Colombia, South America
Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown arabica beans and its unique geography makes it perfectly suited for producing a delicious, high quality brew. Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans.
Tolima is the central part of the Colombian Andes. The cooperative has 2.183 coffee growers and produce an estimated 100,000 bags of coffee. 23% of the coffee growers are women.
Varietal: Caturra, Colombia, Typica, Castillo
Producer: Various Smallholders
Elevation: 1,300 – 1,600 MASL
Processing: Fully Washed
Region: Planadas Department
Cup Profile: bright, cherry, blackberry and mango, along with a syrupy mouth feel and pleasant, lingering finish
Tolima is the central part of the Colombian Andes. The cooperative has 2.183 coffee growers and produce an estimated 100,000 bags of coffee. 23% of the coffee growers are women
Varietal: Castillo, Colombia
Producer: Various Producers
Elevation: 1,300 – 1600 MASL
Processing: Washed
Region: Planadas Department
Cup Profile: CHOCOLATE AROMA, MEDIUM ACIDITY, FLAVOURS OF NUTS AND COCOA, MEDIUM BODY, SILKY FINISH
Cauca is located in Southern Colombia where coffee is grown in fertile, volcanic soil. The Cordillera de Occidental, Central and Oriental (mountain ranges) offer unique climatic conditions favourable for high quality coffee, with more than 94,000 families growing coffee. This blend was selected from farmers in 17 municipalities. Average altitude is 1760 masl and varieties include Castillo, Colombia and Caturra.
Varietal: Castillo, Colombia, Caturra
Producer: Various Smallholders
Elevation: 1,600 – 1,770 MASL
Processing: Washed, Sun-dried
Region: Popayan, Cauca
Cup Profile: medium-bodied with balanced acidity, subtle berry notes, and rich aroma. the popayan expresses itself as lush fruit in a sweetly-toned body and exemplifies the classic cup
Varietal: Castillo, Caturra
Producer: Various Smallholders
Elevation: 1,300 – 1,800 MASL
Processing: Washed
Region: Cauca
Cup Profile: Sweet chocolate with a slight nuttiness and an incredibly smooth caramel finish
Cauca is 100% mild Arabica coffee, mainly grown on small farms where it is selectively picked and processed, sticking to quality protocols and standards encouraged by the Colombian Coffee Growers Federation. Because of its location within Colombia and the particular characteristics of the Café de Cauca production area, this coffee has very particular sensorial and quality attributes in the cup.
Varietal: Castillo, Colombia
Producer: Various Smallholders
Elevation: 1,570 – 1,770 MASL
Processing: Washed, Sun-dried
Region: Cauca
Cup Profile: sweet flavour, strong caramel aroma and fragrance, with high acidity, medium body. overall impression is balanced, clean and mild with some sweet, floral notes
Colombia is the third largest coffee growing country in the world. “Excelso” is a grading term for coffee exported from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
Varietal: Castillo, Colombia
Producer: Various Smallholders
Elevation: 1,570 – 1,770 MASL
Processing: Washed, Sun-dried
Region: Various Regions
Cup Profile: citrus flavor, medium-bodied, rich acidity with clean, sweet aftertaste
Varietal: Castillo, Caturra
Producer: Asociación Campesina Mano Amiga, Asociación Grupo De Mujeres La Esperanza Vereda San Isidro, Asociación De Caficultores Especiales De Corinto Cauca
Elevation: 1,700 – 2,000 MASL
Processing: Washed
Region: Cauca
Cup Profile: chocolatey, clean, well- balanced acidity and citrus and molases sweetness
Huila is a department in southern Colombia, spanned by the Andes mountains and home to towering Nevado del Huila volcano. It is located in the southwest of the country, and its capital is Neiva.
Varietal: Colombia, Castillo
Producer: Cooperativa Coagrobrisas
Elevation: 1,700 – 2,000 MASL
Processing: Washed
Region: Huila
Cup Profile: strong caramel aroma and fragrance, with high acidity, medium body, balanced, clean and mild overall impression with some sweet and floral notes
Born in the village of El Agrado, Alexander Cajiao follows in his grandfathers footsteps of coffee cultivation. Their family farm is located 8 kilometers from the town center, surrounded by lush mountains and bathed in the unmistakable aroma of coffee plantations. After studying Industrial Engineering, Alexander Cajiao realized that something was missing in life, quickly accepting his love for working with coffee.
Founding the ACC Por La Paz Association, there was a firm purpose of training the associated producers in the production of specialty coffees and seeking fair and sustainable ways to market the regions coffee.
Varietal: Castillo, Colombia, Pink Bourbon
Producer: Alexander Cajiao Buitron
Elevation: 1,750 MASL
Processing: Natural – 60hrs in cherry anaerobic fermentation bags
Region: Cauca
Cup Profile: FLORAL NOTES OF JASMINE HONEYSUCKLE AND ROSES, AND THE SWEETNESS OF VANILLA. CRISP ACIDITY WITH A JUICY BODY, AND WILD AFTERTASTE
Meta is not one of Colombia’s most traditional coffee-growing regions. The Eastern Region of Meta’s proximity to Mexico’s gulfs, these regions tend to have more rainy seasons, which affects the flavor of the crop.
Farmers spread knowledge of good agricultural practices while improving coffee quality and farm productivity.
Varietal: Castillo, Colombia
Producer: Various Smallholders
Elevation: 1,300 – 1,560 MASL
Processing: Washed
Region: Serranía De La Macarena, Meta Department
Cup Profile: CRISP ACIDITY, NOTES OF BITTERSWEET CHOCOLATE, AND A SWEETNESS OF BUTTER AND MOLASSES WITH HINTS OF CITRUS. STRUCTURED AND BALANCED WITH A SYRUPY BODY AND LINGERING AFTERTASTE
Eduardo, a seasoned coffee grower from Nariño, recently shifted gears to a new project in Huila, marking a departure from his familiar grounds. His focus? Establishing a cutting-edge coffee processing plant. This initiative isn’t just about processing coffee; it’s a deliberate effort to boost the production of specialty coffees in the Huila region.
Eduardo’s journey in Huila is fueled by a desire to create remarkable coffee experiences. Leveraging the unique characteristics of the region, he experiments with various coffee varieties and processing methods. With his extensive background, Eduardo strives to unlock the full potential of Huila’s coffee, contributing to its reputation for producing top-tier specialty coffees.
Varietal: Caturra
Producer: Eduardo Armero Martinez
Elevation: 1,700 MASL
Processing: Washed -double long fermentation 72hrs in cherry | 48hrs in mucilage
Region: Huila
Cup Profile: CRISP ACIDITY, NOTES AND AROMA OF DARK CHOCOLATE AND COLA. CLEAN AFTERTASTE
Eduardo, a seasoned coffee grower from Nariño, recently shifted gears to a new project in Huila, marking a departure from his familiar grounds. His focus? Establishing a cutting-edge coffee processing plant. This initiative isn’t just about processing coffee; it’s a deliberate effort to boost the production of specialty coffees in the Huila region.
Eduardo’s journey in Huila is fueled by a desire to create remarkable coffee experiences. Leveraging the unique characteristics of the region, he experiments with various coffee varieties and processing methods. With his extensive background, Eduardo strives to unlock the full potential of Huila’s coffee, contributing to its reputation for producing top-tier specialty coffees.
Varietal: Pink Bourbon
Producer: Eduardo Armero Martinez
Elevation: 1,780 MASL
Processing: Natural Anaerobic
Region: Huila
Cup Profile: CLEAN WITH NOTES OF STONEFRUIT APRICOT AND CEDAR WITH A DELICATE AFTERTASTE, JUICY AND ROUNDED BODY WITH BRIGHT ACIDITY
Fredy belongs to a cooperative called Villa de Don Juan which is a new generation of coffee growers, young producers of the third generation of a family near Pitalito, Huila.
Fredy is a third generation coffee grower himself, he shares the passion for coffee production with his parents whom from a young age taught him everything there is about growing coffee. Nowadays, he works on the farm together with his family: his wife, their three daughters and his father. Family is the main motivation for Fredy in all the labors, and it helps him to focus on high quality coffee in every part of the process.
Varietal: Pacamara
Producer: Fredy Leonardo Gomez
Elevation: 1,720 MASL
Processing: Washed, followed by a fermentation of 24hrs in cherry and 24hrs in mucilage, picking ripe cherries and letting them ferment in cherry for 24hrs. Lastly, sun-drying in beds for around 10-15 days
Region: Huila
Cup Profile: BRIGHT ACIDITY. SWEET TROPICAL FRUIT AROMA. FLAVOURS OF BLUEBERRY, PAPAYA, BROWN SUGAR WITH A ROUND BODY AND A LINGERING AFTERTASTE
Jorge’s life revolves around coffee. Living on the family farm ‘El Tesoro’ with his wife and children, Jorge sees it as being more than just a coffee farm, but a commitment to nature conservation. Jorge has a strong belief in sustainable farming practices and respect for the surrounding environment. Jorge’s primary focus is on producing high quality coffee but also sees his farm ‘El Tesoro’ as a legacy in the making. It is a livelihood; it’s a sanctuary where passion, tradition, and innovation converge. Jorge’s goal is not only to continue the family’s tradition but to push the boundaries of what’s possible in coffee production.
Varietal: Caturra – Colombia
Producer: Jorge Enrique Armero
Elevation: 1,890 MASL
Processing: Natural (Anaerobic) cherry fermentation 24hrs
Region: Nariño
Cup Profile: CLEAN AND TART ACIDITY, SWEETNESS OF CREAM, CRANBERRY AND HOPS WITH A JUICY BODY, STRUCTURED.
1,900 young coffee growers, ages ranging between 18 and 38, are part of the National Coffee Growers Federation and have their coffee grower ID. The purchase of young coffee producers’ coffee at a remunerative price, guarantees the future sustainability of the quality and the farms.
Varietal: Castillo, Colombia, Cenicafe1, Tabi
Producer: Various Producers
Elevation: 1,200 – 1800 MASL
Processing: Washed
Region: North Santander
Cup Profile: CRISP AND CLEAN ACIDITY WITH A CITRUS AROMA. FLAVOURS OF CLEMENTINE, MANDARIN, GRAPEFRUIT, AND BERGAMOT WITH A DELICATE AND BALANCED FINISH
La Esmeralda is a family farm in San Vicente del Caguán, Caquetá, owned and operated by the Rodríguez family. Caquetá is a department in the south of Colombia, where they have many flatlands. However, on the west side of the department, the Eastern mountain range starts and this is where coffee is being grown. The Rodríguez family on their La Esmeralda farm is very much focused on specialty coffee. They are constantly looking to improve the processes in the farm, experimenting in the farm and cupping their own coffee in order to find the best way to highlight the amazing quality of their coffees.
Varietal: Castillo, Caturra
Producer: Luis Andres Rodriguez
Elevation: 1,800 MASL
Processing: Natural anaerobic (fermentation in sealed plastic bags for 54hrs at controlled temperature, then drying 30 days, stabilising the coffee in grain-to bags for another 15 days before selling the coffee)
Region: Caquetá
Cup Profile: CRISP ACIDITY AND A ROUDNED, COATING BODY. MANGO, MAPLE SYRUP, PASSIONFRUIT, WITH A FLORAL JASMINE HONEYSUCKLE FINISH. A LINGERING AFTERTASTE, BALANCED NICELY
Doña Mónica was born on the coffee farm from her parents, in Pitalito, Huila. From a very young age, she showed interest in the labors on the farm and she was always helping out her father in the different tasks in the coffee production. Monica and her husband return to their hometown Pitalito and they were able to buy a coffee farm. The farm had a poor processing infrastructure at the time, which is the reason they started to produce coffee with the natural process. A couple of years ago they saw the real potential in quality, and nowadays they are fully focused on producing high-quality coffee. Their ultimate dream is to be recognised worldwide for the quality of their coffee.
Varietal: Pink Bourbon
Producer: Mónica Diaz Ruiz
Elevation: 1,650 MASL
Processing: Natural
Region: Huila
Cup Profile: BRIGHT ACIDITY, DELICATE AND SOFT, WITH NOTES OF BLACK TEA, BERGAMOT, JASMINE HONEYSUCKLE, CLEAN AFTERTASTE WITH A SILKY BODY
Established on November 5th, 2015, the association of women, known by its acronym EMURSA (Equipo de Mujeres Rurales de San Alberto), was founded with a shared vision of fostering collaborative efforts within the community. Their endeavor revolves around concerted teamwork, with the unwavering support of their families, the San Alberto community, the Coffee Committee of Norte de Santander, and the National Natural Park TAMA, which houses the community.
Originating with 22 visionary women who recognized the potential of collective action, by 2023 the association has grown to encompass 28 formally registered members. As a result of the geographical constraints, the absence of access to chemical fertilizers culminates in the cultivation of exclusively organic produce. In a pursuit of continuous improvement, women of EMURSA aspire to secure organic certification, enabling them to command premium prices for their coffee.
Varietal: Castillo, Colombia
Producer: Various Producers
Elevation: 1,574 MASL
Processing: Washed followed by 24hrs fermentation in tanks with manual selection of the best beans during picking, depulping and drying in beds for 15-20 days.
Region: San Alberto
Cup Profile: SOFT ACIDITY, NUTTY AROMA, FLAVOURS OF CACAO NIBS, ALMOND, HONEY, JASMINE HONEYSUCKLE WITH A SMOOTH AND DELICATE AFTERTASTE
The region around Concepcion Antioquia is known for its agricultural activities, particularly coffee cultivation. Coffee production is an essential component of the local economy, Antioquia is the largest for production and where it all began plantations date back to the early 1800s.
Overall, Concepcion Antioquia is a charming and picturesque town in Colombia, offering a blend of natural beauty, cultural heritage, and a tranquil atmosphere that draws both locals and tourists looking for a peaceful escape.
Varietal: Castillo, Colombia, Caturra
Producer: Various Producers
Elevation: 1,300 – 1,600 MASL
Processing: Washed
Region: Antioquia Department
Cup Profile: BRIGHT AND CLEAN ACIDITY WITH A JUICY BODY, NOTES OF PLUM, GREEN APPLE, AND BAKERS CHOCOLATE
