A COFFEE GROWN BY WOMEN.
Chapoleras is a 100% women-produced micro-lot from the highlands of Apia, Risaralda — a region tucked into Colombia's coffee belt where altitude, cloud cover, and generations of farming knowledge converge. The name honours the chapoleras: the skilled women who harvest coffee cherry by hand, cherry by cherry, at the peak of ripeness. Without them, none of this exists.
THE PRODUCERS
Noralba Benítez has built a reputation for precision. A decorated producer recognised with local and national awards between 2021 and 2023, she approaches each harvest with the care of someone who knows that great coffee begins long before the roaster. Her meticulous cherry selection and carefully controlled fermentations — ranging from 24 to 36 hours — are what give her lots their signature clarity and depth.
Maria Elena Pulgarin has been farming coffee since 1988. Hers is a philosophy of patience and purity: no chemical inputs, no shortcuts. She selects only ripe cherries, ferments them in traditional tanks, and lets the Colombian sun do the rest. Nearly four decades of practice, held in every cup.
Together, they have created something that tastes like the land it came from — and the people who tend it.
IN THE CUP
The nose opens with chocolate, tropical fruit, and red cocoa — rich and layered, almost dessert-like. As it brews, peach and tropical fruits weave through the aroma. On the palate: tropical fruits, cocoa, plums, and wine move in waves, underpinned by a bright acidity and a dense, enveloping mouthfeel. The finish is long and generous — plums, honey, and cocoa that linger in exactly the way you want them to.
Scored 87 points by Q Arabica Grader Karen Pamplona (Coffee Quality Institute).
DETAILS
Producers: Noralba Benítez & Maria Elena Pulgarin
Origin: Apia, Risaralda, Colombia
Variety: Castillo
Altitude: 1,650 – 1,800 masl
Processing: Natural
Fermentation: 48 – 72 hours
Drying: Solar & mechanical
Score: 87 (Q Graded)
Harvest2025 – 2026
HOW TO BREW IT
This coffee shines across brew methods. As filter, brew it slightly cooler (90–92°C) to let the fruit notes open without tipping into ferment. As espresso, it pulls rich and syrupy with a natural sweetness that needs little milk to soften. If you take it black, you'll find new notes in every sip as it cools.
WHY WE CHOSE IT
At Auro, we're drawn to coffees with a story that holds — where the people behind the process are as remarkable as what ends up in your cup. Chapoleras is exactly that. It's beautiful, generous, and made with decades of accumulated wisdom.
A COFFEE GROWN BY WOMEN.
Chapoleras is a 100% women-produced micro-lot from the highlands of Apia, Risaralda — a region tucked into Colombia's coffee belt where altitude, cloud cover, and generations of farming knowledge converge. The name honours the chapoleras: the skilled women who harvest coffee cherry by hand, cherry by cherry, at the peak of ripeness. Without them, none of this exists.
THE PRODUCERS
Noralba Benítez has built a reputation for precision. A decorated producer recognised with local and national awards between 2021 and 2023, she approaches each harvest with the care of someone who knows that great coffee begins long before the roaster. Her meticulous cherry selection and carefully controlled fermentations — ranging from 24 to 36 hours — are what give her lots their signature clarity and depth.
Maria Elena Pulgarin has been farming coffee since 1988. Hers is a philosophy of patience and purity: no chemical inputs, no shortcuts. She selects only ripe cherries, ferments them in traditional tanks, and lets the Colombian sun do the rest. Nearly four decades of practice, held in every cup.
Together, they have created something that tastes like the land it came from — and the people who tend it.
IN THE CUP
The nose opens with chocolate, tropical fruit, and red cocoa — rich and layered, almost dessert-like. As it brews, peach and tropical fruits weave through the aroma. On the palate: tropical fruits, cocoa, plums, and wine move in waves, underpinned by a bright acidity and a dense, enveloping mouthfeel. The finish is long and generous — plums, honey, and cocoa that linger in exactly the way you want them to.
Scored 87 points by Q Arabica Grader Karen Pamplona (Coffee Quality Institute).
DETAILS
Producers: Noralba Benítez & Maria Elena Pulgarin
Origin: Apia, Risaralda, Colombia
Variety: Castillo
Altitude: 1,650 – 1,800 masl
Processing: Natural
Fermentation: 48 – 72 hours
Drying: Solar & mechanical
Score: 87 (Q Graded)
Harvest2025 – 2026
HOW TO BREW IT
This coffee shines across brew methods. As filter, brew it slightly cooler (90–92°C) to let the fruit notes open without tipping into ferment. As espresso, it pulls rich and syrupy with a natural sweetness that needs little milk to soften. If you take it black, you'll find new notes in every sip as it cools.
WHY WE CHOSE IT
At Auro, we're drawn to coffees with a story that holds — where the people behind the process are as remarkable as what ends up in your cup. Chapoleras is exactly that. It's beautiful, generous, and made with decades of accumulated wisdom.
