Group 3 – Specialty Colombian Processes

What is our group 3 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.

Coffee Name: 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 and nutty cupping profile with plum, red wine and oak tree flavors.
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

 

Coffee Name: Santa Bárbara Natural


Very intense in its fragrance and aroma, with notes of oak, cacao and rum, plus essence of plum, orange, punch and raisin and sweet notes like honey and sugar cane.
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

 

Coffee Name: Támesis Honey


Very sweet cupping profile with passion fruit and orange notes. It is a very sweet coffee, very balanced and with a very good body. It is the best expression of the sweet and typical Colombian coffee rate.
Process: Honey
Production Capacity Harvest 1 (March – June): 2 TON
Production Capacity Harvest 2 (October – December): 4 TON

Farm Name: A community of small farms (Penolero, La Esperanza, La Esmeralda, Brisas, Puerto Arturo, San Roque, Faldita, Recurso)
Producer: Multiple producers. Leader: Elkin Arcila

Town: Tamesis
Altitude: 1.800 – 2.000
Variety: Castillo – Colombia

 

Coffee Name: Tropical Summer


Fruity, sweet and creamy coffee. Cacao, hazelnut, yellow and red fruits notes with a lactic sensation.
Process: Washed Lactic Fermentation in Honey
Production Capacity Harvest 1 (March – June): 8 TON
Production Capacity Harvest 2 (October – December): 4 TON

Farm Name: Proyecto Renacer (13 farms)
Producer: Multiple Producers
Town: La Sierra
Altitude: 1700 – 2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

 

Coffee Name: Red Bomb


Cacao nibs with berries and dry fruits notes with an fruty and aromatic aftertaste.
Process: Washed Double Fermentation
Production Capacity Harvest 1 (March – June): 8 TON
Production Capacity Harvest 2 (October – December): 15 TON

Farm Name: Proyecto Renacer (13 farms)
Producer: Multiple Producers
Town: La Sierra
Altitude: 1700 – 2000
Variety: Castillo, Caturra, Pajarito, Tabi and Bourbon

 

Coffee Name: Anisette


Sweet cupping profile with a distinct taste of anise flower, supported by sugar cane and almond notes.
Process: Anaerobic Fermentaron in Bio Reactor
Production Capacity Harvest 1 (March – June): 10 TON
Production Capacity Harvest 2 (October – December): 5 TON

Farm Name: Monteblanco
Producer: Claudia Samboni
Town: Acevedo
Altitude: 1750 – 1900
Variety: Purple Caturra

 

Coffee Name: 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): 10 TON
Production Capacity Harvest 2 (October – December): 5 TON

Farm Name: Monteblanco
Producer: Claudia Samboni
Town: Acevedo
Altitude: 1750 – 1900
Variety: Purple Caturra

 

Experimental fermentations


 

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!