Unchained Coffee Caturra Washed from Huila, Colombia (250g) — chocolate, orange and molasses notes — grown by Elkin Rengifo at La Carolina farm (1,640 masl).

Huila · Finca La Carolina · 1,640 masl

CATURRA WASHED

Name: CATURRA WASHED PROCESS by Elkin Rengifo
Brand: Unchained Coffee
Price: 20.0 USD
Availability: InStock

Grown byElkin Rengifo

Chocolate · Orange · Molasses

Roasted to order Mon & Thu · Ships the next day · Shipping

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The producer

Meet Elkin

ELKIN RENGIFO

Elkin Rengifo is a 19-year-old agronomy student from the Cristo Rey rural community in Pitalito, Huila. He represents a new generation of coffee growers who see coffee not only as tradition, but as opportunity.

Elkin grew up surrounded by coffee. His family has worked the land for years, and from an early age he was exposed to farm life. But instead of stopping at what had always been done, Elkin became curious. He wanted to understand coffee more deeply—its varieties, its regions, its possibilities.

While many young people consider leaving rural life, Elkin has never thought about leaving coffee. His goal is to learn everything he can, improve his craft, and take coffee further—beyond the local market and into the world.

For Elkin, coffee is not something inherited by obligation.

It is something chosen with intention.

In the cup

What it tastes like

Chocolate · Orange · Molasses

Aroma

Fragrance

Flavor

Aftertaste

Acidity

Sweetness

Body

Roast: Medium
Body: Syrupy
Best for: DRIP

Brew it: pour over

Our starting recipe. Adjust the grind to taste: finer if it's sour or thin, coarser if it's bitter.

Coffee15 g

Water250 g · 93°C / 200°F

Ratio1 : 16.7

GrindMedium-fine

Total time~3:00

The farm · Huila · 1,640 masl

Finca La Carolina

LA CAROLINA

Finca La Carolina is the family farm where Elkin works and learns. He describes it as both a business and a place of peace—an environment that offers tranquility, pride, and a strong connection to the land.

At La Carolina, Elkin pays close attention to how the coffee plants respond to each agricultural practice. He has learned to observe the plants carefully, understanding that their leaves and growth patterns reflect their needs. This attention allows him to make informed decisions that improve plant health and coffee quality.

His goal is to produce a clean, healthy coffee with good aroma and fragrance, recognizing that quality is the result of consistent care and thoughtful work over time.

La Carolina is not only a place of production.

It is where a young coffee grower is being formed.

Unchained CoffeePer bag

Chain Receipt

CATURRA WASHED

Elkin Rengifo · Finca La Carolina

You pay$20.00

Paid to Elkin$10.00

Where your money goes

Half of this bag goes to Elkin.

6.7×what the commodity market pays. Average earned by our producers in the 2026 pilot.

A FUTURE SHAPED BY KNOWLEDGE

In just two years of direct involvement in coffee production, Elkin has come to understand that coffee is not defined solely by price, but by potential.

He has learned that well-produced coffee can reach different markets, travel beyond local boundaries, and be appreciated by people with different tastes and expectations. This realization changed how he values his own work and the effort required to produce quality coffee.

Through Unchained, Elkin envisions a different future:

Access to technology that helps improve quality
A small lab to process and evaluate coffee samples
Packaging that carries the name of his farm
Recognition for his parents, who have worked the land for many years
The possibility of exporting coffee and participating in the specialty market

More importantly, Elkin wants consumers to understand the effort behind each cup. His goal is for people not only to enjoy the coffee, but also to feel curious about the farm, the producer, and the process behind it.

The impact is not only economic. It is educational, cultural, and generational.

Unchained does more than connect coffee to consumers.

It creates a path for young producers like Elkin to build a future in coffee.

How our model works →

Ask the farmer