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
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
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
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
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
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
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
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%