From Mountain Peaks to Perfect Cups

Colombia’s geography is a gift to coffee lovers. Stretching along the Andes mountain range, its farms sit at altitudes often exceeding 2,000 meters. This elevation, combined with a consistently mild climate and fertile volcanic soils, creates the perfect environment for slow cherry maturation. As the cherries develop, they absorb nutrients that build flavour complexity into every bean, delivering that signature Colombian balance of caramel sweetness, juicy fruitiness, and smooth, rich body.

From bustling Bogotá to the remote, jungle-covered mountains, coffee is woven into the country’s cultural fabric. It’s not just a crop, it’s part of life, shaping communities and sustaining generations of farmers who see their land not just as a resource, but as a living ecosystem. Coffee farms here are often small, family-owned plots where each cherry is hand-picked, preserving quality and creating livelihoods that last generations.

For generations, small, family-owned farms high in the Andes have hand-picked only the ripest cherries. The traditional washed process, involving fermentation tanks to remove mucilage, has long defined Colombian coffee. This process creates its classic caramel sweetness, juicy fruit notes, and smooth body.

Huila and Pitalito: Rare Varietals and Rediscovered Flavours

In the southern department of Huila, particularly around Pitalito, producers are uncovering hidden gems among their coffee trees. One such discovery came when a farmer noticed a unique, sweet red pepper aroma during harvest. After isolating these unusual trees and experimenting with processing methods, this rare Ají varietal emerged as a first-generation offspring of Ethiopia’s wild coffee forests. Its flavour; delicate, fruity, and completely unique, was unlike anything seen before in Colombia, earning accolades in national competitions and reshaping our understanding of Colombian coffee’s potential.

This high-altitude Huila coffee continues to impress, showing how Colombia’s Andes microclimate nurtures extraordinary beans at 2,000 m above sea level, where cherries mature slowly, absorbing the essence of the mountain environment.

Antioquia: Chiroso and the Echoes of Ethiopia

In Colombia’s Antioquia region, another varietal has been turning heads. Known locally as Chiroso, its elongated beans were long thought to be a mutation of Caturra. Recent genetic testing hints at deeper roots, possibly linked to Ethiopian heirloom varieties. Grown by dedicated families on small farms, Chiroso delivers an intensely floral, juicy profile that thrives in washed processing. With larger cherries and concentrated flavour, it bridges Colombian terroir with African lineage. You can explore our washed Chiroso beans from Antioquia to taste this bright and vibrant expression.

People and Passion: Life on Colombian Farms

Beyond tasting notes and processing methods, what stays with us most are the people. We’ve hiked up steep, rain-slicked mountainsides to meet families whose dedication keeps these farms alive. At Villa Karina, Nora and Jose Amir Garzon walk their organic groves of coffee, cacao, mango, and orange trees, preserving biodiversity and soil health for future generations. At Villa Los Alpes, a family-run farm perched on a dramatic mountainside, traditional Colombian hospitality, sweetened coffee and shared stories, made us feel like part of their legacy.

Our sourcing trips showed us how farmers in Planadas brave mudslides and rain to maintain their crops, and how sustainable farming here is more than a practice, it’s a philosophy. From biodiverse organic farms to cutting-edge fermentation labs, Colombian producers are preserving ecosystems while pushing the boundaries of flavour.