Colombia

Discover Colombia’s finest single-origins, the gold standard of coffee : from classic caramel sweetness to vibrant anaerobic micro-lots. High-altitude perfection in every single bean. Grown along the Andean peaks in volcanic soils, equatorial sun and cool alpine nights slow cherry growth to yield maximum natural sugars. Our collection bridges tradition and innovation, from classic washed lots with rich notes of milk chocolate and caramel, to anaerobic micro-lots bursting with passionfruit, berry, and jasmine aromatics.

3 products

Frequently Asked Questions & Regional Insights

Why is Colombian single-origin coffee considered premium?

Colombia’s unique geography along the equator provides a rare combination of high-altitude growing regions (often exceeding 1,700 meters above sea level), consistent rainfall, and mineral-dense volcanic soil. These factors allow coffee cherries to mature slowly, developing complex organic acids and high natural sugar concentrations. Additionally, the vast majority of Colombian specialty coffee is still selectively hand-picked, ensuring only perfectly ripe cherries make it to processing.

What are the main flavor profiles of coffee from Colombia?

Because of Colombia's diverse microclimates, flavor profiles vary dramatically by region:

Southern Region (Huila, Cauca, Nariño): Renowned for high-acidity cups featuring bright citrus, delicate floral notes, sweet stone fruits, and clean profiles.
Central Region (Tolima, Caldas, Quindío): Famous for perfectly balanced, round-mouthfeel coffees showcasing smooth milk chocolate, rich caramel, and subtle fruit undertones.

What is the difference between Washed and Anaerobic Colombian processing?

Traditional Washed processing removes the fruit cherry before drying, resulting in a pristine, terroir-focused cup with sparkling acidity and clean tasting notes.

Modern Anaerobic processing ferments the coffee cherries inside sealed, oxygen-free tanks. This experimental method allows specific wild yeasts to interact with the fruit sugars over extended periods, creating incredibly expressive micro-lots with dense, intense profiles reminiscent of tropical fruits, berries, and complex botanicals.

Double Anaerobic processing is an advanced, two-stage fermentation method where coffee cherries are placed inside completely sealed, oxygen-free tanks twice during processing. By removing oxygen, roasters and producers suppress normal oxygen-breathing bacteria and force anaerobic (oxygen-free) yeasts to take over. These specific yeasts break down the natural fruit sugars at a much slower rate, creating deep, complex, and highly expressive flavor compounds that cannot be achieved through traditional processing.