Colombia
Between two mountain ranges, two oceans, and a thousand small farms.
At the cup
- Cupping notes: Caramel, milk chocolate, soft citrus, gentle stone fruit
- Body: Medium, rounded
- Acidity: Clean, balanced
- Roast level: Medium
At the farm
- Region: Eje Cafetero (Caldas, Quindío, Risaralda) and surrounding highlands
- Altitude: 1,200–2,000 MASL
- Harvest: Main crop October–December; mitaca April–June
- Soil: Volcanic andisol — mineral-rich, well-drained
- Process: Fully washed
- Varietals: Castillo, Caturra, Typica
The story
Colombian coffee comes from one of the most distinctive landscapes in the coffee world: a high tropical corridor running between the Western and Central ranges of the Andes, where volcanic soil meets reliable rainfall and altitude does the slow work of developing sugars in the cherry.
Most of it is grown by smallholders — over half a million coffee-farming families across the country, each working a few hectares. The model is unusual: small plots, deeply skilled labor, a national federation that distributes knowledge and stabilizes prices. The coffee you taste is the work of hundreds of hands, not a single estate.
That's why Colombian coffee has the character it does. Approachable enough to drink every morning. Complex enough to reward attention.
Path to the Sea
The Eje Cafetero sits between two of Colombia's great rivers — the Cauca to the west, the Magdalena to the east. Rain that falls on these farms feeds streams that join those rivers, which run north for nearly a thousand miles between the Andean ranges before meeting near Mompós and emptying into the Caribbean Sea at Barranquilla.
Farms in the southern region of Nariño drain west into shorter rivers that reach the Pacific.
So depending on which slope it grew on, the water that grew your Colombian coffee eventually returns to either the Caribbean or the Pacific — the same oceans our cleanup partners are working to restore.
Shop the coffee
→ Tropical Crest · Colombia (medium roast, Fairtrade-eligible)
