Captivating organic Colombian coffee

Delicate and clean, sweet and delicious. Acidic front with an almond caramel finish.

Origin story
Merilyn and Wells had the honour of being invited to the Anei village back in 2018 where they spent time with Aurora and her son Jorge. A truly humbling trip to origin.

In the 16th Century Jesuit missionaries brought coffee plants to the volcanic soils of the Colombian Andean slopes. Now in the Sierra Nevada de Santa Marta, the Anei indigenous tribes, grow this mild Arabica coffee in sustainable environments at high altitudes. This association of small farmer producers, was founded in 1996 with the purpose of structuring organic farming programs, while preserving the indigenous culture and environment.

Through Fairtrade and conservation of natural resources, they have improved their living conditions and ancestral heritage. They asked Mother Nature permission to harvest, now this delicious organic Colombian coffee is yours to enjoy

Profile
Region: Santa Marta, Sierra de Nevada
Altitude: 1,000 – 1600m
Varietal: Typica, Caturra
Process: Dry ferment process fully washed

Brew recipe
Espresso dose: 21 grams
Filter/plunger dose: 50 grams
Time: 30 Seconds
Temp: 90 degrees
Coffee-to-water ratio: 1:16 or 1:17