Best Coffees of Origin

OUR COFFEES

How do we know that our coffee
is the finest around?

Because we've selected the coffee beans—and where they come from—ourselves.

The coffee we offer comes from unique Micro Lots in different regions of Colombia, assuring that you get the highest quality around.

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COLOMBIAN COFFEE

The capacity to offer to consumers a unique and genuine and authentic product, different from massive and mass products, is one of the biggest ambitions of Colombian Coffee growers.

Taking also advantage of Colombian coffee’s reputation as a high quality origin, roasters find new and differentiated product lines for their brands and a wealth of material to educate customers and consumers.

Colombian Coffee comes from a place of unique conditions, the the land of coffee. It assures its quality and origin through programs of guarantee of origin, and generates a community effort that has become a worldwide reference.

It is an alliance that reflects the strength of Colombian Coffee, its growers, and their organization of more than 563,000 producing families represented by the Colombian Coffee Growers Federation. Those members share the spirit of the Sustainability That Matters programs with a philosophy of quality, commitment and authenticity of thousands of Colombian Coffee brands distributed around the world.

The different regions producing Colombian Coffee offer various high quality cup profiles which adapt themselves to the tastes of sophisticated consumers in different markets. There is always a Colombian Coffee that adapts itself to different consumer needs.

We have what you are looking for!

The different regions producing Colombian Coffee offer various high quality cup profiles which adapt themselves to the tastes of sophisticated consumers in different markets.

There is always a Colombian Coffee that adapts itself to different consumer needs.

Some of the regions
that are well known for their coffee are:

Nariño:

The Denomination of Origin Café de Nariño as an protection instrument, covers the coffee from Nariño that has the following features: high acidity, medium bodied, sweet notes and a clean mild cup with a very pronounced aroma.

These qualities are attributed to factors like: the great quantity of organic material on soils, the high mountains where it is grown and the low temperatures that force the plant to keep their sugars.

Cauca:

One of the fundamental aspects of Café de Cauca is its homogeneity and balance, due to its particularly homogeneous production zone. Café de Cauca is described as a medium bodied highly acidic coffee with overall balance, which has a clean mild flavour with some sweet floral notes. These properties are found consistently throughout the different harvests.

Huila:

Denomination of Origin Café de Huila as a protection instrument, covers the coffee from Huila that has the following features: balanced overall impression with sweet notes, medium/high acidity and body in the cup, intense fragrance/aroma with candied and fruit feelings.

Tolima:

The Denomination of Origin (DO) Café del Tolima, covers the coffee produced in the region, which is characterized by having a cup profile with acidity and medium-high body, clean, smooth, with balance and various flavors in the spectrum of sweets, combined with citrus and fruit sensations.

Santander:

Denomination of Origin Café de Santander, covers the coffee from Santander that has the following features: medium-high body, sweet, fruity and herbal flavors and a light citrus sensation. Sweet and herbal notes can be perceived in its fragrance.

These attributes obey to factors like: homogeneous temperatures in the coffee growing area of Santander.

Sierra Nevada:

The Denomination of Origin (DO) Café de la Sierra Nevada, covers coffee produced in thirty-three municipalities located in the departments of Magdalena, Guajira and Cesar. In addition, it is characterized by having a clean and balanced cup profile with medium - high and uniform body; medium acidity, with flavors assimilable to chocolate. As for its fragrance and aroma, sweet and acidic notes can be perceived.