A coffee of exceptional quality that weaves authentic and powerful stories behind cultivation and processing through our micro-regional hubs, generating an unbreakable bond with each of the more than 10,000 coffee growers.
SOL NACIENTE – SIERRA NEVADA
We participate in projects to create positive impact in vulnerable communities in the northern region of the Sierra Nevada de Santa Marta, which witnessed violence and crime at its peak in the late 1990s. Thanks to these projects, producers are able to market their coffee using sustainable methods at every step of the harvesting process to improve cup quality and protect the resources of the natural park reserve.
AGUSTINO FOREST – HUILA
We strive for collaboration in new infrastructure to improve production on the farms. On the other hand, we train coffee growers in methods of sustainability, not only in relation to the environment and natural resources, but also to education, gender balance and peace.This coffee production region belongs to a subtropical and very humid mountainous forest ecosystem and as a result, its coffee is aromatically complex and has notes of citrus, caramel, soft green apple and honey.
TOLIMA VOLCANO – TOLIMA
Coffees from this region have been awarded among the 30 best quality coffees in the specialty coffee contest called Best of Tolima. Tolima is one of the seven coffee growing regions where Café Cultor has a presence, and is the third largest coffee producing region in Colombia. It has diverse ecosystems that allow for different harvesting seasons and therefore offers fresh coffee throughout the year.
INGA MYSTIQUE – NARIÑO
The soil conditions and climate of Nariño contribute to a combination of fruits with high acidity and velvety body. The traditional knowledge of the indigenous people and the cultural and mystical component gives the essence to this coffee. The cultivation methods of this community are more ancestral than anything else, this will surely lead you to an extraordinary sensory experience.
MANAURE – SERRANÍA DEL PERIJÁ
A sponsored program to plant a thousand coffee plants in Manaure Balcón del Cesar to replace the illicit harvest resulted in an unexpected niche of coffee specialization. Families gradually became co-owners of the farms, and have received industrial equipment and training to improve and facilitate coffee production, as well as business empowerment projects. The Serranía de Perijá is probably the most incredible mountain range in South America, considered an ecosystem of its own known as the peripheral belt of the dry Caribbean. These special characteristics produce exceptional coffees with notes of chocolate.
BAJO CEIBA – SANTANDER
As part of our commitment to gender, social and environmental balance, sustainability is promoted through specific standards in natural and technical resource protection. Bajo Ceiba is Rainforest Alliance certified and BirdFriendly, taking advantage of its mountainous and rugged areas to provide a home to hundreds of birds and insects that enrich the natural environment.
BENEFICIO NATURAL – HUILA
One of the great advances in coffee cultivation has been the exploration of different types of fermentation and drying, the natural beneficio consists of a process in which the use of water resources is drastically reduced in order to obtain the green beans. This process consists of harvesting the ripe coffee cherries and then subjecting them to sun drying during certain prolonged periods of time in order to achieve a decomposition of sugars within the cherry itself (fermentation). This is why our coffee with natural beneficio has exceptional qualities of flavor and aroma thanks to the detail during the monitoring of the coffee farms. It is a coffee with aromas of forest fruits and woody, intense and dehydrated red fruit flavors with a hazelnut finish in the mouth.
BENEFICIO HONEY – NARIÑO
Unlike the natural beneficio or dry process, in which part of the coffee cherry pulp that adheres to the kernel is dried in the sun in parabolic beds, the word honey is not necessarily related to this process but rather to the mucilage of the cherry, which being so sweet and sticky tends to have a similar aspect to honey. This is one of the most expensive forms of coffee production, but with a cup result with high and fruity bodies like no other.
GRAND BOURBON CRU THE PINK – HUILA
Bourbon, a botanical variety of coffee discovered in the north of Madagascar in 1873, which had a great impact on Bourbon Island (currently Reunion Island in French) which was planted there thanks to a gift from the Sultan of Yemen to the King of France Louis XIV, hence its name, this variety had a great historical journey to be able to acquire it in South American lands, Finally in Colombia, in the south of Huila in San Agustín, a variation of the bourbon species is cultivated, which has a particular pink tone. Our bourbon has aromatic qualities of vanilla, caramel and spices, fruity flavors of sugar cane and ripe peach, with residual chocolate flavor.
MANDARINA QUEEN GESHA
We explore native varieties from other continents and adapt them to the fertile and rich soils that Colombia provides us to develop unique cups of coffee with complex flavors and aromas. The gesha variety, native to Ethiopia, surprises us with sweet and citric notes of mandarin, sweet peach, and residual caramel. Aromas of tea leaves, coffee blossom and jasmine.
It is located between the western mountain range, areas with high fertility because they are soils derived from volcanic ash that generate a high biodiversity of fauna and flora, temperate climate with a large area in nature reserve, coffee plantations are planted in high areas so that make the temperature changes day and night are high generate consistency.
CAFÉ CULTOR CLUB
Having a good coffee from anywhere in Colombia at your doorstep is possible with Café Cultor. Here you can select the coffee you want to receive and with the delivery frequency you choose.