We aim to provide our customers not only with coffees boasting distinct profiles but also with those processed to the highest environmental protection standards. Additionally, we are committed to social responsibility, working to enhance the livelihoods of coffee producers in our communities.

TRADITIONAL VARIETIES

Since the introduction of coffee to Colombia, the varieties have been changing in search of greater productivity per tree, greater density of trees per hectare and trees that are resistant to pests and diseases as well as drastic climatic changes.

Today the considered traditional varieties are:

  • Caturra.
  • Colombia.
  • Castillo.
  • Tabi.
  • Cenicafe 1.

QUALITY STRUCTURE

Single A (83-84)

Is a regional coffee that could be department or municipality selection, with the following characteristics:

  • Cupping score 83-84 SCA standards.
  • Maximum Moisture level: 12%.
  • Physical preparation: SCA standards (0-5).
  • Processing: Traditional wash.
  • In this quality range the client can choose from single variety lot or a blend of traditional varieties.
  • Regions: Cauca – Nariño – Huila – Tolima – Sierra Nevada.

DOBLE AA (85-86):

Is a regional coffee that could be department or municipality selection with the fallowing characteristics:

  • Cupping score 85-86 SCA standards.
  • Maximum Moisture level: 11%.
  • Physical preparation: SCA standards (0-5).
  • Processing: Traditional wash.
  • In this quality range the client can choose from single variety lot or a blend of traditional varieties.
  • Regions: Cauca – Nariño – Huila – Tolima – Sierra Nevada.

MICRO LOTS or AAA (+87):

State coffees with unique and exotic profiles where we emphasize in their sweetness and incredible balance between their acidity, body and long and sweet aftertaste. Characteristics:

  • Cupping score +87 SCA standards.
  • Maximum Moisture level: 11%.
  • Physical preparation: SCA standards (0-5).
  • Processing: Traditional wash.
  • Regions: Cauca – Nariño – Huila – Tolima – Sierra Nevada.

EXOTIC VARIETALS

In the last 25 years, the search for unique profiles has led coffee growers to explore varieties from other countries, such as the different lines of bourbons, but today with the evolution of the specialty coffee industry, they are being rescued with new cultivation and management techniques, making them sustainable and profitable.

Orders depend on storage availability:

  • Gesha
  • Bourbon Pointu - Laurina
  • Sidra Bourbon
  • Harrar
  • Pacamara
  • Pink Bourbon
  • Red Bourbon
  • Stripe Bourbon
  • Arara
  • Caturron
  • Típica
  • Papayo

QUALITY STRUCTURE

DOBLE AA (85-86):

State coffee with distinctive and characteristic flavors from the variety.

  • Cupping score 85-86 SCA standards.
  • Maximum Moisture level: 11%.
  • Physical preparation: SCA standards (0-5).
  • Processing: Traditional wash.

MICRO LOTS or AAA (+87):

State coffee with unique, complex and exotic profile. Characteristics:

  • Cupping score +87 SCA standards.
  • Maximum Moisture level: 11%.
  • Physical preparation: SCA standards (0-5).
  • Processing: Traditional wash.