Colombian Highland coffee is famous for its mild character and fruity taste. With a cultivation height of 1750m to 1950m we are at the “high end” of possible cultivation. Our coffee trees thrive on fertile volcanic soils in the shade of bananas, plantains, forest and fruit trees. We fertilize organically. Nitrogen-binding shade plants like Guamo trees provide additional nutrients. Shade slows down the ripening of our coffee fruits, which improves their quality and prevents the spread of disease, as does the often harsh climate. Although we live in the immediate vicinity of the equator, we consider our climate to be rather like a long-lasting Midsummer in the Alps.
Café Río Lejos is carefully managed and is environmentally friendly. It bears the name of the “Far River”, whose course borders our farm. We only harvest the ripe fruits of our coffee trees and process them in two ways: “semi-washed” to make Café Semi-Lavado, or hand-dried as whole fruit to become Café Natural.
We leave the Café Semi-Lavado to ferment anaerobically for 3-5 days, i.e. without any oxygen supply, before peeling and briefly washing. If the size of harvest and weather permits, we dry the coffee beans naturally on our sunroof. If there is too much rain, we pre-dry the beans in a silo at around 40° C before laying them out on the roof.
Dried Pergamino coffee beans have a white shell which is removed in a mill (Trilladora). The “green” Almendra beans obtained from this are sorted by machine or, in the case of particularly high-quality artisan coffee, such as Café Natural, by hand to remove defective beans. Only then do the beans go to the roasting plant, where the coffee acquires its well-known brown colour and characteristic shape.
We offer Café Lavado in three variants:
Catimore is a type of coffee that tastes somewhat bitter due to its Robusta content and contains more caffeine than our other pure Arabica beans. That’s why we roast this as a strong Espresso forte.
Our mildly roasted Arabica consists of the Arabica variety Castillo with lower proportions of Caturro, Colombia and Typica. These fruity-sweet beans have a lower caffeine content, making the coffee easier to digest. Our mild roast highlights its citrus, caramel and chocolate flavours.
We also offer Arabica in a mild espresso roast.
We further process our best coffee beans as Café Natural. The ripe beans, which have been pre-sorted by hand, are dried with their pulp. It takes weeks or months for the inside of the beans to become sufficiently dry for further processing. During this time they take on the sweet taste of the pulp. The Café Natural is also first peeled in the mill (Trilladora) and carefully sorted again before being roasted.
We offer Café Natural mildly roasted in a blend of the fruits of the Arabica varieties, Castillo and Colombia. It is fruity,sweet, and particularly tasty.