CATURRA

Green Apple | Molasses | Red Fruits | Juicy

Colombia - Buesaco, Nariño

Washed Process

Cultivars - Caturra

Finca Los Arrayanes - Javier Gomez

Medium Roast, recommended for espresso, milk beverages and drip.

Los Arrayanes Farm is located along the road leading to the El Bado village, in the municipality of Buesaco, Nariño, at an average altitude of 2,000 meters above sea level.

The farm belongs to Javier Gómez, a first-generation coffee producer who began his journey in coffee in 2010, when he acquired the property. Los Arrayanes spans 26 hectares in total, with 14 hectares dedicated exclusively to coffee production and around 15,000 coffee trees currently in production. The farm is divided into three main areas. Los Arrayanes, where the main house is located, covers 7 hectares. El Tambo extends over 4 hectares, while Loma Gorda is primarily dedicated to coffee cultivation.

In the early stages of production, Javier planted varieties such as Caturra and Colombia, both well adapted to the region’s conditions. In 2015, he introduced Castillo, aiming for greater resistance and productivity. More recently, in 2025, he planted 2,000 Geisha trees, expanding the farm’s genetic diversity and opening the door to more complex sensory profiles with strong potential in the specialty market.

Beyond coffee, the farm includes a variety of fruit trees such as orange, lemon, and banana. These complement the agricultural system, support biodiversity, and contribute to soil health and a balanced local microclimate.

Being located in Buesaco gives Los Arrayanes a clear advantage. The area is known for its experienced producers, access to technical assistance, strong local cooperatives, and a deeply rooted coffee culture that encourages knowledge-sharing and continuous improvement. Together, these conditions create a privileged environment for producing high-quality coffees with distinctive sensory profiles and meaningful opportunities in the specialty market.

This 100% Caturra cultivar underwent washed process. Harvest takes place at peak ripeness, with cherries carefully hand-picked and selectively sorted to include only deep cherry-red fruit. After pulping, the coffee ferments in mucilage for three days in fully sealed concrete tanks, ensuring a controlled and consistent fermentation. Once completed, the beans are washed to remove any remaining mucilage, resulting in a clean and uniform base before drying.

Drying begins on low beds and, as moisture levels decrease, the coffee is moved to raised beds to improve airflow. In periods of high humidity or heavy rainfall, a drying oven is used to finish the process without affecting quality. Under normal conditions, drying takes place on traditional beds and lasts between 12 and 15 days, depending on the climate.

*Los Arrayanes was a pioneer in the area by introducing a pre-pulping separation system that removes low-density and defective cherries, allowing only healthy fruit to move forward in the process.

This is a balanced, approachable coffee — with moderate caffeine for steady energy and smooth chlorogenic acids that keep the flavor round and easy to drink. It’s versatile, pleasant, and fits any time of day.

Coffee is alive with aroma and character — keep it that way. Store it sealed, cool, and dry so every brew tastes just as good as the first.

Caffeine content -- per 100ml

Chlorogenic acids content -- per 100ml

We believe great coffee isn’t just about taste — it’s about knowing what’s in your cup. That’s why we share the levels of caffeine and chlorogenic acids in every roast. Caffeine brings the buzz, chlorogenic acids bring the character — together, they shape your coffee’s energy, flavor, and feel. It’s our way of keeping things honest, transparent, and deliciously informed.

Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.

From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.

We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.

Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.

Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.

Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.

Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.

Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.

Absolutely — our coffees are crafted to shine in any brew method.

Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.

Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.

Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.

Yes. Shipping costs and delivery times vary by country.

Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.

Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.

Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.

Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.

It’s about community — people connected through coffee, moving and growing together.

Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.

Yes! We host tastings and events regularly. Follow us for dates and details.

We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.

All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.

Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.

Use fresh, hot water and steep according to the tea type:

Black tea: 3–5 min at ~95 °C
Green tea: 2–3 min at ~80 °C
Herbal tea: 5–7 min at ~100 °C
Adjust to taste — shorter steeps for lighter cups, longer for more strength.

Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.

Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.

Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.

Bean-to-bar is chocolate made by small, independent makers who handle the process from the cacao bean all the way to the finished bar. It’s a craft approach that celebrates quality, flavor, and individuality.

No — we don’t roast or process cacao. At Coffee Flock, we curate and resell the best bean-to-bar chocolates from producers we genuinely admire for their craftsmanship and transparency.

We select makers who focus on exceptional flavor, consistency, and care in every step of their process. Each bar we carry is chosen for its distinct character and quality — the kind of chocolate we truly love to share.

It’s about attention and intention. Bean-to-bar chocolate is made in smaller batches, with more control over the ingredients and flavor — resulting in chocolate that actually tells a story.

Keep it in a cool, dry place (around 16–20 °C), away from sunlight and strong odors. No fridge needed — just somewhere calm and dry.

Absolutely. The deeper notes in our coffees complement the natural flavors of bean-to-bar chocolate — try pairing them to discover new layers of taste.

Try a robust black tea like Assam or Yunnan, which match dark chocolate’s depth and richness. For something softer, a toasty oolong or smoky lapsang souchong balances the bitterness beautifully.