Sweet, of ARABICA variety that comes from the first plants of TYPICA that were planted in the region more than 80 years ago. With chocolate, caramel, and red fruit aromas. Medium acidity and medium – light body.
Following our grandfather’s Tito footsteps, our premium gourmet coffee grows without pesticides or chemical fertilizers at an altitude of 1,530m to 1,628m and in optimal natural conditions. We cultivate, collect, wash and dry the coffee by hand with a strict beans selection protocol.
The roasting is done by experts in Czech Republic. There, we learn about the art of roasting and preparing a quality premium coffee.
Because we decided to go one step further in the coffee chain and skip the local intermediaries. We decided to share our passion for coffee farming with the world, with all who enjoy our premium gourmet coffee every morning.
Quality matters! Each year we produce a harvest of up to 12 tons of Arabica variety beans. We’ve been coffee farmers since 1932, maintaining the techniques from one generation to the other. The most important for us is to keep a sustainable farm and to always be community and environment-friendly
Here’s the secret to getting a good cup of coffee. We collect the beans every day for more than 3 months, plant to plant by hand.
Our Premium Coffee grows at an altitude of 1,530m to 1,628m above sea level.
We carefully select the best coffee beans, cherry and grape. Once selected, we proceed to depulp the coffee. Each coffee bean contains two seeds.
The wastes are used to generate gas or fertilizer for other species.
In order to obtain optimum quality, close attention should be paid to the fermentation process. The perfect balance between fermentation time and temperature gives us an excellent Premium Gourmet Coffee for those who enjoy a great cup every morning.
The beans are washed by hand. We once again ensure defective beans are removed
Is one of the moments when Grandma Rosa enjoys the most, she participates in the control and selection of each stage of the process.
The coffee is dried naturally for 2-3 weeks. Moisture control is essential for the roasting process.
Carolina, our Production Engineering performs several tests to obtain different qualities, from the seeding she controls the different variables which can affect the coffee taste and flavors with the aim of innovating and improving continuously.
After drying, we make a final selection of beans. The idea, is controlling the quality of the coffee and this is how we get a Premium Gourmet Coffee.
Our goal: to go from premium to SPECIALTY COFFEE, we are working on it!
The objective of a proper grind is to get the most flavor in a single cup of coffee,
depending always of the coffee maker.
» Always grind your beans as close to the brew time as possible for maximum freshness.
» We recommend taking a moment to examine the beans and smell their aroma.
» The size of the grind is hugely important to the taste of your coffee.
» For a standard cup of coffee the ratio should be: 10gr coffee / 0,20 lt water.
» Your beans’ greatest enemies are air, moisture, heat, and light. Keep your beans in a dark and cool location.
We are the fourth generation of a coffee farming family, our tradition dates back to 1932 . OUR PASSION: CULTIVATE DAY BY DAY AND MANUALLY A PREMIUM GOURMET COFFEE.
The Huerta’s Coffee farm “Buenavista & El Pedregal” is located in La Mesa,
Cundinamarca, Colombia. Just two hours from the capital city, Bogotá.