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.

Mainstream Coffee

We offer commercial coffees individually prepared

With our new mill, located in Palermo (Huila), we take coffee processing to the next level, we can offer you a mainstream qualities tailor made with a specific region, size bean, department, or cup profile.

  • Blended or single origin – UGQ, E.P. 10%, E. P. 5%, Extra, Supremo 17/18, Supremo 18, or Supremo 19

  • Products of Colombia, 35, 60, 90,150, 180 or 250 defects.

  • Decaffeinated qualities

  • Low grades from 400 defects up to 800 defects.

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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.

  • Common certificates – Rainforest alliance, AAA, C.A.F.E. Practices, USDA Organic

  • Own sustainable programs- NKG Verified and soon NKG Bloom

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Specialty coffees

Everybody gets excited when it comes to specialty coffees

After buying the parchment directly from farmers and depending on the level of specification, we separate and then blend the coffees for a consistent and uniform cup profile.

  • Regionals- Huila (Bruselas, Pitalito, Timaná, Santa María), Cauca (Popayán), Antioquia (Medellín, Ciudad Bolívar), SCA 84+

  • Estate coffees – (single farm or producer) SCA 84+

  • Specific cup profile– (Winey, Chocolate, Citric, Red fruits, Floral, Spicy) SCA 84+

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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.

  • Single Varieties- Pink Bourbon, Castillo, Colombia. SCA 85+

  • Special processing methods- Deconstructed fermentation, Anaerobic fermentation, Natural fermentation. SCA 86+

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