Colombia Coffee Beans

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A 1-star Great Taste award-winning single origin espresso with chocolate notes and stone fruit flavors of apricot and nectarine.

A single origin coffee named after Volcano's home in Brixton, London. Features rich cacao notes with orange rind and a touch of liquorice.

A washed Pacamara from Salado Blanco smallholders in Huila, shaped by extended fermentation before final washing. Mandarin, fudge, and a rich body make it expressive as both filter and espresso.

A semi-washed Colombian lot from Oscar Hernandez at Finca Los Nogales, developed with Cata Export. Forest fruits, cacao nibs, and a syrupy texture come from layered oxidation and anaerobic fermentation stages.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

A washed Castillo Tambo from Huila, processed by Linarco Rodriguez after a long cherry fermentation and oxidation stage. Caramel, strawberry, and a creamy body make it structured, sweet, and clean.

A natural Sidra from Mauricio Shattah at La Negrita in Tolima, fermented with wine yeast under carefully controlled conditions. Peach, dark rum, and a velvety texture give this lot a polished, fruit-rich depth.

A semi-washed Pacamara from Wilber Gomez in Saladoblanco, Huila. Passionfruit, pomelo, and a dense mouthfeel show the variety at its vivid, citrus-led best.

A washed Colombian Gesha from Hervey and Rocio Cuellar, shaped by double anaerobic fermentation and offering jasmine, peach tea, and pear notes.

A washed Pink Bourbon blend from Huila, Colombia, assembled by Minga Coffee to represent the variety through clean, traditional processing. Dragon fruit, marzipan and floral notes make it bright, sweet and expressive.

A washed Colombian reserve lot from small producers in Huila, grown at 1500-2100 masl and selected through Cofinet for a bright, chocolatey, fruit-driven cup.

A washed Tabi from Jairo Arcila's Santa Monica farm in Quindio, Colombia, grown at 1500 masl with a structured and fruit-forward profile.

A sugarcane-style Colombian decaf from La Plata, made from Caturra, Castillo and Colombia varieties. Dark chocolate, caramel and orange rind notes keep it full-flavoured and espresso-friendly.

A Colombian blend of Gesha and Sudan Rume from Inmaculada Coffee Farms, combining floral aromatics with sweet, spiced depth through careful drying and carbonic maceration.

A Colombian decaf produced by Condor in the San Agustin area, offering brown sugar sweetness, soft citrus acidity, and a medium body.

A washed Colombian regional blend from farms around Oporapa in Huila. Creamy body, caramel sweetness, and gentle mandarin-like acidity make it a classic, balanced cup.

A Colombian sugarcane EA decaf from the IMH women's producer group in Risaralda, bringing fig, panela, and macadamia notes.

A washed Colombian community lot from Villa Maria in Caldas, part of Raw Material's long-running project for stable prices and quality, with red plum and milk chocolate notes.

A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.

A washed Gesha from El Refugio in Colombia, produced by the Uribe Agudelo family. Silky, delicate florals meet peach and elderflower cordial notes in a clean filter-focused cup.

A washed Pink Bourbon from Palestina, Huila, Colombia, grown at 1400-2200 masl with blood orange, apricot, and Earl Grey character.

Colombia, QuindioVarietal: CastilloProcess: Washed (Cherry Co-ferment)Altitude: 1,400 - 1450masl Cherry Tangfastics, Dr Pepper, Cherry Liquor Santa Mónica is a specialty coffee farm in Armenia, Quindío, Colombia, managed by Jairo Arcila. Under his leadership, the estate has transformed into a hub for innovative coffee processing , notably producing a Castillo washed coffee with added fresh cherries that yields a highly complex, nectar-like sweetness. The farm sits at 1450 to 1500 metres above sea level and benefits from volcanic ash soil , with meticulous post-harvest practices that include a 48 hour dry anaerobic fermentation and 10 days of controlled drying. His success has been closely tied to a collaboration with Cofinet, a company that has helped bring this unique lot to the specialty market. This partnership, combined with the use of the rust-resistant Castillo variety, has not only provided greater economic stability for smallholder farmers but also empowered the operation to pursue an environmentally sustainable footprint by naturally purifying all processing wastewater through a green filtration system.

Colombia, Cauca Varietal: Caturra, CastilloProcess: WashedAltitude: 1700 - 2000masl Plum, Tangerine, Caramel Produced by smallholder growers from the indigenous Paeces tribe in the Inzá municipality of Cauca, Colombia, this specialty lot is a Caturra and Castillo blend grown at altitudes between 1,700 and 2,000m. Cultivated on small family parcels averaging 0.5 to 1.5 hectares, the coffee thrives in nutrient-rich volcanic ash soil and a temperate climate of 16–22°C. Through a direct collaboration with Occicafe and Globalcafe, Cofinet ensures rigorous quality control and sustainable relationships with the local community, fostering a production process that highlights the unique terroir of the Tierradentro region. The resulting coffee achieves an impressive cupping score of +86, delivering a sophisticated flavour profile.

A carbonic maceration washed Papayo from Campo Hermoso in Colombia. Jasmine, guava, and tutti frutti notes give it a vivid, floral, fruit-driven profile.

A washed Colombian coffee from the ASMUCAFE women's cooperative in Cauca, offering forest fruit, almond, and caramel notes. The cup is balanced, gently sweet, and clean enough for easy everyday brewing.

An organic washed Colombian coffee from ANEI producers in the Sierra Nevada de Santa Marta and Serrania del Perija. The cup is sweet and clean, reflecting careful collection, drying, and grading.

A Colombian natural filter roast with a fruit-led profile of forest fruits and sherry, rounded by milk chocolate sweetness.

A washed Colombian Maragoype roasted for filter, showing blackberry, greengage, and elderflower.

Colombia - Washed Pink Bourbon Filter Roast Coffee Raspberry, Apple Juice, Agave

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

A washed Colombian filter roast with soft stone-fruit sweetness, bringing apricot and marzipan together with gentle spice.

A Colombian natural EA decaf omni roast with mandarin, black grape, and shortbread notes.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.

A natural Colombia variety from Cafe Granja La Esperanza in Valle del Cauca. Controlled fermentation and dehumidifier drying create a microlot with the clean precision and fruit focus this producer is known for.

A Freak & Unique extended-fermentation washed Castillo from Diego Samuel Bermudez in El Tambo, Cauca. Raspberry, lychee, and rose-water aromatics make it bright, lifted, and cocktail-like.

A Freak & Unique Castillo from Diego Samuel Bermudez in Cauca, built through extended anaerobic fermentation and thermic shock washing. Strawberry bootlace, bubblegum, and sweet shop fruit make it bold, nostalgic, and unmistakable.

A coffee-only Freak & Unique Castillo from Diego Samuel Bermudez, processed through anaerobic fermentation, thermic shock washing, and controlled drying. The cup leans hard into strawberry sweets, bubblegum, and playful fruit intensity.

A carbonic maceration washed Papayo from Edwin Norena at Campo Hermoso in Valle del Cauca. Lime cordial, lemongrass, and wild strawberry notes show the unusual variety and precise fermentation at full volume.

A double-fermented natural Striped Bourbon from Arley Vargas at La Piragua in Huila, Colombia, with black cherry, melon, and cacao notes.

A sugarcane decaf from Popayan, Cauca, with milk chocolate, caramel, and floral notes.

A half-caffeine blend of Colombia San Sebastian and Decaf Colombia Popayan, bringing milk chocolate, caramel, and pecan notes with a gentler caffeine kick.

A washed Caturra microlot from Julian and Yisela Burbano in Colombia, balanced and sweet with blackcurrant jam, red apple, and brown sugar.

A washed Colombian coffee from La Colmena, combining stone fruit, green apple, and caramel in a clean, balanced profile.

A Colombian sugarcane-process decaf from a women producers group in Caldas. Apple, chocolate, and caramel notes keep the cup balanced, sweet, and approachable.

A naturally processed Gesha with notes of tart raspberry and elderflower, with soft, chocolate-coated raisin sweetness. From regenerative agriculture pioneers, the Ocampo family in Colombia. Released alongside its washed counterpart, Calliandra.

A standout washed Gesha, defined by an exceptionally clean, floral cup. Produced by the Ocampo family in Colombia, this release offers a bright, refreshing counterpoint to its naturally processed counterpart, Black Cedar.

A washed Gesha from Claudia Colmenares in Tena, Cundinamarca, grown at 1,875 masl. Pomegranate, blueberry, and blood orange notes give this Colombian lot a vivid fruit-forward profile.

A washed Gesha from Maria Omaira in Narino, Colombia, secured through the La Mejor Taza auction with Carnival Coffee Roasters. Wild strawberry, orange blossom and stone fruit notes give it a clean, elegant profile.

An infused co-fermented coffee from El Vergel in Colombia, made to push fruit character to the foreground. Red fruit and tropical fruit notes make it vivid, playful and unmistakably fruit-forward.

Dulima was created in 2009 to capture the quintessential coffee profile of the central and south Huila region. Throughout the volcanoes and mountains of Huila outstanding coffees are grown. We carefully select lots through a rigorous sensory analysis at origin to guarantee profile consistency and quality from lot to lot. Dulima was inspired by indigenous groups from the southern region of Colombia, namely the The Pijaos people of the region around the Tolima volcano, natives long before the Spanish arrived, who called the volcano “Dulima,” meaning Snow Queen. The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others. Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.

Our Rare Collection showcases some of the most exciting coffees we encounter — exceptional microlots, innovative processing methods, outstanding producers, and coffees chosen for their remarkable cup quality and unforgettable flavour profiles. This Peach Co-Ferment is a perfect example. Produced by third-generation coffee farmer Jairo Arcila at Santa Mónica in Quindío, Colombia, this coffee is bursting with the flavour of juicy fresh peaches and peach iced tea. Sweet, vibrant and incredibly expressive, it delivers a refreshing cup that almost tastes as though you've added peaches yourself. Whether brewed as a pour-over, served over ice, or enjoyed as a cold brew, it offers a wonderfully juicy drinking experience from start to finish. To create this unique profile, ripe Castillo cherries underwent a 48-hour dry anaerobic fermentation. During this process, fresh peaches were introduced into the sealed fermentation environment, allowing the fruit character to infuse naturally into the coffee. The lot was then gently washed and slowly dried on raised beds to preserve its bright, fruit-forward character and exceptional clarity. Jairo and his wife, Luz Helena Salazar, have become renowned for their commitment to quality and innovation, continually pushing the boundaries of coffee processing while supporting their local community through seasonal employment opportunities. This is a coffee for those who love discovering something a little different — bold, playful and packed with flavour.

A washed Colombian single origin from El Carmen, grown at high altitude and built around classic balance. Caramel, chocolate, and red fruit notes make it sweet, rounded, and easy to brew across espresso or filter.

A sugarcane decaf from Colombia that keeps the sweetness and character of El Carmen intact. Chocolate, vanilla, and red fruit notes give it a full-flavoured cup without the caffeine.

A Colombian decaf from small and medium family farms around Jardin in southern Antioquia. Washed Caturra, Castillo, and Colombia varieties give it syrupy chocolate-orange, honeycomb, and butterscotch notes.

A washed community lot from the San Lorenzo group of producers in Caldas, Colombia. Dark chocolate, date syrup, and plum notes create a syrupy, juicy espresso with a rounded finish.

Circles comes from Fazenda Trapia in the Mantiqueira de Minas region, where Yellow Bourbon is naturally processed at around 1,200 masl. It is a steady, approachable coffee shaped by mountain-grown sweetness and careful farm work.

A Colombian decaf from Huila, grown by smallholder farmers around 1,700 masl and decaffeinated using the sugarcane EA process. It keeps the structure and sweetness of the region while offering a caffeine-free cup.

A washed Heirloom lot from smallholders around the Alemayehu Tilahun Washing Station in Lalesa, Gedeb. Shade-grown at around 2,150 masl, it carries the slow-maturing clarity associated with the area's semi-forest farming.

A washed Laurina from Edinson Argote in Huila, showcasing the rare low-caffeine Bourbon mutation. Jasmine, geranium, and blueberry notes give it an intensely floral profile with Turkish delight-like sweetness.

A natural Pink Bourbon from Edinson Argote and Angela Rojas in Huila, Colombia. Cherry juice, honeysuckle, and rose notes make it juicy, floral, and intensely sweet.

This elegant Gesha represents a beautiful full-circle moment for our 'Misfits' category. Last year, we had a coffee from Hervey and Rocio that wasn't spectacular, and that was partially our fault. We had encouraged them to try their hand at producing a natural coffee, since we thought that would increase the value of their product. They had a crazy amount of rain, and long story short, the natural wasn't as good as we hoped it would be – but we bought it anyway, and sold it under our 'Misfits' label. This year, their naturals are shaping up to be much improved, and because the relationship was maintained, we got access to this lovely Gesha as well! It's a classic, clean, washed Gesha with vibrant notes of orange juice, bergamot, and Ceylon tea. Our friends Laura and William at Minga have been helping us source amazing coffees like this one for several years. Here's a bit more about Hervey and Rocio from Minga: They have been coffee producers their entire lives, initially growing Castillo for the commodity market. However, Hervey wanted to move beyond being a commodity producer, so he sought out renowned Gesha varietals in hopes of entering the specialty market and forming a direct connection with his customers. At the same, he works at finding the right process to add value to his Castillo. His commitment to finding the perfect profile is a reminder of the unseen hard work behind specialty coffees. The Minga team in Pitalito has tasted countless experiments from Hervey, which has been a valuable learning experience for us and has helped us build a strong friendship with both Hervey and Rocio. It is important to acknowledge Rocio in this achievement because women often work behind the scenes in the coffee businesses of smallholders. Rocio takes care of all the farm workers, cooks tirelessly every day for five to 15 people, and ensures everyone has what they need before heading out to work on the farm or in the mill. Elevation: 1700 MASL Varietal: Gesha Cup Score: 88 Price paid per kg: £16.50 Process: Washed

This decaf is from a Colombian project that promotes greater recognition for women in coffee by providing production training alongside gender equality training in a rural area where these things do not usually co-exist. Igualdad Mujeres Hombres/Equality Women and Men is a new relationship for us, and we're excited to support IMH producers like Teresa Hurtado and her daughter Angelica (pictured above) by bringing you this tasty decaf! This decaf coffee is sweet and fruity with just the right amount of gentle acidity. Notes of star fruit and fig mingle with sugary caramel for a vibrant yet mellow finish ... you won't even miss the caffeine. We sourced this coffee through our friends at Raw Material, a non-profit that returns surplus payments to producers. Here's a bit more about IMH in their words: Given the different social and cultural dynamics in the rural areas of Colombia, women have faced multiple barriers to positions of leadership in their own communities and family businesses. In spite of this, women’s work is essential to the sustainability of the coffee supply chain. And though this is commonly understood, many women struggle immensely to achieve management roles or appreciation for their efforts. The women’s group IMH (Igualdad Mujeres Hombres) is an initiative of rural women who are committed to learning all that it takes to produce high-quality specialty coffee. The group are focussed on processing techniques, from picking to drying, with the goal of improving flavour for sale into the specialty market. Igualdad Mujeres Hombres hosts workshops and exchanges between both male and female coffee producers. The goal is to enhance productivity in the long term, encouraging respectful dynamics between men and women in these rural areas of Colombia. Their farms are located near the Tatama national park in the northwest of Risaralda, which provides a unique microclimate for high-quality coffee production. Producers in the association are able to access the specialty supply chain, whilst simultaneously creating a respectful environment for women coffee producers. Elevation: 1600-1800 Metres Above Sea Level Varietal: Castillo, V. Colombia, Caturra Cup score: 85 Price paid per kg: £11.93 Process: Washed, Ethyl Acetate (sugar cane) decaffeination Pictured below from top left to bottom right: Producer Teresa Hurtado on her farm Las Brisas Producer Fabiola Mena Angelica Hurtado

A seasonal Colombian espresso from the Cata Project in Huila, produced by Jhoan Vergara, Henry Bonilla, Franky Hoyos and Lino Rodriguez. This advanced natural Chiroso brings coconut and Ferrero Rocher notes with maraschino-like fruit and a rich, coating finish.

A rare Ombligon lot from El Diviso in Huila, Colombia, produced by Nestor Lasso using an advanced natural process. Guava and pink macaron lead a vivid, confectionery profile with strawberry sweetness and layered acidity.

Huila, Colombia – Anaerobic Submerged Natural Wush Wush An outstanding expression of the rare Wush Wush variety, produced on the World Barista Championship–winning farm of our dear friend, Jonathan Gasca. What to expect in the cup Blackcurrant, rambutan, violet. Rich and intensely sweet, with juicy-ripe berry acidity, refreshing tropical character, and elegant floral cassis aroma.

A black honey hoppy fermentation Sudan Rume from Edwin Norena at Campo Hermoso in Colombia, with fresh botanicals, raspberries, and vanilla.

A medium-light washed decaf Castillo from De La Tierra and El Placer in Colombia, with raspberry brightness and fudge sweetness for filter or traditional espresso.

A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.

Farm - El Paraiso Origin - Colombia Process - Double anaerobic Washed TS Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Coconut, Cardamom, Pistachio Best for: Filter + Espresso roast level: Very Light FARM Located in Colombia's Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage. Process This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.

A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.

A light washed Gesha from Jaime Urrea in Colombia, grown at 2209 MASL and marked by tangerine, zesty citrus, and elderflower.

A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.

A very light anaerobic washed Pink Bourbon from Linarco Rodriguez in Colombia, showing blood orange, cherry, and tiramisu.

A light sugarcane EA decaf Castillo from El Paraiso in Colombia, processed with yeast inoculation, anaerobic washing, and thermal shock for peach, lychee, mango, and caramel notes.

A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.

An extremely light Sublime Natural Biomaster Mosto Geisha from Nestor Lasso in Colombia, with lemon sherbert, jelly babies, and blackcurrant notes.

A very light natural Geisha from Wilder Lazo in Colombia, grown between 1470 and 2100 MASL with blueberry, golden kiwi, and floral notes.

A fully washed Colombian espresso from Jose Gomez and Pablo Guerrero in Narino, offering a sweet, structured profile from high-grown Caturra.

An anaerobic natural Caturra from Tolima, Colombia, with pineapple, red grape, and rum notes.

A washed sugarcane decaf from Narino, Colombia, with cocoa, golden syrup, and almond notes.

A washed Typica from Oscar Hernandez's Los Nogales project in Huila, Colombia, grown at 1,870-2,000 masl. Extended fermentation and controlled drying bring precision, clarity, and a refined cup.

A fermented washed Gesha from Eduardo Anacona at Finca La Colorada in Colombia. Sparkling pink lemonade, florals and ripe berry notes make it elegant and expressive.

A fermented washed Pink Bourbon from Eduardo Anacona's Finca La Colorada in Colombia. Dark, tangy berries and a glossy mouthfeel give it a fruit-driven, polished character.

A natural Papayo from Ancelmo Chinchilla at La Primavera in Colombia. Tropical fruit, rose, and dark chocolate notes make it expressive, floral, and boozy-sweet.