What makes Argopuro Walida Coffee unique?
We focus on sustainable farming, restoring ecosystems, and empowering local farmers and their families.
How many different processes do you produce?
We produce 5 different processes: Slowdried Natural, Anaerobic Natural, Carbonic Natural (2 different types) and Hermetically Sealed Natural.
How long have you been growing and processing the coffee? And what is your quality guarantee?
Our farm and processing facility were established in 2016. Quality is at the heart of everything we do. Every lot is carefully evaluated by our certified Q Arabica Grader, and our coffees have a proven track record of excellence, trusted and appreciated by nearly 60 + specialty roasters worldwide.
How large is your production?
Our target quantity for 2026 is 200 tons of green coffee beans.
What varieties do you grow?
We grow 3 different varieties…Red Caturra, Yellow Caturra and Orange Bourbon. This year we have planted Sidra variety for a pilot project of exotic varieties.
Are you shipping internationally?
Absolutely. We have been exporting since 2020. Our coffees are regularly shipped to dozens of direct trade clients across three continents: Europe, Asia, and Australia.
Where can I buy your coffee?
You can purchase our coffee directly from us. Simply contact our team to discuss your needs, pricing, and availability, and we’ll be happy to arrange samples and guide you through the process.
Can I see a description specification of your coffees ?
Yes. Full specifications for each coffee—including cupping notes and detailed processing method – are available below. Simply scroll down to explore all of our coffee offerings.
NATURAL ANAEROBIC
ANAEROBIC MACERATION NATURAL
Cupping notes 2025: Lychee, grape, tropical fruits, berries, molasses, very sweet cup, sirupy texture
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
CARBONIC LOT CHERRY
CARBONIC MACERATION NATURAL
Cupping notes 2025: Sparkling lychee, cherry, blackcurrant, plum, red apple, complex, multilayered cup
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
CARBONIC LOT KISMIS
CARBONIC MACERATION NATURAL
Cupping notes 2025: Peach, lollipop, blackberry, milk chocolate, complex, multilayered, syrupy texture
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
HERMETIC NATURAL
HERMETICALLY SEALED NATURAL
Cupping notes 2025: Pinneaple, passion fruit, orange, maple sirup, vibrant cup
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
WATER FLOATING 1800 METERS HIGH
WATER FLOATING FERMENTATION NATURAL, DIRECTLY AT COFFEE GARDEN, 1800 METERS ABOVE SEA LEVEL
Cupping notes 2025: Cherry, red apple, plum, milk chocolate
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- 14 days fermentation – cherries floating inside a water tank
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
NATURAL CLASSIC
NATURAL SLOWDRIED
Cupping notes 2025: Candy, tropical fruits,
Variety: Red caturra & Lini S-795
Altitude grown: 1600– 1800 m.n.m.
Detailed process describtion:
- Sortation of coffee cherries
- 72 hours Anaerobic maceration
- +- 20 days drying on raised bed until 12% moisture content
- Hulling
- Gravity sortation and size sortation
- Drying to 11.5 % moisture content
- Manual defect sortation
- Packing, final quality control, export
