Farmer: Gregorio Gallego

Score: 84

Beans: 100% Arabica

Variety: Castillo, Colombia, Caturra

Taste: Delightful flavors of sweet caramel and passion fruit. Well balanced taste with a slight hint of chocolate.

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Gregorio's farm is located on top of a mountain in the central Andes 1,450 meters above sea-level. The farm contains 50% Colombian and 50% Castillo variety. The family house is also used for pulping, fermenting, washing and drying.

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Due to the onsite education provided by Colombian Artisan Coffee, Gregorio has improved his scores from 82 to 85. We continue experimenting new methods according to the varieties.

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Due to the economic, institutional and security problems that affect the coffee growing industry in Colombia, many local families have been indirectly forcing younger generations out of the region and into the bigger cities in search of better opportunities, but Gregorio was one of his 9 brothers who wanted to be a farmer as his father instead of moving to Medellin.

Farmer: Guillermo Hernandez

Score: 85

Beans: 100% Arabica

Variety: Yellow Castillo, Colombia

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Taste: Delightful notes of forest fruit berries. Well balanced taste with a slight hint of hazelnut.

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Guillermo only drinks his own coffee, as he only picks the best cherries on his farm. After the cherries are picked; the washed process/method is used, after screening only the ripe cherries are allowed into the de-pulping machine. Once de-pulped the fermentation process period takes roughly 24 hours. After fermentation, the coffee is washed and sun-dried on patios and drying beds.

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Guillermo is the only one in his family who follows the coffee growers tradition.

Farmer: Marco Gallego

Score: 84

Beans: 100% Arabica

Variety: Castillo, Typica

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Taste: Delightful notes of forest fruit berries. Well balanced taste with a slight hint of hazelnut.

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Quality is the key for Marco, as he only picks the best cherries on his farm. After the cherries are picked; the washed process/method is used, after screening only the ripe cherries are allowed into the de-pulping machine. Once de-pulped the fermentation process period takes roughly 24 hours. After fermentation, the coffee is washed and sun-dried on patios and drying beds.

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Farmer: Gabriel Cortes

Score: 89

Beans: 100% Arabica

Variety: Red Bourbon

Taste: Aromatic, sweet, floral, strawberry, excellent body and classy.

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Don Gabriel has the highest grown and also the highest scored coffee that we have ever purchased, his red bourbon coffee recently won the best coffee cupped in Medellin award.

The coffee is grown in La Sierra, Medellin at 2,300 meters above sea level. He has been a farmer since he was a child however, Gabriel was unfortunately displaced by violence in the region of his home town more than 15 years ago, as a result of this he left everything and started a new chapter in his life growing his award winning coffee on the outside skirts in Medellin.

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Farmer: Ivan Gallego

Score: 85.5

Beans: 100% Arabica

Variety: Castillo

Taste: Aromatic, sweet, lemongrass and mandarin, medium acidity, elegant, medium and residual body

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Ivan has a very strict cherry selection criteria on his farm, once the cherries are picked Ivan uses the washed process method. After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 25 hours. After fermentation, the coffee is washed and sundried on patios and drying beds.

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Ivan is the oldest of 19 children. He has a wealth of knowledge within as a coffee grower, this was built from his many years of experience running his fathers and his own farms from a very young age. He is now in his 50’s and his coffee expertise and skill is reflected in his crops with his high score and delightful coffee.

Farmer: Raul Rodriguez

Score: 86

Beans: 100% Arabica

Variety: Caturra, Tabi, Typica

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Taste: Sweet and citrus. Well balanced taste and aromatic with flower notes.

Don Raul, is growing his coffee in La Sierra Medellin at 1,800 meters above sea level. All his coffee is shade grown. This method requires no chemical fertilizers, pesticides or herbicides. The trees filter carbon dioxide, which causes global warming and also the trees aid in the soils moisture retention. It provides greater biodiversity for the bird habitat in the region.

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Farmer: William Jaramillo

Score: 83,5

Beans: 100% Arabica

Variety: Colombia, Castillo

Taste: Sweet plums, forest fruit and chocolate, medium body and well balanced taste.

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William is joining us on this adventure, his coffee is 100% organic.

There is a very strict cherry selection criteria on his farm, the picking is usually done by Yolanda and Willian, once the cherries are picked he uses the washed process method. The fermentation process period takes roughly 26 hours. 

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William enjoys drinking a cup of his own coffee which gives him the energy to work hard on his farm.

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Farmer: Ignacio Tobon

Score: 86

Beans: 100% Arabica

Variety: Caturra

Taste: Very Sweet delicate notes of oranges and limes. Citric acidity, medium bodied, delicate residual.

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Ignacio has a very strict cherry selection criteria on his farm, once the cherries are picked Ignacio uses the washed process method. After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 26 hours. After fermentation, the coffee is washed and sundried.

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Ignacio has been a coffee farmer all his life.

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Farmer: Carlos Rivera & Family

Score: 83

Beans: 100% Arabica

Variety: Castillo

Taste: Sweet, aromatic, citrus and lemon, medium body and well balanced taste.

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Carlos is joining this adventure with us, it is the first time he is producing specialty coffee. He started with a very strict cherry selection criteria on his farm, once the cherries are picked he uses the washed process method and only the right cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 24 hours. After fermentation, the coffee is washed and sundried on patios and drying beds.

Farmer: Luis Eduardo (Don cheo)

Score: 86

Beans: 100% Arabica

Variety: Caturra

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Taste: Sweet caramel and orange. Well balanced taste with a slight hint of chocolate.

Luis Eduardo known in his community as Don Cheo, is growing his coffee in La Sierra Medellin at 1,800 meters above sea level. All his coffee is shade grown. This method requires no chemical fertilizers, pesticides or herbicides. The trees filter carbon dioxide, which causes global warming and also the trees aid in the soils moisture retention. It provides greater biodiversity for the bird habitat in the region.

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Farmer: Francisco Rua & Edilma

Score: 82

Beans: 100% Arabica

Variety: Castillo

Taste: Very sweet notes of sugar oranges and flowers. Citric acidity, full bodied, citric residual.

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The farm is located at 1,450 meters above sea-level. The farm contains 100% Castillo variety. The family house is also used for pulping, fermenting washing and drying. Dona Edilma his wife is the quality controller for the processing at home.

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Farmer: Luz Amparo Alvarez

Score: 84

Beans: 100% Arabica

Variety: Castillo

Taste: Very Sweet delicate notes of black berries. Citric acidity, medium bodied, delicate residual.

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Luz Amparo Alvarez fermentation process period takes roughly 36 hours. After fermentation, the coffee is not washed, as she is using the honey process. It is then sun dried on patios and  drying beds.

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Luz has been a coffee farmer since she was very young, starting her journey by helping her mom on the farm. At the age of 9 she was the proud owner of 50 coffee trees. As the sunrises every morning over the farm, Luz loves to enjoy a “tinto” (cup of black coffee) from her beans before she starts her day working on the farm, for her it is vital to improve her coffee production and knowledge every season and this motivation drives her to attain the highest standards in luxury single estate coffee.