Regenerative Future Collection

Origin

Tasting notes

Explore the heart of coffee-growing traditions from Colombia and Panama with our Regenerative Future Collection , a celebration of craftsmanship, heritage, and sustainable farming. This special three-pack (10oz per pack) features single-originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffees from three remarkable farmers, each with a unique story and deep connection to the land. Javier Gasca - Biochar ( Colombia ) - Javier has farmed coffee for over 30 years in El Naranjal, in southern Huila, Colombia. On his two-hectare farm, El Limón (1,450–1,600 m.a.s.l.), he grows Colombia, Cenicafé 1, and CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Tambo. Coffee farming is a family tradition and his life’s work, with harvest still centered on hand-selecting ripe cherries. He uses a washed processWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. with 24-hour fermentation and slow sun-drying in a marquesina. With a focus on quality and sustainability, Javier practices low-intervention farming and recently joined the Biochar Program, improving soil health, resilience, and environmental impact. Julio Bermudez - La Palma y El Tucán ( Colombia ) – Julio Bermudez farms coffee at El Refugio in Colombia’s Cundinamarca region at 1650 MASL. What began as a hobby project soon became a family passion, and today Julio is a longtime participant in La Palma y El Tucan’s Neighbors & Crops program, founded by Futura co-founders Felipe and Elisa. This coffee undergoes a fully washed lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acid fermentation, creating a sweet, caramel-like profile with a creamy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. We are especially proud to share this coffee because El Refugio is part of our Biodiversal program, which supports regenerative farming practices that improve soil health, biodiversity, and long-term sustainability for coffee producers and their communities. El Diamante (Guatemala) Flobrecio Villatoro farms coffee in the highlands of Huehuetenango, Guatemala, at his farm El Diamante (1,750–1,840 masl). Raised in a family of respected producers, he began with a small plot from his father and has grown El Diamante into a quality-recognized farm through r