What each coffee tastes like, where it comes from, and who it suits. All come as whole beans; on request, they can also be ground or packed in single-serve capsules.
Recommended for
Connoisseurs. A coffee for special occasions.
A chamomile-like cup with a juicy citrus tang, floral notes throughout and a soft sweetness, with a long, clear finish.
The Geisha varietal, grown high around Villamaría and Risaralda, both in Caldas, Colombia.
Roasted light, to keep its floral and citrus notes intact.
Washed.
Recommended for
Anyone who likes a sweeter cup.
Coconut and a buttery caramel, tasting notes that recall a Colombian candy; nothing is added.
A substantial body that carries the sweetness, and a finish that lingers.
Grown in Caldas, Colombia.
A medium roast.
Natural.
Recommended for
Aficionados who want a coffee with a story of place.
Caturra, grown at 1,800 to 2,050 meters around Taminango and Buesaco, in Nariño, in the far southwest of Colombia.
Very sweet, with chocolatey undertones and a subtle note of almond.
Creamy, with a flavor that lasts.
A medium roast.
Washed.
85 and above on the Specialty Coffee Association scale.
Recommended for
Those looking for a distinctive signature coffee.
Clean and sweet, with aromatic notes, subtle herbal undertones and a long finish.
The Santa Cruz de la Palma farm and a group of local growers, in Chinchiná, Caldas.
Infused with CBD.
A medium roast.
Washed.
84 to 84.5 on the Specialty Coffee Association scale.
Recommended for
The everyday cup: taste, tradition and ethical sourcing.
A high acidity balanced by a pronounced sweetness, with subtle floral hints and a creamy texture over a light body.
An artisanal roast, balanced for daily drinking.
Grown in Chinchiná, Caldas.
Washed.
85.5 on the Specialty Coffee Association scale.