Our Coffees

Picture this: you're not in the usual Colombian coffee region. You're way up north, where the Sierra Nevada de Santa Marta mountains meet the Caribbean Sea. Imagine sandy beaches, dramatic peaks, and the smell of rich, dark coffee.

This isn't your average cup. It's Sierra Nevada Organic, grown in volcanic soil, shaded by the mountains. You get a bold, earthy flavor, with hints of dark chocolate and toasted almonds. It's strong, but surprisingly smooth, like a warm hug for your taste buds.

Here's the behind-the-scenes:

• Where it's from: The Sierra Nevada de Santa Marta in Colombia, specifically La Guajira, El Magdalena, and El Cesar.
• Processing Method: The coffee beans are washed and dried in the sun.
• Altitude: 1500-1700 meters above sea level.
• Varietal: Caturra, Castillo, and Typica varieties.
• Harvest Season: Main Crop - November to January.
• What the soil is like: Volcanic, a bit acidic, and holds moisture well.
• Cup Profile: Sweet and nutty aroma.

What makes this coffee special is who grows it. It's not just farmers; it's also the Arhuaco, Kogi, Wiwa, and Kamkuamo indigenous communities. They've been part of this land for generations, and they're growing some seriously good coffee.

They're part of the 'Coffee Belt of the Caribbean', and have developed high quality coffee products. So with each cup you are supporting their communities. It is truly a unique coffee experience."