The departments of Antioquia and Caldas have historically been at the heart of Colombian coffee cultivation, establishing themselves as two of the most representative regions in coffee production. With volcanic soils rich in phosphorus and potassium, these areas provide exceptional conditions for coffee growth, fostering the production of dense beans with complex flavor profiles. In Antioquia, the predominant soils are clay and loam-clay, which allow for optimal moisture retention during dry seasons. In Caldas, on the other hand, the soils have a higher organic matter content, improving soil structure and enhancing coffee quality.

Coffee cultivation in Antioquia and Caldas occurs at altitudes between 1,300 and 2,200 meters above sea level, with temperatures ranging from 17°C to 23°C. These conditions, combined with annual rainfall between 1,800 and 2,500 mm, allow for staggered production with two main harvests per year: the primary harvest between October and December and the secondary or “mitaca” harvest between April and June. The Cauca, Nechí, and Porce rivers in Antioquia, along with the Chinchiná and La Miel rivers in Caldas, play a crucial role in maintaining climatic stability and soil moisture, ensuring consistent and high-quality coffee production.

Colombia Supremo 17/18 Coffee flavor profile is characterized by medium, balanced acidity, a creamy and smooth body, and sweet notes of chocolate, nuts, and caramel. Its intense aroma, with hints of cocoa and toasted nuts, enhances the experience of this coffee, reflecting the rich tradition and excellence of Colombia’s coffee-growing regions.

COFFEE PROCESS:

The coffee is carefully harvested by hand, prioritizing the selection of fully ripe cherries to ensure optimal quality. The cherries are then pulped and undergo fermentation for 48 hours, allowing for the development of complex flavors. After fermentation, the coffee is washed and proceeds to a combination of mechanical and solar drying, ensuring a controlled and consistent drying process.

Once the coffee reaches the ideal moisture content, it is sent to a threshing facility, where experts meticulously prepare it for export. During this stage, the coffee is classified to ensure that 95% of the beans are above the 17 mesh size and meet the required defect count according to export standards. Finally, the coffee is carefully selected and packed, preserving its quality for international markets.