A Colombian single-origin coffee from producer Jonathan (Tatán) and his family, fourth-generation coffee farmers. The variety is Bourbon Aji. The processing involves a 12-hour oxidation in cherry, followed by depulping and a further 12-hour oxidation with mucilage, then submersion to balance flavors, washing, and drying on raised beds (marquesina) for 10–12 days depending on weather, followed by a minimum 10-day resting period in the warehouse. This is a filter-oriented coffee with an experimental washed/oxidation process.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
