Colombia, South America

Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown arabica beans and its unique geography makes it perfectly suited for producing a delicious, high quality brew. Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans.
Tolima is the central part of the Colombian Andes. The cooperative has 2.183 coffee growers and produce an estimated 100,000 bags of coffee. 23% of the coffee growers are women.

Colombia Tolima Planadas

Elevation: 1,500 – 2,100 masl

Producer: Various smallholders

Processing: Fully Washed

Varietal: Caturra, Colombia, Typica, Castillo

Region: Planadas Department

Characteristic: bright, cherry, blackberry and mango, along with a syrupy mouth feel and pleasant, lingering finish.

Colombia Cauca Popayan Supremo

Elevation: 1,600 – 1,770 masl

Producer: Various smallholders

Processing: Washed, Sun-dried

Varietal: Castillo Colombia and Caturra

Region: Popayan, Cauca

Characteristic: Medium-bodied with balanced acidity, subtle berry notes, and rich aroma. The Popayan expresses itself as lush fruit in a sweetly-toned body and exemplifies the classic cup.
Cauca is located in Southern Colombia where coffee is grown in fertile, volcanic soil. The Cordillera de Occidental, Central and Oriental (mountain ranges) offer unique climatic conditions favourable for high quality coffee, with more than 94,000 families growing coffee. This blend was selected from farmers in 17 municipalities. Average altitude is 1760 masl and varieties include Castillo, Colombia and Caturra.
To begin, fermented molasses derived from sugar cane is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent Ethyl Acetate (E.A.). The coffee beans are immersed in water, which increases the bean moisture content and releases caffeine from the structure and wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content.

Cauca Sugarcane Decaf

Elevation: 1,300 – 1,800 masl

Producer: Various smallholders

Processing: Washed

Varietal: Castillo, Caturra

Region: Cauca Department

Characteritic: Sweet chocolate with a slight nuttiness and an incredibly smooth caramel finish.

Colombia Cauca EP

Elevation: 1,570 – 1,770 masl

Producer: Various smallholders

Processing: Washed, Sundried

Varietal: Castillo & Colombia

Region: Cauca Regions

Characteristic: Sweet flavour, strong caramel aroma and fragrance, with high acidity, medium body. Overall impression is balanced, clean and mild with some sweet, floral notes.
Cauca is 100% mild Arabica coffee, mainly grown on small farms where it is selectively picked and processed, sticking to quality protocols and standards encouraged by the Colombian Coffee Growers Federation. Because of its location within Colombia and the particular characteristics of the Café de Cauca production area, this coffee has very particular sensorial and quality attributes in the cup.
Colombia is the third largest coffee growing country in the world. “Excelso” is a grading term for coffee exported from Colombia, not related to variety or cupping profile.

EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

Colombia Excelso EP

Elevation: 1,570 – 1,770 masl

Producer: Various smallholders

Processing: Washed, Sundried

Varietal: Castillo & Colombia

Region: Various Regions

Characteristic: Citrus flavor, medium-bodied, rich acidity with clean, sweet aftertaste

Colombia Excelso EP

Elevation: 1,570 – 1,770 masl

Producer: Various smallholders

Processing: Washed, Sundried

Varietal: Castillo & Colombia

Region: Various Regions

Characteristic: Citrus flavor, medium-bodied, rich acidity with clean, sweet aftertaste
Colombia is the third largest coffee growing country in the world. “Excelso” is a grading term for coffee exported from Colombia, not related to variety or cupping profile.

EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

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