La Senora Mosto Honey

The coffee project is proudly led by Sergio Uribe, with his father, Jorge Uribe, overseeing the harvest. Together, they take an artisanal approach to producing exceptional honey-process coffees, handling every step with care and precision.

A defining part of their process is fermentation. Sergio and Jorge cultivate their own yeast, which they use to ferment the coffee in what is known as a “mosto” process—a term borrowed from winemaking, where “must” refers to freshly crushed grape juice before and during fermentation. Through years of refinement, they’ve developed remarkable control over the process, allowing this coffee to ferment for more than 180 hours while maintaining a remarkably clean profile.

The process was initially developed as a way to reduce water usage during processing, but they’ve continued using it because of the exceptional results in the cup: bright, vibrant, and full of flavor without becoming overly funky or wild.

We loved this coffee so much that we air-freighted it directly from Colombia. By avoiding the long transit times and changing conditions of ocean freight, we’re able to better preserve the freshness and quality of the green coffee and share it as close to its peak as possible.