. They then undergo a first stage of dry oxidation for 12 hours. Once depulped, the coffee goes through another 12 hours of oxidation in water before being washed.

During drying, when the bean is most absorbent, a small amount of osmotically treated, micro-pulverized passion fruit diluted in water is added. The coffee then continues drying for approximately 10 days.

La entrada Passion Fruit se publicó primero en Bluebell Coffee Co.

Aricha Mulecha Mugida is a washing station located in the Aricha area of Yirgacheffe, one of the most renowned coffee regions in Ethiopia. The coffee comes from smallholder farmers who grow at high altitude, where the combination of Ethiopian varieties and a careful harvest contributes to the characteristic floral and fruity profile of the coffees from this region.

An important part of the work happens after the cherries leave the farms. At Mulecha Mugida they are carefully sorted and processed through a controlled washing, using fermentation tanks and raised drying beds. This attention during processing makes it possible to control every stage and preserve the clarity and quality of the coffee.

Women also play a fundamental role in the local coffee economy and in the different stages of the process, from harvesting and selecting the cherries to sorting, processing and drying. For us, this relationship between quality and the people who make coffee possible is an important part of Aricha’s story: 

The cherries are carefully sorted and go through a controlled fermentation and washing process before being dried on raised beds. The care taken during these stages helps preserve the cleanliness and clarity of the cup. Better processing creates more value at origin and benefits the communities that grow and work the coffee.

PROCESS

Washed

The cherries are carefully sorted and go through a controlled fermentation and washing process before being dried on raised beds. The care taken during these stages helps preserve the cleanliness and clarity of the cup. Better processing creates more value at origin and benefits the communities that grow and work the coffee.

La entrada Aricha se publicó primero en Bluebell Coffee Co.

Mbilima Women’s Coffee comes from a cooperative of 130 women smallholder farmers in the Gakenke district of Rwanda. In addition to working on improving and controlling coffee quality, the cooperative runs several programs aimed at improving its members’ living conditions.

These include funding school fees and health insurance, as well as training programs in quality and productivity. The cooperative also rewards the highest-quality coffee with cows, which, besides providing milk and extra income, supply manure for the crops. To make it easier to deliver freshly picked coffee to the washing stations, the cooperative has also invested in adapted bicycles for smallholder farmers.

The premiums generated by this coffee, produced entirely by women, are reinvested in initiatives that directly support the women producers. Part of these resources goes to projects such as handicrafts, micro-savings programs and small livestock farming, creating new sources of income for families and opportunities to build a more sustainable future.

PROCESS

The cherries are processed using the washed method, a process that aims to preserve the cleanliness and clarity of the cup. The cooperative pays special attention to delivering freshly picked coffee to the washing stations, helping to maintain quality from the moment of harvest.

La entrada MBilima se publicó primero en Bluebell Coffee Co.

Finca La Virgen is located in Tarrazú, one of the most renowned coffee regions in Costa Rica, and is run by Sabrina Alvarado. Her way of working combines knowledge of coffee-growing tradition with practices aimed at caring for the environment and keeping the farm healthy in the long term.

The coffee is shade-grown alongside fruit trees such as avocado, banana and citrus, encouraging biodiversity and a balanced ecosystem. Sabrina also uses organic fertilizers and biological inputs, limits the use of agrochemicals, and relies on composting and soil analysis to maintain soil fertility.

La Virgen represents a way of understanding coffee farming in which the quality of the coffee and care for the land are part of the same process. A project rooted in Costa Rican tradition, but with its eyes set on the future and on the well-being of its surroundings.

PROCESS

The cherries are processed using the Honey method, in which the coffee is dried while keeping part of the mucilage that surrounds the seed. This method produces a cup with greater sweetness and a well-defined fruity expression.

La entrada La Virgen se publicó primero en Bluebell Coffee Co.

This oil is the result of a conscious decision: to keep a difficult variety, with low yields and irregular harvests, in a territory where many fields have been abandoned or converted to ensure profitability.

After four years of neglect, the land was recovered in 2021 by Erwan and Javier.

Learning to prune, to tend and to wait was part of the process.
Between 2022 and 2024, the Serrana barely bore fruit due to adverse weather conditions.

On October 25, 2025, the harvest finally came.
Picked at the start of veraison, with 95% green olives, the Serrana showed its full potential.

The oil was made at the Almazara Gil de Altura mill, by cold extraction at 23 °C, without contact with air, and then filtered to ensure stability.

The result:
198 bottles of a very fruity, smooth and aromatic EVOO, with notes of apple and almond, ideal for enjoying raw.
Lab analysis confirms an acidity of 0.13%.

La Pera is a single-year oil.
We don’t know if it will happen again.
We will keep caring for the olive trees.

La entrada LA PERA —— EVOO · 500ml se publicó primero en Bluebell Coffee Co.

El Mirador is one of the farms of Elder Chávez, a producer from Santa Bárbara, one of the most renowned coffee regions in Honduras. Elder also manages La Montañita, a small plot in a wooded area, while El Mirador sits at a higher altitude and is currently devoted entirely to growing Geisha.

This Geisha also has a special story. The seeds come from the Hartmann family in Panama and were planted in 2020 as part of a complete replanting of the farm. Elder decided to renew the entire plot at once, with the aim of developing the farm’s full quality potential.

After several years of development and refinement, El Mirador reflects Elder’s steady work and his commitment to a variety especially prized for its quality and complexity.

PROCESS

The cherries are processed using the washed method, aiming to preserve the clarity and distinctive expression of the Geisha.

La entrada El Mirador se publicó primero en Bluebell Coffee Co.

Dorado State was born in Boyacá, a region where coffee production is not yet as deeply rooted as in other coffee-growing areas of Colombia. Larissa Aragón supports the region’s smallholder farmers, working to develop quality coffee growing in a territory with great potential still to be discovered.

The farms are small, with an average size of less than one hectare, so the harvests of different producers need to be brought together to create a regional blend that represents the profile of the area. Several varieties are grown on these farms, including Colombia, Tabi, Yellow Bourbon, Typica and Caturra. Work is also currently underway to improve the processing facilities and raise quality standards during processing.

PROCESS

Selection begins on the farm itself, with a meticulous picking of ripe cherries during a late harvest. The cherries are then sorted by flotation to remove unripe and semi-ripe fruit.

The cherries undergo 18 hours of oxidation before being depulped by hand. The coffee then goes through a 72-hour anaerobic fermentation in GrainPro bags and is finally washed. Drying takes place in parabolic dryers for about nine days, depending on weather conditions, followed by a two-week stabilization period on the farm.

La entrada El Dorado se publicó primero en Bluebell Coffee Co.

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