Colombia | Ana Mustafá Nablus
Strawberry Candy | Tropical Fruits | Hibiscus | Cherry
Producer: Ana Mustafa
Farm: El Brillante
Process: Anoxic Natural
Region: Risaralda
Varietials: Rosado & Cenicafé 1
Elevation: 1,550 masl
When we think of modern Colombian coffees, we think of innovation—flavor-driven, expressive, and intentional. This standout lot from Ana Mustafa, produced in collaboration with LaREB, is a perfect example. Grown in the fertile hills of Risaralda and processed using a sealed anoxic fermentation followed by full natural drying, this coffee delivers explosive fruit character balanced by florals and a silky texture. It’s the kind of cup that stops you mid-sip—playful, bright, and packed with depth.
The Process
Ana’s Nablus profile represents her exploration of controlled, oxygen-free fermentation. Only fully ripe cherries are selected, then sealed in stainless steel tanks where they ferment without oxygen for an extended period. This “anoxic” environment supercharges fruit expression while preserving structure and clarity. After fermentation, the coffee is dried as a full natural, slowly and evenly on raised beds.The result is a cup that combines the intensity of a fruit-forward natural with the balance and cleanliness of a more structured fermentation—sweet, aromatic, and bursting with complexity.
Traceability & Producer Ethos
Ana Mustafa comes from a long line of coffee growers but brings a distinctly modern mindset to her work. She’s part of a new generation of Colombian producers who are pushing quality through science, intentional processing, and transparency. Through her partnership with La Real Expedición Botánica (LaREB), she’s able to share small, experimental lots that highlight varietal character and processing innovation.
Every detail from harvest timing to fermentation control is dialed in to bring out bold, articulate flavors that challenge assumptions about what Colombian coffee can be.
What to Expect
This is a lively, fruit-saturated coffee that performs beautifully across brew methods. On espresso, it’s all strawberry candy, cherry, and tropical brightness with a syrupy body and floral finish. As filter, it opens up with hibiscus aromatics, layered red fruit, and clean tropical sweetness.
It’s an expressive and high-energy offering that’s perfect for adventurous brewers, single-origin espresso fans, or anyone looking for a taste of Colombia’s new frontier. This is easily one of the sweetest naturals we’ve ever released.
Recommended Brewing:
Espresso – 1:3 ratio, 25-27 sec
Filter – 1:17 @ 200°F
Strawberry Candy | Tropical Fruits | Hibiscus | Cherry
Producer: Ana Mustafa
Farm: El Brillante
Process: Anoxic Natural
Region: Risaralda
Varietials: Rosado & Cenicafé 1
Elevation: 1,550 masl
When we think of modern Colombian coffees, we think of innovation—flavor-driven, expressive, and intentional. This standout lot from Ana Mustafa, produced in collaboration with LaREB, is a perfect example. Grown in the fertile hills of Risaralda and processed using a sealed anoxic fermentation followed by full natural drying, this coffee delivers explosive fruit character balanced by florals and a silky texture. It’s the kind of cup that stops you mid-sip—playful, bright, and packed with depth.
The Process
Ana’s Nablus profile represents her exploration of controlled, oxygen-free fermentation. Only fully ripe cherries are selected, then sealed in stainless steel tanks where they ferment without oxygen for an extended period. This “anoxic” environment supercharges fruit expression while preserving structure and clarity. After fermentation, the coffee is dried as a full natural, slowly and evenly on raised beds.The result is a cup that combines the intensity of a fruit-forward natural with the balance and cleanliness of a more structured fermentation—sweet, aromatic, and bursting with complexity.
Traceability & Producer Ethos
Ana Mustafa comes from a long line of coffee growers but brings a distinctly modern mindset to her work. She’s part of a new generation of Colombian producers who are pushing quality through science, intentional processing, and transparency. Through her partnership with La Real Expedición Botánica (LaREB), she’s able to share small, experimental lots that highlight varietal character and processing innovation.
Every detail from harvest timing to fermentation control is dialed in to bring out bold, articulate flavors that challenge assumptions about what Colombian coffee can be.
What to Expect
This is a lively, fruit-saturated coffee that performs beautifully across brew methods. On espresso, it’s all strawberry candy, cherry, and tropical brightness with a syrupy body and floral finish. As filter, it opens up with hibiscus aromatics, layered red fruit, and clean tropical sweetness.
It’s an expressive and high-energy offering that’s perfect for adventurous brewers, single-origin espresso fans, or anyone looking for a taste of Colombia’s new frontier. This is easily one of the sweetest naturals we’ve ever released.
Recommended Brewing:
Espresso – 1:3 ratio, 25-27 sec
Filter – 1:17 @ 200°F
Strawberry Candy | Tropical Fruits | Hibiscus | Cherry
Producer: Ana Mustafa
Farm: El Brillante
Process: Anoxic Natural
Region: Risaralda
Varietials: Rosado & Cenicafé 1
Elevation: 1,550 masl
When we think of modern Colombian coffees, we think of innovation—flavor-driven, expressive, and intentional. This standout lot from Ana Mustafa, produced in collaboration with LaREB, is a perfect example. Grown in the fertile hills of Risaralda and processed using a sealed anoxic fermentation followed by full natural drying, this coffee delivers explosive fruit character balanced by florals and a silky texture. It’s the kind of cup that stops you mid-sip—playful, bright, and packed with depth.
The Process
Ana’s Nablus profile represents her exploration of controlled, oxygen-free fermentation. Only fully ripe cherries are selected, then sealed in stainless steel tanks where they ferment without oxygen for an extended period. This “anoxic” environment supercharges fruit expression while preserving structure and clarity. After fermentation, the coffee is dried as a full natural, slowly and evenly on raised beds.The result is a cup that combines the intensity of a fruit-forward natural with the balance and cleanliness of a more structured fermentation—sweet, aromatic, and bursting with complexity.
Traceability & Producer Ethos
Ana Mustafa comes from a long line of coffee growers but brings a distinctly modern mindset to her work. She’s part of a new generation of Colombian producers who are pushing quality through science, intentional processing, and transparency. Through her partnership with La Real Expedición Botánica (LaREB), she’s able to share small, experimental lots that highlight varietal character and processing innovation.
Every detail from harvest timing to fermentation control is dialed in to bring out bold, articulate flavors that challenge assumptions about what Colombian coffee can be.
What to Expect
This is a lively, fruit-saturated coffee that performs beautifully across brew methods. On espresso, it’s all strawberry candy, cherry, and tropical brightness with a syrupy body and floral finish. As filter, it opens up with hibiscus aromatics, layered red fruit, and clean tropical sweetness.
It’s an expressive and high-energy offering that’s perfect for adventurous brewers, single-origin espresso fans, or anyone looking for a taste of Colombia’s new frontier. This is easily one of the sweetest naturals we’ve ever released.
Recommended Brewing:
Espresso – 1:3 ratio, 25-27 sec
Filter – 1:17 @ 200°F