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Situated in the central-western region of Colombia, Tolima Department is home to Ibagué, its capital. Renowned as Colombias largest coffee producer, Tolima contributes to 12% of the nations coffee production.
Tolima coffee is characterized by its floral aroma, balanced acidity, and exceptional cup profile, a result of the region’s unique topography and geographic conditions.
This coffee has been decaffeinated using the sugarcane decaf process, a natural method that utilizes a solvent derived from sugarcane molasses.
Byron Corrales and his family have been producing coffee in Nicaragua since 1981, for 4 generations. To commemorate their roots, they named their farm Los Pinos, ‘The Pines.’ Starting with bare land and two cows as their first staff, they planted forests to solve local water issues and honor the tradition of sustainable coffee farming. Today, Los Pinos is a symbol of resilience, employing women to hand-process coffee with care, celebrating the energy of nature and community in every cup. Los Pinos uses a 48-hour natural anaerobic fermentation process, enhancing the complexity and flavour profile of the coffee.
Reyes is one of the oldest members of the Cafe Colis Resistencia group in Guatamala. Reyes began growing coffee in 1968, 3rd generation. “Coffee has helped me obtain my home, and other things in my life and it has helped me live better economically. I will continue to fight and overcome challenges to give my family a better future. I want to give my gratitude to our buyers for the support they bring me in buying my coffee. God bless you, and that you continue to purchase my coffee.”
Fermented for 50 - 60 hours in sealed bags, afterwards moved to raised beds where dried for 18-20 days.
Maria Cáceres, a 3rd Generation farmer of Honduras and mother of 6 began her journey as a coffee grower 36 years ago, but her passion for coffee has only deepened. The 3Ha farm not only sustains her family financially, but also connects her to a tradition she hopes to pass on to her children.
Cherries are picked and pulped on the same day, following a 45hr dry fermentation process. The coffee is then placed on covered raised beds to dry for 25 - 30 days.