High in the lush mountains of Pijao, Quindío (1,700–1,900 m), Jardines del Edén is a 20-hectare experimental farm where volcanic soils and cool mists nurture rare varieties like Striped Bourbon, Sidra, SL28, and Wush Wush.

Brothers Felipe and Carlos Arcila, founders of Cofinet, transformed the farm into a hub for innovation—working with low-impact polyculture and meticulous hand-picking while pioneering bold processes such as anaerobic fermentation, carbonic maceration, and long, natural drying.

The result is vivid, layered cups—think rose-petal cherry in Red Geisha or candied lime and violet in Sidra—that showcase Colombian coffee at its most creative and world-class.

A time-honored variety with deep roots in Ethiopian heritage, brought centuries ago to the island of Java, this heirloom thrives in Jardines del Edén’s volcanic soils at 1,700–1,900 m. Its deep crimson cherries and moderate yields demand meticulous care, but reward with extraordinary complexity: delicate jasmine and bergamot florals, bright mandarin and white peach, hints of spice, toasted almond, and a subtle cocoa undertone.

The result is a clean, structured cup with vibrant acidity, silky sweetness, and refined elegance — an exceptional expression of Colombian terroir.

The washed process for Java at Jardines del Edén begins with hand-harvested red cherries that are floated and sorted to isolate the densest, most flawless fruit. The cherries are then depulped and fermented in tanks for 18–36 hours, developing clean fruit depth and bright floral complexity. To ensure consistency and avoid over-fermentation, the mass is carefully monitored and gently stirred as needed. After fermentation, the beans are thoroughly washed to remove all remaining mucilage. Drying typically takes 10–15 days on raised African beds, depending on weather and humidity, until the moisture content reaches around 10–11%. The farm’s cool, breezy Andean microclimate slows and evens drying, preserving bright acidity, floral clarity, and enhanced fruit sweetness.