Grown high in Colombia’s central Andes, this coffee comes from Tolima’s rich soils and organic farms. Once off the radar, it’s now thriving—each cup a story of resilience and care. Notes of Toffee, Green Apple, Popcorn.
The Producer
In Tolima, coffee is still a hands-on craft. Smallholder farmers across the region’s remote hillsides pick, ferment, and dry their cherries using traditional methods passed down through generations. Many work on family plots tucked into the mountains, where the land—once cut off during years of conflict—remained untouched by chemicals and industrial farming. Now, with safer roads and growing recognition, these producers are sharing their coffees with the wider world. What you taste is more than just origin—it’s resilience, care, and a deep connection to place.
The Coffee
Grown between 1,200 and 2,000 metres in the rugged hills of Tolima, this washed lot brings together Castillo, Caturra, and Colombia varietals from smallholder farms rooted in tradition. Producers here handpick ripe cherries and ferment them in backyard tanks before sun-drying on patios.
