Colombia

Colombian Coffee Beans

Huila and Caldas, 1,500 to 1,900 masl — the widest range we carry from one country. Gesha from Finca Miramar, Sidra from El Diviso, and a sugarcane-EA decaf from Elias Roa Parra in Acevedo.

In stock now

2 to choose from right now, from $25.00. Roasted within 1 business day of your order and shipped within 1–2 business days. Delivery is free across Metro Vancouver with no minimum, and shipping anywhere else in Canada is free on orders over $50.

Colombia El Diviso Sidra Specialty Coffee Beans

Pitalito - Huila · 1,850 masl · Anaerobic Washed

From $25.00 / 10oz

Colombia Huila Decaf Specialty Coffee Beans

Acevedo, Huila · 1,650 masl · Washed, EA Decaf de Caña

From $26.50 / 10oz

Every Colombia lot we have roasted

Side by side, in stock and sold out. Each row links to the lot’s own page, where the farm, the process and the roast date are listed for that bag.

Lot	Farm / producer	Region	Variety	Process	Altitude	In the cup	Status	Price
Colombia El Diviso Sidra Specialty Coffee Beans	El Diviso, Nestor Lasso	Pitalito - Huila	Sidra	Anaerobic Washed	1,850 masl	Honeysuckle, Butter Cookie, Lime, Cherry Blossom, Caramelized Sweetness	In stock	From $25.00 / 10oz
Colombia Huila Decaf Specialty Coffee Beans	Elias Roa Parra	Acevedo, Huila	Colombia	Washed, EA Decaf de Caña	1,650 masl	Crisp fruit definition, floral lift, and polished cocoa finish from Huila’s dramatic mountains and Elias Roa’s careful fermentation.	In stock	From $26.50 / 10oz
Colombia Gesha Specialty Coffee Beans	Finca Miramar, Ángel Ortega	Kennedy, San Agustín	Gesha	Washed	1,680 masl	Citrus & caramel sweetness with honey and floral undertones. Orange zest and apricot lead to silky body, sugarcane sweetness, and jasmine finish.	Past lot
Colombia Castillo Specialty Coffee Beans	Cooperativa de Caficultores de Manizales		Colombia Castillo Cenicafé 1	Fully Washed	1,700 masl		Past lot

Three Huila lots, three different jobs

The Sidra from El Diviso, grown by Nestor Lasso at 1,850 masl in Pitalito, is anaerobic washed: the cherries ferment in a sealed tank before the fruit comes off, and the cup shows it, with honeysuckle, lime and cherry blossom over a butter-cookie sweetness. The Gesha from Finca Miramar, grown by Ángel Ortega at 1,680 masl in San Agustín, is plainly washed so the variety leads: orange zest, apricot and a jasmine finish. The decaf from Elias Roa Parra, grown at 1,650 masl in Acevedo, is washed and then decaffeinated with sugarcane EA, and keeps its crisp fruit and cocoa finish.

Why one country tastes this different

None of the three tastes like the others, and the country is the only thing they share. Processing separates the first two: anaerobic fermentation puts its own flavours into the Sidra, while washing keeps them out of the Gesha. The decaf is separated by what happens after processing, since caffeine removal with sugarcane-derived ethyl acetate takes place on the already-dried green coffee. Altitude runs a narrow band here, 1,650 to 1,850 masl, so it explains little of the gap.

The Caldas lot we roasted before

Before the Huila lots, we roasted a Castillo from the Cooperativa de Caficultores de Manizales in Caldas, grown between 1,500 and 1,900 masl by women producers in the Mujeres en Cafe program, fully washed. Castillo is the workhorse variety bred for Colombian conditions, and that lot was the balanced, everyday Colombian most people picture; the Sidra and Gesha are the rare varieties on the other end of the same country.