KAFFA FRESCO whole bean coffee
Growing altitude
For Arabica, altitude is more than geography. The cooler and higher the plantations are, the more slowly the coffee cherry ripens, the denser the bean becomes, and the cleaner, brighter and more complex the taste reveals itself in the cup.
1500–2100 m
This is where the bean reveals its most expressive profile: higher density, finer acidity, deeper aroma and a more complex taste structure.
1200–1500 m
Ripening becomes slower, the bean grows denser, and the taste gains more clarity, brightness and subtle nuances.
900–1200 m
The bean develops a smoother and more straightforward profile: soft sweetness, moderate acidity and a calmer aromatic expression.
Up to 900 m
The cherry ripens faster, so the taste is usually simpler and less layered.
Washed processing
Washed processing is a method in which the bean is separated from the pulp, fermented, thoroughly washed and dried. This method makes the profile cleaner, more precise and more transparent, allowing the altitude, variety and character of the Arabica itself to come through more clearly.
Ripeness is especially important for washed processing: ripe cherries are selected, already rich in sugar, density and aromatic potential.
The cherry is depulped: the sweet pulp is removed, while the bean remains in mucilage, which influences the formation of taste.
At this stage, the bean is freed from the sticky layer. Controlled fermentation helps preserve taste precision and prevents the profile from becoming unnecessarily heavy.
The beans are thoroughly washed with water. This is where the transparency appears that washed coffee is valued for by those who appreciate a clean and clear cup.
After washing, the beans are dried to a stable moisture level. This fixes the result of processing and prepares the raw coffee for careful, precise roasting.
What washed processing gives
Washed processing does not hide the bean’s character behind heavy fruity sweetness. It makes the taste more coherent and clear, while the nuances of altitude, variety and roasting become easier to read.
a cleaner and more transparent cup
acidity and structure are easier to read
variety and terroir show more clearly
less unnecessary heaviness and muddiness in the taste
Roasting and profile
Roasting is the moment when the bean’s potential taste becomes the taste of the cup. As temperature rises, sweetness, acidity, body density and the aromatic profile all change. The goal is not simply to make the bean darker, but to bring it precisely to the desired profile.
01 / start of reaction
At the beginning, the bean warms up and loses internal moisture. This is a preparatory stage: the structure becomes more stable, and the future taste becomes cleaner and smoother.
02 / sweetness development
At this stage, more sweetness, nutty and caramel nuances appear. Acidity becomes softer, while the profile becomes more coherent and rounded.
Roast scale
From the lightest and most acidic to the darkest and densest.
03 / body formation
The further the roast develops, the richer and denser the body of the drink becomes. The cup gains more depth and fullness of taste.
04 / final balance
The final profile determines what comes forward: fruity freshness, chocolate-nut sweetness, spices or deeper dark notes.
The gentlest and most subtle roast level.
A light roast with the bean’s bright character.
A balanced roast for everyday coffee.
A deeper roast with a dense body.
An intense roast for a rich cup.
KAFFA FRESCO whole bean coffee line
One logic of origin — and three different taste accents. Below is the KAFFA FRESCO coffee line: from a berry-bright profile to a denser, deeper and more chocolate-forward cup.
Premium Colombian Arabica from the Caldas region. In the cup — bright blackcurrant notes, the sweetness of red apple and a light cocoa-like astringency.
Taste profile
Blackcurrant
Red apple
Cocoa
Specialty Colombian Arabica from the Tolima region. Bright citrus acidity and the freshness of ripe cherry come together with a light almond-like astringency.
Taste profile
Ripe cherry
Citrus
Almond
Premium Colombian Arabica from the Risaralda region. A denser and more expressive profile with notes of dried fruit, nuts and dark chocolate.
Taste profile
Dried fruit
Nuts
Dark chocolate