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Colombia

Colombia

La Guamera

The coffee tradition of Colombia has led the La Meseta family for more than 35 years in creating a beautiful plantation for soft coffee, blended with the richest flavours and aromas that the Colombian mountains can provide. 

Participation in the Good Agricultural Practices or the GAP programme has helped the Hacienda La Guamera together with a group of neighbouring farms to hold the coffee certification processes in high regard to show customers a community that seeks responsible coffee production and pure tastes.

I want this coffee!

  • Taste description
    body pumpkin seed
    sweetness caramel
    acidity blood orange
  • Region

    Villamaria, Caldas, Colombia

  • Farm

    La Guamera

  • Varietals

    Caturra, Castillo

  • Production

    Washed coffee

  • Altitude

    1500 masl

Limited Editon El Agrado

Nicanor Valderrama is 27 years old, is a dentist and has been in the coffee growing business for the last 12 years.

His father bought a farm in Santander de Quilichao and gave him a small piece of land so Nicanor could produce his own coffee.

Nicanor is proud to say that the harvest from this year has been the most productive and with excellent quality. Only ripe cherries are picked and then fermented for 24 hours in mucilage.

I want this coffee!

  • Taste description
    body butter biscuit
    sweetness maple syrup
    acidity port wine
  • Region

    Cauca, Colombia

  • Farm

    El Agrado

  • Varietals

    Castillo

  • Production

    Washed method

  • Altitude

    2000 masl

La Soledad

Elpidio Arboleda Tabares is a coffee grower from the village Urrao, Antioquia, on the West side of the Western mountain range in Colombia.

Because of the high altitude and the winds coming in from the Pacific Ocean, this village has a microclimate that has just proven to be excellent to produce high quality coffees!

Besides, the special way Elpidio processes his coffee in the farm highlights these special attributes in his coffee. In the fermentation process, he is mixing fresh batches of recently depulped coffee with batches that are already fermenting one or two days.

I want this coffee!

  • Taste description
    body cashew
    sweetness chocolate
    acidity cherry
  • Region

    Antioquia, Colombia

  • Farm

    La Soledad

  • Varietals

    Caturra

  • Production

    Washed method

  • Altitude

    1992 masl

Inga Aponte, Nariño

The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.

This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity.

Taste that reminds of midsummer ripe cherry, coated with a thick layer of dark chocolate.

I want this coffee!

  • Taste description
    body velvety
    sweetness cocoa
    acidity black cherry syrup
  • Region

    Narino, Colombia

  • Farm

    Inga Aponte

  • Varietals

    Caturra

  • Production

    Honey Process

  • Altitude

    2150 masl