Nestled in the western-facing hills of Calarcá, Quindío, El Fénix was built with a bold vision — not just as a rare-variety organic coffee farm, but as a research-driven post-harvest lab and a community resource. Designed to be a collaborative space, it serves as a hub for experimentation, education, and collective advancement in specialty coffee. The farm itself focuses on sustainable practices, selective breeding, and high-precision processing, including meticulous floating and fermentation protocols that bring out the brightest, most refined flavours in each variety. With ideal climatic conditions, spring water sources, and innovative systems like sealed fermentation and pH-balanced water reuse, El Fénix is pushing the boundaries of quality coffee production in Colombia.

But the real heart of El Fénix lies in its role as a shared wet mill for neighbouring producers. Crowdfunded by coffee lovers around the world, the mill was built to give smallholder farmers access to controlled, high-quality processing without the high capital costs or labour burden. Producers can participate in each step if they wish, while also benefiting from early and transparent payments — a system that rewards quality and improves income timing

The Anoxic washed processing begins with careful hand-picking and floating of cherries to ensure only the best quality continue. The cherries are sealed under a water-filled sheet in fermentation tanks, creating an oxygen-free environment where they ferment for 48 hours at a stable 25°C, with the water acting as both sealant and heat regulator. After fermentation, the water and sheet are removed, and the coffee is rinsed, pulped, washed, and graded. Finally, the beans are sun-dried for several hours each day on raised beds over 2–3 weeks, resulting in a clean, carefully controlled cup.