Notes: Bright, winey acidity, creamy body, sweet and nutty with notes of dark chocolate and caramel
Excelso Huila RFA comes from a group of small Rainforest Alliance certified farms with an average size of 2 hectares each. They all use manual hand-crank de-pulping machines to remove the cherry from the beans and raised beds for drying them. These efforts have been rewarded with Rainforest Alliance Certification, one of the most strict sustainability seals. The positive impact on the preservation of this region's biodiversity is substantial.
Notes: Perfect balance of brightness and body with consistent characteristics from start to finish
The Bucaramanga region produces a number of good coffees known for having a soft bean not so bright. There are earthy notes, but the first impression is a heavy body and low acidity.
Notes: Sweet and very balanced with notes of creamy chocolate truffle, apricot, and tangy nectarine
The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990s, contact was mostly criminal, and Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.
In the last decade, the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
Producers process coffee on their own properties, drying honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.
Processing Method: Honey
The Honey Process begins with a quality filter that allows us to remove the floater coffee cherries from the process. From here, the cherries will start the de-pulping stage and will pass through a short fermentation of 24 hours in sealed tanks, before moving to the drying stage. In the drying stage, the coffee will rest in African-style raised beds for over 20 days. Finally, parchment coffee will pass through our dry milling and hand sorting stage.
MACIZO DEL GUARAPAS
Notes: Raspberry, lemonade, caramel; balanced and sweet; juicy acidity
A massif (macizo) is a mountainous structure formed by tectonic plate movement. In southern Huila, the municipality of Palestina formed an association that, in honor of the mountain range and river, they named Macizo del Guarapas. The association consists of 92 farms that are generally between 3 - 5 hectares and most farms have fewer than 4,000 trees per hectare. All of them have extensive shade from local trees like walnut and guayacán.
COLOMBIA CAMPESINO (DECAF)
Notes: Candy-like, with notes of tropical fruit and citrus; creamy body
The decaffeination plant relies entirely on the pure water from the Navado el Ruis and natural ethyl acetate from sugar cane plants. Ethyl acetate is an organic compound (C4H8O2) with asweet smell—it’s created during fermentation. The process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften and begins the hydrolysis of the caffeine, which is bonded to salts of chlorogenic acid.
Notes: Bursting aroma, syrupy body with a sweet toffee and milk chocolate and clean smoky finish
Popayán coffee comes from small family farms. Popayán has a rich coffee producing history and recently became one of the most sought after coffee growing regions in the world. Farmers have made the switch of primarily working with crops that yield large quantities to solely dealing with micro-lots that require more care and dedication. This change has allowed the farmers to focus on nurturing the coffee and emphasize quality over quantity.
our own blends
OUR OWN ESPRESSO BLEND
By combining some of our single-origin coffee beans together, we obtain the well-balanced brightness, body, sweetness, and complexity that a great espresso
COLD BREW BLEND
Distinctively smooth and perfectly balanced, we've developed this blend using only the highest quality coffee beans from the mountains of Colombia. Each cup of cold brew delivers a unique combination of notes, bodies, and characteristics extracted during the 16 hours brewing process for a compulsively drinkable cup of cold brew coffee.