100% Arabica.

Colombia, in South America, has coasts on the Pacific Ocean and the Caribbean Sea and is crossed by the Andes Mountains, which gives it a tropical climate, where temperatures vary with altitude. Its soil is rich in minerals and the microclimates of the area contribute to the good development of its agriculture (coffee, sugar, bananas, cotton and flowers mainly). It has a privileged location under the equator line that provides ideal climatic conditions.

Coffee is the product most closely linked to Colombian identity, 

Being one of the largest producers in the world and the only one that only produces washed Arabica coffees, synonymous with high quality and complexity in the cup.

The mountainous area of ​​the plantations makes access to the coffee trees difficult and forces the pickers to work hard to obtain the much coveted coffee.

Most producers are smallholders who produce high quality coffee with passionate work.

The Colombian coffee industry was the first to differentiate itself by quality and origin.  “Excelso” is a classification term for coffee exported from Colombia, not related to variety or cupping profile. The coffee beans are large, but slightly smaller than Supremo coffee beans. Supremo and Excelso coffee beans may be harvested from the same tree, but are graded based on size. Excelso accounts for the largest volume of coffee exported from Colombia.

These conditions contribute to a famous cup profile that is typically juicy, fruity and complex. 

The coffees are known for their balanced medium body, cleanliness and aromatic notes of 

Chocolate and tobacco. 

A coffee with balanced acidity, bright, round and delicate body. It starts sweet with light notes of 

Citrus fruits and finishes with notes of dark cocoa.

Altitude: 1.600-1.800 masl

Harvest period: October– January and March– June.

Processing: Washed, sun–dried.

Aroma: Fruity,clean.

Flavor: Fruity, citrus, cocoa.

Body: Medium and round.

Acidity: Medium, bright.