08 | El Chupadero
| Producer Fernando Martinez | Description Honey, floral, spices, butter |
| Process Washed, sun-dried | Varietals Colombia, castillo |
| Region Nariño | Elevation 2,050 meters |
| Position ETA February, 2025 | Warehouse Continental New Jersey |
78 | El Naranjo White Honey
| Producer Evelio Bados | Description Floral, grapes, molasses, chocolate |
| Process White honey, sun-dried | Varietals Colombia, Castillo |
| Region Nariño | Elevation 1,900 meters |
| Position Spot | Warehouse Continental, New Jersey |
After watching his dream come to fruition, Evelio is proud that his children are continuing his legacy to produce coffee at El Naranjo. It is important to him that his children and El Naranjo are successful for generations to come.
183 | El Mirador
| Producer Edy Martinez | Description Sweet, honey, cocoa, lemongrass |
| Process Washed | Varietals Pink bourbon |
| Region Nariño | Elevation 1,850 meters |
| Position ETA: February, 2025 | Warehouse Continental, New Jersey |
As they raised their three children at El Mirador, Edy and Erney were sure to teach them about all aspects of the farm. They considered it equally important to the education the children received in school. Edy is proud that El Mirador provided the income need to raise a family and hopes that her children want to continue growing and producing coffee in the future.
155 | Vista Hermosa – Pink Bourbon
| Producer Everardo Ortiz | Description Floral, lemongrass, citrus, nougat, cocoa powder |
| Process Washed | Varietals Pink Bourbon |
| Region Nariño | Elevation 1,950 meters |
| Position Spot | Warehouse Continental, New Jersey |
Everardo inherited the farm from his father. He raised his three children with his wife and was able to provide education to them with the proceeds from the farm. After Everardo’s wife passed away in 2017, he remained committed to the farm as two of his children want to continue working with coffee.
Focused on expansion, Everardo planted 5,000 new trees, bringing his currently total to 12,000 trees. His next goal is to build a wet mill on the property. For now, he relies on a nephew that lives close by to process his coffee. Having the infrastructure at Vista Hermosa would allow him to work more efficiently as he increases his productivity.
202 | ARANGO DECAF E.A.
| Producer La Miranda Community | Description Sweet, sugar cane, caramel, chocolate |
| Process Washed | Varietals Castillo, Colombia |
| Region Antioquia | Elevation 1,800 to 1,900 meters |
| Position Spot | Warehouse Continental, New Jersey |
The lots that we selected for the decaffeination process are solid 86+ coffees. We cupped the coffees again after the E.A. decaffeination process and we were very please with the results.
We understand that when people ask for decaf coffee they do it because the flavor not the caffeine. We shouldn’t neglect decaf coffee anymore and we should treat it with respect for people that produce it as well as people that drink it. That is our goal with our decaf program.
179 | La Fortuna – Chiroso
| Producer Maximiliano Vargas | Description Floral, maple syrup, spices |
| Process Washed | Varietals Chiroso |
| Region Antioquia | Elevation 2,100meters |
| Position ETA: February, 2025 | Warehouse Continental, New Jersey |
Maximiliano has been working with coffee since 2,000. He is grateful coffee gave him the opportunity to provide for his four now grown children and for his wife when she was alive. Maximiliano’s wife Maria Estela died in 2020. Maximiliano has 3,500 chriroso trees at La Fortuna. In 2021 Maximiliano participated in a coffee competitions with his coffee and placed in the top 10.
Maximiliano explains that he is very meticulous with his coffee processing, he picked one day, depulped 24 hours later, let the coffee sit in the fermentation tank for 72 hours, before washing it.
Maximiliano is planning on making some improvements at his farm starting with his drying facilities and also his wet beneficio. He believes these improvements will allow him to improve even more the quality of his coffee.
201 | El Cachonal – Chiroso
| Producer Sebastian Urrego | Description Floral, honey, lemongrass |
| Process Washed | Varietals Chiroso |
| Region Antioquia | Elevation 2,100meters |
| Position ETA: February, 2025 | Warehouse Continental, New Jersey |
Sebastian comes from a family of coffee growers. His father taught him the skills needed to take over the farm once he retired.
Sebastian believes that a combination between traditional methods of growing coffee combined with innovative processing provides a great approach to make coffee growing profitable. He currently has 6,000 trees of the Chiroso varietal at El Chaconal. With his own wet mill and drying beds, Sebastian pays close attention to processing. Currently he lets the coffee ferment in the cherry for 12 hours before depulping it and continuing fermentation for another 24 hours. The drying process takes a minimum of 6 to 12 days depending on the weather conditions.
Always looking for room to improve, Sebastian has the goal of improving his wet mill and his drying facilities. He knows how important these is are for maintaining the quality and consistency of his coffees.
57 | Santa Ana
| Producer Brayan Meneses | Description Sweet, molasses, grape, floral |
| Process Washed, sun-dried | Varietals Colombia, Castillo |
| Region Nariño | Elevation 1,960 meters |
| Position ETA: February, 2025 | Warehouse Continental, New Jersey |
In addition to his hands-on coffee education, Brayan also completed school as a computer technician and wants to pursue a degree in agronomy. With this higher grade of education, he is able to look at the industry from a different perspective. He saw the need to shift from more traditional coffee harvesting to specialty coffee production about 4 years ago and is using his knowledge to improve quality on every level. Since then, he has participated in several competitions in the region over the last couple of years and has placed in the top 10 every time.
156 | Santa Rosa
| Producer Jose Villada | Description Black cherry, bakers chocolate, butter |
| Process Washed | Varietals Castillo, Colombia |
| Region Nariño | Elevation 1850 meters |
| Position ETA: February, 2025 | Warehouse Continental Terminals |
After inheriting the land from his father, Jose and Claudia started from scratch, building a small house and planting 7,000 trees of the Colombia and Castillo varietals. Over the years, as their family grew, so did Santa Rosa. They built a bigger house and, eventually, a small wet mill.
With great attention to detail from management to processing, the Villada family is a great example of what can be accomplished with limited resources. They were able to provide for their children as they grew up while simultaneously working to improve the farm. This is our first year working with them and we are super excited with the quality and consistency of their coffee.
121 | Santa Marta Community Lot
| Producer Various | Description Chocolate, maple syrup, honey, spices |
| Process Washed | Varietals Castillo, F4 |
| Region Nariño | Elevation 1,900 to 2,100 meters |
| Position ETA: February, 2025 | Warehouse Continental, New Jersey |
Santa Marta is a small coffee farming community located in the Nariño department in the south of Colombia. The average output of every farm per year is about 10 bags of green coffee. Our Community lot is comprised of lots from 10 small farms located between 1,900 and 2,100 meters above sea level.
After cupping these coffees for the first time last year, we saw an opportunity to work with the community. The coffees showed great complexity and sweetness as well as consistency from farm to farm. We believe that the proximity of these small farms plays a big role in their consistency and uniformity.