Specialty Colombian Processes

What is our Specially Processed coffee?

Natural, Honey, Fermentations: Unique and exclusive coffees to wow your customers!

Special process coffee with distinctly unique cupping profiles. Micro lots crafted with extreme care and precision. Extra attention on processing methodology. Availability: Twice annually in small amounts/ may require pre order.

 

Paula Concha 20 Brix


It is a coffee with the base of the traditional Colombian profile plus fruity notes, typical of the natural process. It is a good base for an espresso. Chocolatey with plum, red wine and oak notes.
Process: Natural
Annual Production Capacity : 15 TON
Project Name: Paula 20 BRIX
Town: Ciudad Bolivar
Altitude: 1600 – 1800
Variety: Caturra

Learn More

 

Red Bomb


Cacao nibs with berries and dry fruit notes with a fruity and aromatic aftertaste.
Process: 120 hours anaerobic fermentation
Annual Production Capacity: 10,000 KGS
Project Name: Proyecto Renacer
Production Farm: Las Brisas, Pereris
Altitude: 1600
Variety: Castillo, Caturra, Colombia

Learn more

 

 Honey


Very sweet with passion fruit and orange notes. Tamesis honey is a beautiful expression of what a high quality Colombian honey coffee is supposed to taste like.
Process: Honey
Annual Production Capacity: 11 TON
Project Name: From Seed to Cup- Tamesis Honey process
Town: Tamesis
Altitude: 1.800 – 2.000
Variety: Castillo – Colombia

Learn more

Tropical Summer


A fruity coffee with a creamy body. Notes of cacao, hazelnut, yellow, and red fruits with a lactic, creamy mouthfeel.
Process: Washed Lactic Fermentation in Honey, 170 hours
Annual Production Capacity: 12 TON
Project Name: Proyecto Renacer
Town: La Sierra
Altitude:  2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

Learn more

 

Very Berry


Red fruits and berries with milk chocolate sweetness. Aromatic and fruity aftertaste.
Process: Fermentation in Honey, 300 hours
Annual Production Capacity: 8 TON
Project Name: Proyecto Renacer
Town: La Sierra
Altitude:  2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

learn more

Anisette


Sweet with a distinct taste of anise flower, sugar cane and almond notes.
Process: Anaerobic Fermentation in Bioreactor
Production Capacity Harvest: 5 TON
Project Name: Monteblanco
Town: Acevedo
Altitude: 1750 – 1900
Variety: Purple Caturra

learn more

 

Spring Lemonade


Fresh notes of peppermint with the sweetness of honey. Beautiful lemon and floral lavender taste and extremely balanced and delicate acidity
Process: Anaerobic Fermentation in Bioreactor
Production Capacity Harvest: 5 TON
Project Name: Monteblanco
Town: Acevedo
Altitude: 1750 – 1900
Variety: Purple Caturra

learn more

 

 

Ask about our seasonal or off-menu items! We are always discovering more and not all of them make it to the website. 


 

What impacts the price of group 3 coffees?

Here we are not talking about what makes up the price for coffee, but what impacts fluctuations in the coffee prices.

  • Internal price: 5%
  • Exchange rate: 40%
  • Volume: 25%
  • Logistics: 25%
  • Exporting operation: 5%

 

Want to try them? Order your sample package by emailing jennifer@thosecoffeepeople.com