MORE THAN A BEAN OF BEVERAGE, COFFEE IS PART OF OUR ESSENCE
A unique land, volcanic and rich in minerals, located between the Eastern Andes and the Colombian Massif, gives life to one of the most internationally desired coffees: Huila origin.
The farmers of Huila are strongly committed to upholding the region's coffee growing traditions and to protecting the environment; additionally, women play a key role in coffee production here.
Hundreds of families from Huila decided to join together to share traditions, techniques and experiences regarding the most welcoming beverage. This has allowed the department to boast multiple varieties of specialty coffees. In general, Huila origin coffee is defined by its "balanced global impression, with notes of acidity and medium-high body, and an intense aroma with fruity and caramel sensations".
Each sip lets us experience Colombia and taste Huila, the "land of promise".
On the slopes of the tallest mountain in Colombia, rocked by the salty breeze of the Caribbean Sea, ancestral coffee is harvested: a delight produced by the indigenous peoples of the area (around 70% of growers belong to the Arhuaco people) that blends the best of their age-old knowledge with the natural richness of the mountainous landscape of our Greater Colombian Caribbean.
Sierra Nevada origin coffee is defined, broadly speaking, by a cup profile that's "clean and balanced with a medium-high and uniform body; medium acidity, with chocolate-like flavors. In its fragrance and aroma we can perceive sweet and nutty notes that, along with the well-known softness and cleanliness of Colombian coffee, render it rather special".
Each cup we drink is borne of a seed that honors the earth and celebrates nature, the origin of all life, and empowers the coffee growing community. Since warmth in Colombia is a virtue passed down from our ancestors, coffee that's grown in the Sierra Nevada combines the exquisiteness of a lush nature with ancient indigenous techniques and knowledge.
A unique land, volcanic and rich in minerals, located between the Eastern Andes and the Colombian Massif, gives life to one of the most internationally desired coffees: Huila origin.
The farmers of Huila are strongly committed to upholding the region's coffee growing traditions and to protecting the environment; additionally, women play a key role in coffee production here.
Hundreds of families from Huila decided to join together to share traditions, techniques and experiences regarding our flagship beverage. This has allowed the department to boast multiple varieties of specialty coffees. In general, Huila-origin coffee is defined by its "balanced global impression, with notes of acidity and medium-high body, and intense aroma with fruity and caramel sensations".
Each sip lets us experience Colombia and taste Huila, the "land of promise".
Learn more about Huila origin coffee
On the slopes of the tallest mountain in Colombia, rocked by the salty breeze of the Caribbean Sea, ancestral coffee is harvested: a delight produced by the indigenous peoples of the area (around 70% of growers belong to the Arhuaco people) that blends the best of their age-old knowledge with the natural richness of the mountainous landscape of our Greater Colombian Caribbean.
Sierra Nevada origin coffee is defined, broadly speaking, by a cup profile that's "clean and balanced with a medium-high and uniform body; medium acidity, with chocolate-like flavors. In its fragrance and aroma we can perceive sweet and nutty notes that, along with the well-known softness and cleanliness of Colombian coffee, render it rather special".
Each cup we drink is borne of a seed that honors the earth and celebrates nature, the origin of all life, and empowers the coffee growing community. Since warmth in Colombia is a virtue passed down from our ancestors, coffee that's grown in the Sierra Nevada combines the exquisiteness of a lush nature with ancient indigenous techniques and knowledge.
Learn more about Sierra Nevada origin coffee
Did you know that coffee is grown in Colombia all 365 days of the year? Our coffee is washed mild arabica, which means our farmers hand-pick ripe fruits one by one, selecting beans that have been impregnated by the sugars and nutrients generate a wide variety of aromas and flavors.
The Colombian coffee roasted at origin allows us to provide a complete experience, from the seed to the cup, offering the quality and warmth that we are used to produce and prepare coffee in Colombia.
Coffee in Colombia is dried in the sunlight. This is one of the keys to achieve that artisanal touch that renders it so unique and guarantees a more homogeneous product. It also ensures that the coffee retains all of its characteristics.
We don't produce just one coffee variety. The diversity of our soil allows for multiple flavors and unique aromas. Colombia produces 6 designation of origin coffees, recognized internationally for their superb quality: Cauca, Nariño, Huila, Santander, Tolima and Sierra Nevada.
Coffee is grown in 23 of Colombia's 32 departments. This reflects the beauty of Colombian culture, traditions and people. Every Colombian home will always welcome you with a smile and a cup of coffee.
Did you know that Colombia harvests the 6 best varieties of Arabic coffee in the world? These are: Typical, Bourbon, Maragogipe, Tabi, Caturra, and Castillo Variety.
Also called "Pajarito" or "Nacional", the Typical variety is one of the most acclaimed both culturally and genetically within the Arabica species around the world, as it tolerates cold climates and high latitudes very well. Its bean is characterized by its very good, smooth and fruity cup flavor.
This is one of the most widely grown and loved varieties within Colombian coffee tradition.
Bourbon is one of the most common Arabic varieties in the world. A natural mutation of the Typical variety, it presents a mild and slightly fruity flavor. This is a high-quality coffee with a medium yield, easily identifiable by the height of its bush, its rounded and green leaves and its buds, whose green hue is a little lighter than usual.
In Colombia we have made this variety one of our best calling cards: we harvest it in diverse ecosystems and regions, flavored by the different surrounding crops. Don't miss out on a cup when you come visit!
"Tabi is one of the most elegant Arabic coffees. Its flavor has a unique sweetness, seasoned with fruity notes of extreme finesse. As could not be otherwise, its fragrance is delicate and soft. It's often called 'rust-resistant Bourbon'". Beyond what is evidenced by this nickname, it's also called so because it has similar characteristics to that variety.
This variety is one of the most widespread in Huila and in some areas of the Sierra Nevada—an unparalleled sensory experience for the finest of palates!
Caturra is one of Bourbon's other natural mutations. If Maragopype increases size, the opposite happens here: a gene makes its bush and bean smaller than the rest of varieties.
According to experts, this type of coffee produces a sweet balanced beverage with bright acidity and medium body.
This type of coffee is the result of a mix between the Caturra variety and the Timo Hybrid. It stands out for its resistance, good yield and delicious flavor. Castillo presents a smooth body and bitterness, and a pronounced aroma and acidity.
Its bean size is superior to 80% of supreme coffees, which makes it very appealing for international markets.
Maragogipe, or "Marago", as it is also known, is a natural mutation of the Típica variety. Its name is due to its Brazilian origin, as it is believed to have originated in crops near the municipality of Maragogipe, in Bahia.
This coffee is recognized for the large size of its bush and beans. It is not for nothing that it is affectionately known as "elephant coffee", or the "elephant bean". Its flavor presents some chocolaty notes; in addition to a clean and acid body. A delight that in Colombia we mostly cultivate from 1,500 meters above sea level!
Also called “Pajarito” or “Nacional”, the Typical variety is one of the most acclaimed both culturally and genetically within the Arabica species around the world, as it tolerates cold climates and high latitudes very well. Its bean is characterized by its very good, smooth and fruity cup flavor.
This is one of the most widely grown and loved varieties within Colombian coffee tradition.
Also called "Pajarito" or "Nacional", the Typical variety is one of the most acclaimed both culturally and genetically within the Arabica species around the world, as it tolerates cold climates and high latitudes very well. Its bean is characterized by its very good, smooth and fruity cup flavor.
This is one of the most widely grown and loved varieties within Colombian coffee tradition.
Bourbon is one of the most common Arabic varieties in the world. A natural mutation of the Typical variety, it presents a mild and slightly fruity flavor. This is a high-quality coffee with a medium yield, easily identifiable by the height of its bush, its rounded and green leaves and its buds, whose green hue is a little lighter than usual.
In Colombia we have made this variety one of our best calling cards: we harvest it in diverse ecosystems and regions, flavored by the different surrounding crops. Don't miss out on a cup when you come visit!
Tabi is one of the most elegant Arabic coffees. Its flavor has a unique sweetness, seasoned with fruity notes of extreme finesse. As could not be otherwise, its fragrance is delicate and soft. It's often called "rust-resistant Bourbon". Beyond what is evidenced by this nickname, it's also called so because it has similar characteristics to that variety.
This variety is one of the most widespread in Huila and in some areas of the Sierra Nevada—an unparalleled sensory experience for the finest of palates!
Caturra is one of Bourbon's other natural mutations. If Maragopype increases size, the opposite happens here: a gene makes its bush and bean smaller than the rest of varieties.
According to experts, this type of coffee produces a sweet balanced beverage with bright acidity and medium body.
This type of coffee is the result of a mix between the Caturra variety and the Timo Hybrid. It stands out for its resistance, good yield and delicious flavor. Castillo presents a smooth body and bitterness, and a pronounced aroma and acidity.
Its bean size is superior to 80% of supreme coffees, which makes it very appealing for international markets.
Maragogipe, or "Marago", as it is also known, is a natural mutation of the Típica variety. Its name is due to its Brazilian origin, as it is believed to have originated in crops near the municipality of Maragogipe, in Bahia.
This coffee is recognized for the large size of its bush and beans. It is not for nothing that it is affectionately known as "elephant coffee", or the "elephant bean". Its flavor presents some chocolaty notes; in addition to a clean and acid body. A delight that in Colombia we mostly cultivate from 1,500 meters above sea level!
