COLOMBIA COFFEE
Colombia Coffee: Our premium quality Colombian coffee picks - organic coffee free from toxic substances
COLOMBIA HUILA REINALDO LOPEZ GEISHA SPECIALTY COFFEE
Reinaldo dedicated his whole life to agriculture, with his wife and four children.
In his finca Providencia, plants of the Geisha, Yellow and Red Caturra, F6 and Pink Bourbon varieties are grown. Less than a hectare of land is dedicated to the Geisha variety, to be precise there are only 1,700 plants.
The production of this Specialty Coffee is limited to only 1.150Kg l ‘year.
Thanks to the position of this plantation at about 1,750 m above sea level and to the climatic conditions, this coffee needs a long period before ripening and thanks to this slow maturation, each bean absorbs very particular aromas and scents.
The cherries are harvested when they are fully ripe and processed within 5 hours of harvesting. Fermentation lasts from 48 to 72 hours in 25 liter barrels. After fermentation, this Geisha is placed on raised tables for 20/24 days in the sun.
COLOMBIA HUILA FINCA SALCEDO SPECIALTY COFFEE
The production finca of our Colombia is located in the municipality of Garzon, in the department of Huila.
This is a small finca, mostly managed by the family, which takes its name from its owner, Mr. Marlon Salcedo.
The finca is a green oasis, a land of natural beauty, untouched flora and fauna.
Mr. Marlon’s commitment is to produce coffee of the highest quality, offer a dignified work environment and protect the surrounding environment.
The variety grown at an altitude of 1300/1400 meters above sea level is the Caturra.
In the cup it has the typical profile of a Colombia Huila, characterized by an intense floral aroma. Good body. Notes of chocolate and peach. Geisha, to be precise there are only 1,700 plants.
The production of this coffee is limited to only 1,150Kg per year.
Thanks to the position of this plantation at about 1,750 m above sea level and to the climatic conditions, this coffee needs a long period before ripening and thanks to this slow maturation, each bean absorbs very particular aromas and scents.
The cherries are harvested when they are fully ripe and processed within 5 hours of harvesting. Fermentation lasts from 48 to 72 hours in 25 liter barrels. After fermentation, this Geisha is placed on raised tables for 20/24 days in the sun.
COLOMBIA IVÀN DE JESÙS ARANGO SPECIALTY COFFEE
Don Ivan, as he is called in the small town of Betulia, is 84 years old and brings with him a very long tradition as a coffee producer. Specifically, he bought Finca El Pescado more than 30 years ago. The Antioquia region, in the central south of the country, is recognized for its excellent high-altitude coffees: many producers cultivate their plants at high altitudes, between 1500 and 2000 metres, on steep and very fertile soils, given the volcanic nature of the ‘area. Ivan is famous in his region, not only because he has an extensive plantation and produces high quality coffee, but also because over the years he has dedicated himself to parallel and supportive projects with other Colombian producers. This batch was washed, fermented for 22 hours and allowed to dry on concrete patios for 6 days. Full-bodied and enveloping coffee, notes of chocolate pudding, vanilla, peach and apricot.
COLOMBIA WOMEN COFFEE PROJECT SPECIALTY COFFEE
Colombian coffee of the highest quality.
Asocalm is a Colombian social cooperative that exclusively associates women, directly involved in the production of coffee. Among the objectives of the cooperative, the first is undoubtedly that of cultivating quality and sustainable products, both from an environmental point of view and from the use of natural resources, both economically and socially. Members participate in courses and training on agronomic practices and post-harvest processes, to improve from season to season
the yield and quality of the lots. The Castillo, Colombia and Caturra varieties that make up this lot grow in full sun. The cherries are harvested manually and processed with a 24-hour fermentation. Subsequently, the beans, now desemmed, are left to dry under the sun on African beds.
Characteristics:
Balanced coffee. Notes of cocoa biscuits, apricots, peaches, figs, caramel, caramelized citrus fruits. Persistent aftertaste.
COLOMBIA FINCA BELLAVISTA SPECIALTY COFFEE
Carmen Cecilia is a coffee producer from Urrao, in the province of Antioquia. She owns approx
20,000 Caturra plants, of the “chiroso” type, a spontaneous mutation that has appeared
in this region only recently, characterized by an intense fruity acidity and hints
of fresh flowers. Carmen has been producing fine coffee since 2011, when she began taking courses on quality production offered by the Salgar Cooperative. Recently, she participated in the Colombian Cup of Excellence, winning first place and selling her micro-lot at the highest price ever for a Colombian coffee. In addition to involving the whole family in the production, Carmen is also concerned with hiring female pickers on a seasonal basis.
The peculiarity of this lot is the duration of the fermentation: more than 96 hours.
Velvety coffee with floral hints of violet and jasmine. Notes of berries and honey. Aftertaste of raspberries and blueberries.
Species: Arabica
Processing: Washed with 96-hour fermentation
Country: Colombia
Region: Antioquia
Producer: Carmen Cecilia Montoya Finca Bellavista
Variety: Caturra Chiroso
Altitude: 1950-2050 m asl
SCA Score: 89
EL VALLE GOURMET BIO
100% ARABICA
COUNTRY: Colombia
REGION: Valle del Cauca
HEIGHT: 1650-2100 meters above sea level
TEMPERATURE: 16°C – 24°C
COLOMBIA COFFEE TOLIMA GOURMET BIO
100% ARABICA
COUNTRY: Colombia
REGION: Tolima Planadas
HEIGHT: 1650-2100 meters above sea level
TEMPERATURE: 16°C – 24°C
COLOMBIA COFFEE SIERRA NEVADA GOURMET BIO
100% ARABICA
COUNTRY: Colombia
REGION: Valle del Cauca
HEIGHT: 1650-2100 meters above sea level
TEMPERATURE: 16°C – 24°C
COLOMBIA NATIONAL WINNER FINCA LA ESPERANZA
100% ARABICA
Appearance: very homogeneous
Colour: monk’s tunic
Homogeneity: regular
Development: regular
Cream colour: golden/bronze
Retro taste: fruity, almond, cocoa
Interesting body, intense acidity that varies from initial red berries to fine notes of dark cocoa, in the balanced aftertaste pleasant perceptions of pears and grapes.
Colombian coffees are renowned for a superb balance between body, creaminess and aromatic intensity that marries pleasant bitter notes of toasted bread and dried fruit with the sweet and sour notes of fruit. Dina and Pablo’s finca, despite its small size, produces around 4,000 bags of excellent coffee every year. The couple had to convert production following the damage to the roja, adopting the Castillo varietal with excellent results. The finca is located on the Andean slopes, at an altitude of 1370 meters, such as to allow abundant rainfall and a mild climate. The processing method follows the washed techniques for which the beans are left to ferment for 20 hours and dried in the sun in a natural way.
COLOMBIA COFFEE HUILA GOURMET PASSION FRUIT
100% ARABICA
Origin: Colombia Huila
Harvesting: April-May / September-December
Altitude: 1350 – 1800 meters
Processing: Washed – Sun dried – Machine sorted
Huila is a department located in the southern part of the Andean region, currently the main department in Colombia recognized for quality and production.
Huila is the epicenter of the best specialty coffees in the world. This is confirmed by the repeated certifications that “opitas” coffee producers obtain in the “Cup of Excellence” competition.
The coffee growers of this department distinguish themselves for producing coffee respecting the surrounding environment, paying attention to the conservation and fertility of the soil, aware that it is the only key to improving profitability and the quality of their life. To date there are 139,138 cultivated hectares, distributed over 35 municipalities.
The Huila borders with Tolima, Cundinamarca, Meta, Caquetá and Cauca which give rise to a predominantly mountainous territory located along the course of rivers. The meteorological conditions and the geographical position, the commitment and dedication of the producers are optimal conditions for a quality coffee.
COLOMBIA
FINCA EL ROBLAL
COLOMBIA SUPREMO MERINO - Single Origin
SAN
CAYETANO
