For the world’s most discerning roasters

We export unique green coffee varietals to destinations around the world. From traditional to exotic varieties, we offer exceptional flavor profiles that highlight the best of Colombian coffee. Our experience and commitment ensure a high quality product for the most demanding roasters in the global market.

BOURBON AJI

• PROFILE: FRAGRANCE / FLAVOR: RED FRUITS, CLOVES, AFTERTASTE OF COCOA AND ORANGE PEEL, BRIGHT CITRIC ACIDITY AND CREAMY BODY.

• FARM: ALTAMIRA / ALTITUDE: 1750 / METHOD: NATURAL

• PROCESS: FERMENTATION THROUGH OXIDATION PROCESS FOR 20 HOURS AND 100 MORE HOURS IN ANAEROBIC PROCESS.

PINK BOURBON

• PROFILE: FRAGRANCE / FLAVOR: BLACKBERRY, STRAWBERRY, NOTES OF MANGO, STAR FRUIT, MALIC ACIDITY, JUICY BODY.

• FARM: ALTAMIRA / ALTITUDE: 1750 / METHOD: NATURAL

• PROCESS: FERMENTATION THROUGH OXIDATION PROCESS FOR 20 HOURS AND 80 MORE HOURS IN ANAEROBIC PROCESS.

GESHA

• PROFILE: FRAGRANCE / FLAVOR: LIME, CHERRIES, FLORAL AND CHOCOLATE AFTERTASTE, BRIGHT CITRUS ACIDITY, JUICY BODY.

• FARM: ALTAMIRA / ALTITUDE: 1750 / METHOD: NATURAL

• PROCESS: FERMENTATION THROUGH OXIDATION PROCESS FOR 20 HOURS AND 70 MORE HOURS IN ANAEROBIC PROCESS.

CHIROSO

• PROFILE: FRAGRANCE / FLAVOR: GRAPEFRUIT, GREEN GRAPE, CITRUS AFTERTASTE, HIBISCUS FLOWER NOTES, MEDIUM CITRUS ACIDITY,
  SILKY BODY.

• FARM: ALTAMIRA / ALTITUDE: 1750 / METHOD: NATURAL

• PROCESS: FERMENTATION USING AN ANAEROBIC
  PROCESS OF 130 HOURS.

SL 28

• PROFILE: FRAGRANCE / FLAVOR: MELON, PAPAYA, LACTIC NOTES, MEDIUM CITRIC ACIDITY, CREAMY BODY, COMPLEX WITH CHARACTER.

• FARM: ALTAMIRA / ALTITUDE: 1750 / METHOD: NATURAL

• PROCESS: FERMENTATION THROUGH OXIDATION PROCESS FOR 24 HOURS AND 72 MORE HOURS IN ANAEROBIC PROCESS.