In Colombia, the Andes are divided into three mountain chains. Here we find the ideal conditions for growing high-quality coffee. The different combinations of soil, altitude and climate make this territory unique, allowing up to two coffee harvests a year. The espresso obtained from coffee grown here is sweet and slightly bitter: surprising notes of walnut and caramel blend with scents of cocoa, toast and brioche. The full and powerful body underscores the perfect balance between the sweetness, bitterness and acidity of this coffee.


Origin: Cauca and Támara – the different combinations of terroir made up of a complex geology along with the altitude and climate, make this region unique in the world. This is the only coffee in the world that is harvested twice a year.
Bouquet (aroma inhaled): surprising notes of caramel and nuts marry delicate notes of chocolate and freshly-baked shortcrust pastry.
Flavour: perfect balance of acidity, sweetness and bitterness, umami and fat are only just perceptible.
Body: medium-full-bodied and balanced.
Finish: the sweet end overpowers bitterness and acidity, caressing our palate with clear aromas of chocolate, coffee, caramel and freshly-baked puff pastry for more than two hours.


The territory: Cauca

Located in southern Colombia, Cauca is a land rich in springs, waterfalls and seductive landscapes. Its capital, Popayán, is an important holiday destination and religious centre famous for its traditional celebrations of Holy Week.

In this variegated land, coffee is made in an area that lies to the north of Río Patía, which tends to be uniform and enjoys the ideal conditions for the harvest. 1700 metres above sea level, a stable climate, abundant rains, soils of volcanic origin, and alternating dry and wet seasons provide the characteristics for the production of excellent quality coffee, appreciated all over the world for its evident sweetness.

The coffee grower: Carlos Solarte

Carlos cooperates with the National Federation of Coffee Producers and this brings him into contact every day with different colleagues, with whom he talks and exchanges opinions. Thanks to these meetings, over the years Carlos has understood the importance of coffee in this region: about 97,000 families produce Arabica here, making it an authentic local tradition.

Carlos studied and graduated as an agronomist, improving his social and economic standing. Now he hopes that his children can follow in his footsteps, because “coffee is always linked to good things”.