Specialty coffee direct from the farmers
Specialty coffee from Colombia
Specialty coffee from Colombia. It is grown by farmers we know by name and roasted in small batches. No middlemen, no compromises. Just the clean taste of one of the world's finest coffee regions.
Coffees on this pagePALMOR by Royman·MOKKA by Oscar·GEISHA by Andrés·CASTILLO by Naya
How Colombian coffee tastes
Colombian coffee tends to be balanced and sweet, with notes of caramel, chocolate and nuts and a gentle fruity acidity. A lot depends on the region, the variety and the process: washed coffees are clean and bright, naturals fuller and fruitier.
Where our coffee comes from
Our farmers grow coffee in the Sierra Nevada de Santa Marta in northern Colombia, the world's highest coastal mountain range, and in Santander above the Chicamocha canyon. Every coffee lists its farm, altitude, variety and process.
Supremo, Excelso and specialty coffee
Supremo and Excelso are Colombian grades by bean size, not by taste. In specialty coffee what matters is the origin from a specific farm, hand-picking of ripe cherries and careful processing. That is why you find the farmer's name here instead of a grade.
Choose by how you brew: espresso, automatic machines, moka pot, filter, or by taste: low acid coffee.
Frequently asked questions
How does Colombian coffee taste?
Usually balanced and sweet, with notes of caramel, chocolate and nuts and a gentle fruity acidity. It depends on the region, variety and process.
What do Supremo and Excelso mean?
Colombian grades by bean size. They say little about taste; specialty coffee is known by its origin and processing.
Which regions is your coffee from?
The Sierra Nevada de Santa Marta in northern Colombia and the Santander region. Every coffee lists its farm and altitude.
Is Colombian coffee acidic?
It usually has a gentle acidity. If you don't like it, choose a darker roast with notes of chocolate and nuts.
Arabica or robusta?
Colombia grows mainly arabica. All our coffees are arabica.

















