The Coffee: 

Producer: Luz Angela

Farm: Finca Quebraditas

Processing: Rose Co-ferment

Varietal: Caturra

Tasting: Rose Petal, Berry, Vanilla

The Importer:

Know Where Coffee

Juan Diaz, the mind and heart behind Know Where Coffee, is a master at discovering and building lasting relationships with some of the most talented coffee producers in his region. With a deep background as a barista competitor and years of experience across the coffee industry, Juan approaches sourcing with both precision and purpose - always pursuing coffees that tell a story and connect people in meaningful ways.

Juan has been a dear friend and partner to Makeworth since our early days as a roasting company. His dedication and expertise have helped shape our coffee menu, consistently introducing us to remarkable lots that have become treasured favorites among our retail guests and wholesale partners alike.

Every coffee sourced through Juan reflects not just quality, but care - the result of his unique ability to bring exceptional producers and roasters together in pursuit of something truly special.

The Coffee:

Edinson and Luz Angela Argote have been farming Finca Quebraditas in the high ridges of Huila for years, and this Tabi is their most expressive offering yet. At 1,750 meters, the farm sits at an elevation where slow ripening does most of the heavy lifting -- the cherry arrives full of sugar before processing even begins.

Petal Pusher is a co-fermentation: whole cherry is placed into sealed anaerobic vessels alongside rose petals, where naturally occurring and introduced microorganisms begin breaking down the mucilage. The anaerobic environment suppresses acetic acid-producing bacteria and encourages lactic acid fermentation instead, which tends to produce softer, fruit-forward acidity and extended aromatic complexity. The rose isn't flavoring the coffee from the outside -- it's contributing volatile aromatic compounds into a shared fermentation environment, where they interact with the coffee's own developing esters and acids. What ends up in the cup is the result of that conversation, not an additive effect.

Tabi, as a variety, is well-suited to this kind of processing. As a Typica x Bourbon x Timor Hybrid cross, it carries Typica's classic cup clarity and Bourbon's sweetness, with the disease resistance that lets producers like the Argotes focus on post-harvest craft rather than canopy management. At 1,750 masl, cell wall density is high, which slows water activity during drying and gives the fermentation-derived compounds more time to bind into the seed rather than off-gas during the dry phase. The result is a coffee that tastes specifically like itself: rose petal, layered berry, and a long vanilla finish that keeps it grounded.