Nuestros centros de distribución están localizados en Pereira - Colombia & Palma de Mallorca- España.
Desde Colombia podrás elegir entre empaques de fibra natural de 35 o 70 kilos o cerrados al vacío en caja de 12 kilos. Los productos enviados desde Palma de Mallorca son en sacos de 35kg. Consulta por la disponibilidad de cada uno.
AHORA DISPONIBLES EN ESPAÑA
DE NUESTRA ÚLTIMA COSECHA EN COLOMBIA
Bourbon Amarillo - Lavado
Catiope - Honey "Dear Ugly Honey"
Bourbon Rojo - Lavado
Descubrimos que está lleno de aroma, una acidez media - baja con cuerpo cremoso y aterciopelado.
Un delicado perfil de chocolate blanco, ciruelas y moras.
La consideramos una variedad de café muy aromática de
acidez media - baja y
cuerpo meloso.
Matices de lima, mandarina, azahar, chocolate y miel.
Encontramos un café fragante de acidez media - baja y cuerpo
sedoso y delicado.
Con sutiles notas de durazno, flores y sirope de frutas amarillas.
Bourbon Amarillo - Natural
Bourbon Rojo - Natural
Un café elegante, delicado y balanceado.
Nos fascina la conjunción del néctar de jazmín y albaricoque con matices de dulce caramelo y vainilla.
Una bebida jugosa, vibrante y aterciopelada.
Su cata nos revela notas de fresa dulce, durazno, moras, manzana roja y destellos de limón
Welcome Roasters!
For 3 generations and together with allied farms, we produce specialty and exotic coffees sourced from sustainable and small farms in Eje Cafetero, Colombia. These coffees are then exported to Palma de Mallorca, Spain, where we have our distribution point.
Our coffee plantations are located in a privilege zone at the Cordillera de los Andes, where the weather, volcanic soil, humidity and altitude makes us to have a constant production along the year.
This is the reason why we do not keep stock. Our fresh beans at origin are harvested and prepared from the farm right after receiving your order.
With OIC licence from National Coffee Federation of Colombia, we export directly and we supply exceptional fresh green coffee beans to specialty coffee roasters. We take the magic of our mountains to the world!
We felt that when time passes by and through new generations, the knowledge and love for excellent coffee is a legacy that we practice day by day, and from this starting point we understand that we need to continue experimenting and learning. This is how some traditions keep on going and some others evolve and perfect to offer new, unique and surprising coffees.
Discover with us the singularity of the infinite profiles that our magical cherries offers.
CHOOSE YOUR WORLD
Coffee processing consists of the removal of the layers that constitute the fruit. There are many ways to do it and each of them has a different impact on the taste, fragrance, body and memory in the mouth.
Coffee processing consists of the removal of the layers that constitute the fruit. There are many ways to do it and each of them has a different impact on the taste, fragrance, body and memory in the mouth.
In honeys, we use a pulping machine that removes the outer skin and part of the mucilage from the cherries.
The mucilage that remains attached to the seed is rich in sugars and sticky. This process gives a sweet profile in coffees (although they are not usually as sweet as natural ones)
In the natural or dry process, the coffee cherries are dried in the sun with all the fruit attached to the beans. This process highlights the sweetness and results in a round body, with a medium level of acidity.
We wash the beans with turbulent water mainly to clean it of impurities and by the usage of a pulper we remove the external skin and mucilage. It is then fermented for an average time of 14 hours with spring water. Finally we dry it in the sun with periodic movements.
The cup of a washed coffee is very consistent and clean.
In cold fermentation, we extend the process up to 120 hours at a temperature that ranges between 13 and 15 degrees celcius, this allows to achieve lactic and nano-lactic fermentations.
Ideal conditions to enhance the flavor and achieve complex aromas, residual creaminess; a juicier coffee with bright acidity.