在海拔1500公尺的安地斯山脈上，有片被UNESCO (聯合國教科文組織) 列為世界共同遺產的咖啡種植區，那片珍貴的土地，以1500公尺以上的海拔高度帶來適量的雨水及溫差，與酸性灰燼土帶有豐富的磷酸鹽及濃度適中的鉀、鈣、鎂，綜合如此優渥的條件，是克菈菈咖啡種植 Caturra 及其他哥倫比亞種咖啡的故鄉 。
受惠於當地的地理條件、氣候、土壤，及生物多樣性，農民依循著當地的自然資源及其獨特的地理環境創造出獨特的種植方式，培育出了富有繽紛香氣且甜感濃郁的咖啡。加上Mejia Londoño家族堅持從種下咖啡樹苗的那一步開始，就依循高標準的種植守則及杯測準則，以每公頃8,000到10,000棵為基準，手工種植每株咖啡幼苗, 並謹慎地控制咖啡樹種植密度以確 保咖啡樹的健康，且堅持人工採收。
過程中不僅嚴格控管種植品種、方式，採收及後續的處理流程，也以持續的高標準杯測程序確保提供質地均勻，且富含地方豐富風味的哥倫比亞咖啡。
Processing
Washed
Excelso
Variety
Caturra, Yellow Bourbon
Description Process
Cherries are left for cherry fermentation for 44 hours, afterwards in fermentation tanks for 36 hours, it allow the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till ideal moisture content. Wahsed process usually bring out the brightness and clean cup of coffee beans.
Tasting note
Tropical Fruit, Black Chocolate, Nuties Butter
Processing
Washed
Supremo
Variety
Caturra, Yellow Bourbon
Description Process
Cherries are left in fermentation tanks for some hours, it allow the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till ideal moisture content. Wahsed process usually bring out the brightness and clean cup of coffee beans.
Tasting note
Berry, Orange, Caramel-milk, Nuts, Cocoa
Processing
Anaerobic Natural
Variety
Caturra
Description Process
44 Hr slow and control aerobic
Natural coffees are harvested ripe then leave it to dry intentionally, before that, the coffee beans will be placed in a GP bag for anaerobic fermentation for 70 hours to produce more flavour, then place on Africa beds fro sun-dried 20-25 days to reach its ideal moisture content.
Tasting note
Cherry, Pineapple, Chocolate, Champagne
Processing
EA Sugar Cane Decaf
Washed
Variety
Caturra
Description Process
The magic of Sugarcane decaffeination in Colombia comes from a naturally occurring compound, Ethyl Acetate (EA), which is derived from sugarcane. That’s why it is also commonly referred to as natural decaffeinated.
The dried green beans are first steamed in low temperature to soften it and opens the pores of the bean, this process will also remove the silver skin of the green bean. Then they were transferred into an extraction tank filled with EA, EA binds with caffeine and could be extracted through the flow of water and isolate from the bean. This processing avoids the use of high temperature and high pressure which could help keeping the flavor in the coffee bean as much as possible. The caffeine-removed beans will be steamed once again after leaving the fermentation tank to remove residual EA. (Boiling point of EA is 77∘C, will be all removed during roasting.) After cooling down, they will be polished with plant wax to maintain the shape of the bean, which is why this green bean looks slightly shiny. Finally, the beans were dried again to the target moisture content they had before the process.
Tasting note
Jujube, Dried Tangerine Zest, Walnut, Brown Sugar
Processing
Mandarin Washed
Orange Soda
Variety
Castillo
Description Process
Castillo has been grown extensively in our farm, experienced and rigorous pickers would only hand-pick mature Castillo. We intentionally remain a certain level of mucilage after depulping, and then put them together with crushed fresh oranges for fermentation. Oranges of course were to give coffee the fascinating flavour and fragrant of mandarin, while the mucilage helps to maintain the sweetness of the coffee bean.
Tasting note
Orange Fanta, Lime, Pomelo Jam, Sugar
