On the slopes of Socorro, Santander—where coffee growing is part of the land’s daily rhythm—this Colombia variety takes root. Each cherry ripens slowly under the highland sun, sustained by the steady work of those who have learned to read climate, soil, and time.
This lot has been scored at 82 SCA points, confirming its quality within the specialty range and recognizing the care present at every stage of the process. From the manual selection of ripe cherries to the post-harvest treatment of the bean, each decision aims to preserve the identity of the origin.
In the cup, it presents a full, enveloping body—a presence that carries the coffee from the first sip. Deep notes of milk chocolate emerge, followed by a balanced sweetness reminiscent of panela and dried plum, alongside a warm hint of toasted bread. A defined citric acidity provides structure and keeps the profile in balance.
Its natural process, with a 36-hour fermentation, enhances the bean’s sweetness and allows the character of the coffee to unfold more fully. It is a technique that requires attention and precision, but yields a broader, more generous cup.
This coffee belongs to a tradition that has sustained generations of growers in the mountains of Santander. A profile that does not seek extravagance, but depth, character, and honesty in the cup.
The first sip is not only the beginning of the day.
It is also a way of returning—if only for a moment—to the land that made it possible.
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