Colombia
A unique origin
Colombia’s geography, topography and microclimate make it a special case among coffee producing countries. Different blooming seasons allow for two harvests: the main crop and the so called Mitaca, the secondary crop. The growing conditions vary from region to region, but cherries are picked throughout the year and fresh coffee is always available.
Sustainable and certified coffees
Sustainable and certified coffee has a story to tell
Only recently, producers have started cultivating exotic varietals or experimenting with the post-harvest process by changing the way coffee is fermented or dried. But specialty coffee is a lot more than funky flavors. It is also about quality, sustainability, the proximity to farmers and the story behind the coffee.
Microlots
Unique and exotics coffees from Colombia
Only recently, producers have started cultivating exotic varietals or experimenting with the post-harvest process by changing the way coffee is fermented or dried. But specialty coffee is a lot more than funky flavors. It is also about quality, sustainability, the proximity to farmers and the story behind the coffee.
REGIONALS
BRUSELAS
In the last years the coffee culture in the region has changed, moving from a high-volume production to a specialty coffee production. The varieties found in the highlands are mostly Castillo, Colombia and Caturra. The combination of varieties, altitude, microclimate, innovation, and great teamwork between SKN and the farmers delivers a delightful cup with flavors of caramel, hazelnut, maple syrup, floral notes, a round body and a bright citric like acidity.
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PITALITO
This region is internationally known by their top coffee quality. Most of the farmers preferred the Caturra variety over the Castillo, giving more consistency on the cup profile of the region. The great coffee culture of the farmers mixed with a high altitude, perfect climate, single variety, and a long-term collaboration with SKN, creates one of the best coffees we can offer to our clients with flavors of cacao fruit, dark chocolate, honey, notes of berries, a buttery like body and a juicy citric acidity.
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SANTA MARÍA
Most of the producers in this coffee region uses a different fermentation process. They ferment the coffee in the cherry and not after pulping the beans. Using this process, the producer can save a significant amount of water and the cup profile result is unique, a slightly winey flavor with the characteristics of a full washed coffee.
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TIMANÁ
The selective picking is the main reason of the high-quality coffees in this region. The climate, soil and altitude are perfect to deliver an excellent coffee. Moreover, the transition of using sun drying process over machine drying will improve even more the quality in the future. Said that, it won’t be strange to have this coffee as the best quality we can offer in the coming crops. These days, we can find in coffee flavors of green apple, lime, anise a smooth body with a bright citric acidity.
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