Cordillera Central, Colombia
Colombia has traditionally set the standard for Latin American coffees, especially with the power of the state and Juan Valdez behind them. It is consistently sweet, medium-bodied, and notably smooth with medium acidity. The best Colombians are really good, but the average Colombian is, well, pretty average, and has been used forever as grocery store and diner coffee. Try and seek out a named coffee from Colombia, from regions such as Narino, Magdelena, Medellin, Bucaramanga, Popayan, and Huila. If it doesn't have a regional identification, it is probably pretty mundane.
Asociacion de Palmor y Secreta
Colombian coffee is generally considered the standard in the Americas. We stopped roasting Colombian in 1999, when the violence there touched me personally and deeply. Then, in 2002, I met a group of young indigenous Arhuaco farmers from the Sierra Nevada mountains trying desperately to break away from conflict, protect their ancient culture and rebuild their lives. They helped me heal from my own wounds as well. We have worked with the growers ever since to protect sacred lands, support elders and access markets for their organic, fair trade coffees.
Our coffee comes from Asociacion de Palmor y Secreta, a very small growers group in Magdalena. The coffee is classic Colombian – a smooth, round cup known for its consistency and flavor.
'Me gusta mucho su café - I like your coffee very much
'Es este un tipo de planta medicinal?' - Is this a type of medicinal plant?
South American Half-Caf