Colombia is a diverse group of coffee growing regions spread from North to South along the three "cordilleras," the mountain ranges that are the Northern extensions of the Andes. Colombian coffees can be outstanding! Most coffee comes from small family farms, especially from the growing areas we focus on (Huila, Cauca, Narino, Tolima, and Urrao). When the picking and processing are done well, they can be exceptional in the cup: Silky body, cane sugar sweetness, floral hints, and traces of tropical fruits are found in the best Colombia coffees. Complex sweetness in Colombian coffee can recall the natural sugar, Panela, produced in some areas.
We work with an exporter and farmer who organizes farmers and provides the logistics from the local warehouses in the coffee-producing zones through dry-milling and export. A lot of the work happens in the cupping room(s), local labs in Colombia, the main one in Medellin, and our cupping room in Oakland. All told, we are combing through many hundreds of samples each year to find the lots we offer. You can read more about how we source Colombian coffee and link to our videos and travelogues on our Colombia Coffee Library page.
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