Colombia Antioquia

Colombia Antioquia

Washed Process Clean & Crisp Bright & Balanced Sweet Citrus Cocoa Clean Finish Transparent Cup Structured Acidity Everyday Colombia Filter or Espresso Caramel Sweetness Orange Zest Smooth Body Fresh Clear Aftertaste Refined

Single Origin Arabica — Washed • Caturra

Antioquia

Antioquia is one of Colombia’s most historic and influential coffee regions, defined by steep Andean mountains, fertile volcanic soils, and a long tradition of smallholder farming. Coffee here is typically grown on high-altitude hillsides, where warm days and cool nights slow cherry maturation—resulting in well-structured coffees with balanced acidity and natural sweetness.

The region is known for careful harvesting and washed processing, producing cups that are clean, consistent, and approachable, often showing notes of caramel, cocoa, and soft citrus. Antioquia coffees are versatile by design, performing equally well as filter or espresso, and are a cornerstone of Colombia’s reputation for reliable, high-quality specialty coffee.

The people behind the coffee....

In the mountains of Antioquia, coffee farming is a way of life passed down through generations. Most farms here are small, family-run plots carved into steep hillsides, where every coffee tree is tended by hand. Harvest season brings families and neighbors together, moving carefully through the rows to pick only ripe cherries—often returning to the same trees multiple times to ensure quality.

These farmers are deeply connected to their land. Cool mountain mornings, misty afternoons, and fertile soils shape not only the coffee, but the rhythm of daily life. After harvesting, cherries are washed and dried with patience and precision, reflecting a regional focus on cleanliness and consistency rather than speed or volume.

Behind each cup from Antioquia is the work of dedicated producers who value stability, tradition, and care. Their commitment results in coffees that are approachable, balanced, and dependable—coffees meant to be enjoyed every day, while quietly carrying the story of the people and landscapes that produced them.

Process

In Antioquia, washed coffee processing is carried out with precision and consistency, reflecting the region’s long-standing coffee tradition. Once cherries are hand-picked at peak ripeness, they are delivered to small wet mills, often located directly on the farm or shared within the community.

The cherries are depulped the same day, removing the outer skin before undergoing a controlled fermentation. During this stage, the remaining mucilage naturally breaks down over several hours, depending on temperature and climate. Once fermentation is complete, the coffee is thoroughly washed with clean water, leaving only the parchment-covered bean.

Drying is done slowly and evenly—commonly on patios, raised beds, or covered parabolic dryers—to protect the coffee from excessive heat or rain. This careful approach results in a cup that is clean, bright, and well-structured, allowing Antioquia’s natural sweetness and balanced acidity to clearly come through.

Variety

Caturra is a natural mutation of the Bourbon variety that was first identified in Brazil and later became one of the most important cultivars in Colombia. It is valued for its compact plant structure, which allows farmers to plant coffee trees more densely and manage them more efficiently on steep mountain terrain.

From a cup-quality perspective, Caturra is known for its clarity, balanced acidity, and clean sweetness, especially when processed using the washed method. Rather than producing overly intense or heavy flavors, it tends to express caramel, brown sugar, soft citrus, and gentle fruit notes, making it a reliable and elegant variety.

In regions like Antioquia, where altitude and careful washing are key, Caturra shines as a transparent variety—one that clearly reflects terroir and processing. This makes it a cornerstone of classic Colombian coffee profiles and a favorite for both filter and modern espresso brewing.