Special Edition 
Traditional Washed Coffee — Gladys de Jesús Bedoya
Apía, Risaralda ｜ Winner of Gold Medusa’s Excellence in Design Award
From the lush, mist-covered hills of Apía, Risaralda comes a coffee that honors tradition, craftsmanship, and the heart of Colombia’s coffee heritage. Created by Gladys de Jesús Bedoya, this exceptional lot represents the perfect harmony between flavor and artistry — earning the Gold Medusa Excellence in Design Award for its outstanding presentation and the story it carries within every cup.
Each sip unfolds notes of honey, panela, dried fruits, and chocolate, weaving sweetness and depth in a way that reflects the warmth and resilience of its producer. The body is smooth and comforting, with a lingering cocoa finish that invites you back for more.
This coffee isn’t just beautifully designed — it’s a way to give back.
A portion of all proceeds from every bag sold goes directly to Ms. Gladys de Jesús Bedoya, supporting her continued work as a local coffee producer and preserving the rich legacy of Apía’s coffee-growing families.
A cup that connects design, flavor, and purpose — from Apía to the world.
 
 
Origin & Story
This coffee hails from the verdant hills of Apía, in the heart of Colombia’s Risaralda region — a terroir known for fertile volcanic soils, ideal altitude, and microclimates that nurture nuanced bean development. Crafted by Gladys de Jesús Bedoya, this coffee has earned acclaim not only for its cup quality but also for its aesthetic presentation, having won the Gold Medusa’s “Excellence in Design” award — a testament to both sensory and design excellence.
Appearance / Roast
The roast is likely a medium-to-medium-dark profile — aimed to balance brightness and body — bringing out both acidity and deeper notes without tipping into bitterness. The beans present a glossy brown surface, well developed with a uniform roast level suggestive of careful temperature control.
Aroma / Fragrance
On opening, the aroma greets you with a warm, sweet bouquet. You’ll detect golden honey, soft baking spice, and subtle malted sugars. Beneath that is a whisper of dried fruit — perhaps raisin or fig — mingling with cocoa and a faint nuttiness. The scent is inviting, clean, and layered.
Flavor Profile / Tasting Notes
Honey & Panela: The most immediate and lingering sweetness is honey-like — floral, viscous, gently syrupy. Panela (unrefined cane sugar) character comes through as brown sugar, giving a molasses or caramel backbone that supports the acidity.
Dried Fruits: Notes of raisin, cherry, or prune weave through the cup, giving pleasant fruit sweetness without sharp acidity. These dried fruit tones lend depth and a slight chewiness to the mouthfeel.
Chocolate / Cocoa: A rich dark chocolate or milk cocoa note underpins the mid-palate, rounding out the sweetness and giving a soft, comforting finish. The chocolate element is neither overly bitter nor flat — it’s balanced and elegant.
Acidity & Body: Acidity is fine and lively — probably in the citric or bright fruit range (think orange peel, red apple) — but never overwhelming. The body is medium to full, with a creamy, smooth texture, supporting all elements without becoming heavy.
Finish & Aftertaste
The finish lingers sweetly, with the honey and panela tones gradually fading into cocoa and a faint nutty echo. You may sense a delicate spice or cinnamon note as the cup cools, lingering pleasantly on the palate. The aftertaste invites you back — you’ll want another sip.
Serving Suggestions
Best enjoyed as a filter brew (V60, Chemex, or pour-over) to preserve clarity and let the delicate notes shine.
A slightly cooler brewing temperature (e.g. ~92–94 °C) may help avoid overemphasizing bitterness and keep the honey-panela nuance in focus.
It also holds well as espresso or in a milk-based drink — the chocolate and sweet backbone can harmonize with milk beautifully, though some of the more ethereal dried fruit top notes might recede.
Summary
Your traditional coffee by Gladys de Jesús Bedoya offers a beautifully balanced experience: the sweet warmth of honey and panela, the subtle fruit complexity of dried fruits, and a comforting chocolate richness, all carried on a medium to full body with elegant acidity. Coupled with its award-winning design, this is not just a cup — it’s a sensorial narrative of Apía’s terroir and an artisan’s intention.