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Discover the story behind each specialty coffee, from its origin to your cup.
Destacado
Coffee and Tourism in Colombia
The role of coffee in Colombian tourism.
FEATURED
The Future of Colombian Coffee
Reflections on the future of coffee production in Colombia
COFFEES
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Caturra Natural
This Caturra Natural coffee is produced by Robinson Ortiz at Finca El Girasol, located in Génova, Colombia, at 1700 meters above sea level. The natural process enhances fruit complexity and sweetness, resulting in a vibrant and structured cup profile. In the cup, this coffee offers expressive aromatics of strawberry yogurt, raspberry, rosé wine, and grape. The flavor develops into notes of blueberry, grape, and caramelized pineapple, with a juicy acidity, silky body, and long, wine-like finish that highlights its complexity. Producer: Robinson Ortiz Farm: Finca El Girasol Origin: Génova, Colombia Altitude: 1700 masl Variety: Caturra Process: Natural Flavor Notes: Strawberry Yogurt, Raspberry, Rosé Wine, Blueberry, Grape, Caramelized Pineapple Body: Silky Finish: Long and complex
Genova Regional blend
This Single Lot coffee from Génova, Colombia, produced by Rigo Ramírez, is grown between 1700 and 2000 meters above sea level in the high mountains of Quindío. The region’s altitude and climate allow for slow cherry maturation, resulting in a balanced and naturally sweet cup profile. In the cup, this coffee presents citrus brightness complemented by notes of caramel, panela, and chocolate, with a silky body and pronounced sweetness. Its clean and approachable profile makes it an excellent option for both espresso and filter brewing. Producer: Rigo Ramírez Origin: Génova, Quindío – Colombia Altitude: 1700–2000 masl Lot: Single Lot – Regional Génova Flavor Notes: Citrus, Caramel, Panela, Chocolate Body: Silky Profile: Sweet and balanced
Inza
This specialty coffee from Inzá, Cauca is grown at 1700–2100 masl in the Colombian Andes, where high altitude and ideal climate produce a balanced and expressive cup. With an 85.5 SCA score, this coffee offers a smooth profile featuring notes of hazelnut, caramel, and peach, combining nutty sweetness with a gentle fruity brightness. The coffee presents consistent green coffee quality with EP10 screen size, 11.2% moisture, and 693 g/l density, supporting stable roasting performance and reliable flavor development. Origin: Inzá, Cauca – Colombia Altitude: 1700–2100 masl Cup Score: 85.5 SCA Flavor Notes: Hazelnut, Caramel, Peach Moisture: 11.2% Density: 693 g/l Defects: 18 (12/60 standard)
Tabi Natural
This Tabi Natural coffee is produced by Fardith Lozada and processed by Carlos Amariles at Finca Las Camelias, located in the mountains of Génova, Colombia, at 1800 meters above sea level. The natural process brings out a rich fruit-forward profile with layered sweetness and complexity, characteristic of high-altitude coffees from this region. The cup presents a vibrant and structured profile with pronounced fruit sweetness, balanced acidity, and a smooth body, making it ideal for specialty roasters looking for distinctive Colombian naturals. Producer: Fardith Lozada Processor: Carlos Amariles Farm: Finca Las Camelias Origin: Génova, Colombia Altitude: 1800 masl Variety: Tabi Process: Natural
Pink Bourbon
This Pink Bourbon coffee is produced by Rodrigo Pérez at Finca Alto Bonito, located in Líbano, Tolima, Colombia, at 1400 meters above sea level. The coffee is processed using a washed method with 90 hours of anaerobic fermentation, a technique that enhances clarity, sweetness, and aromatic complexity while maintaining the elegant profile characteristic of the Pink Bourbon variety. Harvested in May 2025, this lot showcases the balance between innovative processing and careful cultivation, resulting in a refined and expressive cup ideal for specialty coffee programs. Farm: Alto Bonito Producer: Rodrigo Pérez Origin: Líbano, Tolima – Colombia Altitude: 1400 masl Variety: Pink Bourbon Process: Washed – 90h Anaerobic Fermentation Harvest: May 2025
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