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
Production Capacity Harvest 1 (March – June): 2 TON
Production Capacity Harvest 2 (October – December): 4 TON

Farm Name: Santa Elena
Producer: Paula Concha and Samuel Roldán
Town: Ciudad Bolivar
Altitude: 1600 – 1800
Variety: Caturra

 

 

Santa Bárbara Natural


Very intense in fragrance and aroma, with notes of oak, cacao, rum,  plum, orange, with honey sweetness.
Process: Natural
Production Capacity Harvest 1 (March – June): 2 TON
Production Capacity Harvest 2 (October – December): 4 TON

Farm Name: La Ventolera and Los Pinos
Producer: Felipe Trujillo
Town: Santa Barbara
Altitude: 1720 – 2200
Variety: Castillo, Caturra, Bourbon and Colombia

 

Támesis 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
Production Capacity Harvest 1 (March – June): 4 TON
Production Capacity Harvest 2 (October – December): 7 TON

Farm Name: ASCAFE Tamesis
Producer: Multiple producers. Leader: Elkin Arcila
Town: Tamesis
Altitude: 1.800 – 2.000
Variety: Castillo – Colombia

 

Tropical Summer: 170 Hour Fermentation


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
Production Capacity Harvest 1 (March – June): 8 TON
Production Capacity Harvest 2 (October – December): 4 TON

Farm Name: Proyecto Renacer
Producer: Multiple Producers
Town: La Sierra
Altitude: 1700 – 2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

 

Very Berry: 300 Hour Fermentation 


Red fruits and berries with milk chocolate sweetness. Aromatic and fruity aftertaste.  
Process: Fermentation in Honey, 300 hours
Production Capacity Harvest 1 (March – June): 5 TON
Production Capacity Harvest 2 (October – December): 3 TON

Farm Name: Proyecto Renacer
Producer: Multiple Producers
Town: La Sierra
Altitude: 1700 – 2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

Red Bomb: 120 Hour Fermentation 


Cacao nibs with berries and dry fruits notes. A fruity and aromatic aftertaste with notes of cognac 
Process: Washed Double Fermentation, 120 hours
Production Capacity Harvest 1 (March – June): 8 TON
Production Capacity Harvest 2 (October – December): 15 TON

Farm Name: Las Brisas
Producer: Juan Guillermo Londono 
Town: Riseralda, Pereria
Altitude: 1500-1700
Variety: Castillo, Caturra, Colombia

 

Anisette


Sweet with a distinct taste of anise flower, sugar cane and almond notes.
Process: Anaerobic Fermentaron in Bio Reactor
Production Capacity Harvest 1 (March – June): 3 TON
Production Capacity Harvest 2 (October – December): 2 TON

Farm Name: Monteblanco
Producer: Claudia Samboni
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 Fermentaron in Bio Reactor
Production Capacity Harvest 1 (March – June): 3 TON
Production Capacity Harvest 2 (October – December): 2 TON

Farm Name: Monteblanco
Producer: Claudia Samboni
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%

 

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