In the mountains of Viotá, Cundinamarca—where climate and altitude slow the plant’s growth—a coffee takes shape with the same care given to a rare object. This exotic varietal is grown at Tierra Buena farm, a place where each harvest results from precise decisions: when to pick the cherries, how to wash the beans, how long to let them dry under the sun.
Certified cuppers have scored it at 88 SCA points, placing it firmly within the specialty coffee category. It is more than a number; it reflects a disciplined process that begins on the farm and continues through every stage the bean passes.
In the cup, its profile unfolds gradually. Sweet, syrupy notes appear first, reminiscent of vanilla and rose petals. Then deeper layers emerge: chocolate, ripe strawberries, and red plums. The result is a complex, elegant cup, with an aromatic structure that evolves as the coffee cools.
The washed process and sun-drying on African beds preserve clarity and cleanliness in the cup. Each variable—water, temperature, time—is carefully controlled so the origin can express itself without interference.
This coffee does not aim to impress with immediate intensity. Instead, it invites you to pause and listen to what the cup has to say: the altitude of the mountain, the rhythm of the harvest, and the accumulated knowledge of those who cultivate it.
At 24 Grados, this is how we understand coffee—not as an isolated product, but as a chain of human decisions that begins in the soil and ends at the table.
Each bean is part of that journey.
Each cup is a way back to origin.
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