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The coffee from our co-op farmers in the highlands of Tolima, southern Colombia, is meticulously produced. The wet benefico process, involving hand-sorting, de-pulping, fermentation, washing, and then open air drying, consistently produces a quality coffee.

Coffee Varietals and Harvesting

The wet benefico process, done alongside traditional growing practices in the favourable Colombian climate, results in a medium acidity coffee with fragrant floral aromas, sweet red fruit flavours, and subtle notes of almond and chocolate.

Our Arabica coffee varietals are CASTILLO and CATURRA. They are grown in the mountains of the municipality of Planadas, located south of Tolima, Colombia, 1,450 meters above sea level, in a temperate climate with an average temperature of 18°C. These conditions in Tolima make the production of a speciality grade cup possible. Tolima’s coffee is characterised by its high acidity, medium body, and sweet notes, with a clean, soft cup and a very pronounced scent. Fruit is used to provide permanent crops, selectively collected and processed by the wet benefico process. Fertilisation is done twice a year, and no spraying takes place.

Family run Cooperative Farmers

Our coffee is sourced from a Cooperative group of farmers. This consists of one main farmer with the primary mill and drying facilities. The smaller farmers have the benefit of the using the larger farm facilities to process, collect and produce their coffee as part of the Cooperative. Our Excelso coffee is speciality grade, above 80 on the SCAA quality scale. The Excelso bean screen size is over 15 with defects of 12. - .60 (less than 2.5%). The Bean Density or Humidity levels are at 12% (10.88).

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