From the Farm to Your Cup

Behind the madness and passion for coffee, there's a great philosophy that fits in four words: production, harvest, roasting and brewing.

Production

The genetics of the plants, the temperature and altitude of the regions where they grew, and Colombia's volcanic soils are the first conditions behind the quality and reputation of our "mild” coffee. What's more, its diversity, like that of Colombia's orchids and birds, is one of the widest in the world.

Harvest

Because of its mountainous geography, the harvesting process was never industrialized in Colombia, and we still favor the artisanal way: by hand, bean by bean. The same goes for fermentation and drying in micro- and nano-lots, tended with wisdom passed down from generation to generation.

Roasting

Just as in winemaking, when the grape is not yet wine, the dried bean is not yet the coffee we drink. That's why the step in which aromatic principles that didn't exist before are revealed is the most personal and creative step of the whole process: the roasting of the coffee.

Brewing

The perfect grind of the roasted bean depends on the methods and techniques used: the faster the extraction and the higher the pressure, the finer the grind, as in the case of espresso. Filter brews, on the other hand, take their time to extract the aromas and can use a coarser grind.