XIVe siècle
ancient origen
From the rugged heights of the Colombian region, where clouds caress the green peaks, to the farms of Santander, lies a hidden treasure: exceptional coffee. Here, for generations, families have cultivated exceptional coffee beans with passion and dedication.
Their secret lies in ancestral know-how passed down from father to son. Each stage of production is carried out by hand, with a precision and love of the craft that is reflected in the incomparable quality of their coffee. The coffee cherries, ripened to perfection under the tropical sun, are picked one by one, carefully selected to keep only the best.
TRADITION
Artisan roasting
The processing method, inherited from the ancients, is a real ritual. The grains, delicately pulped, are then fermented in wooden basins, then washed in pure mountain water. They dry slowly in the sun, spread out on bamboo racks, under the watchful eye of the farmers.
Roasting, a crucial step, is also carried out on site, in a small workshop where a warm atmosphere reigns. The master roaster, guardian of the family tradition, carefully monitors the transformation of the beans, adjusting the temperature and cooking time to reveal their full aromatic potential.
These beans are harvested, dried in the sun and roasted using artisanal methods. Each sip of coffee is an invitation to travel, a tribute to the land and the men who shaped it. The fruity and floral notes, subtly spicy, evoke the richness of Colombian biodiversity. The velvety texture and the persistent finish testify to the care taken at each stage of production.
SANTANDER - COLOMBIA
the santander production axis
The coffee activity in Santander is carried out by 33,600 families of coffee producers in 38,351 farms and generates the equivalent of 42,000 direct jobs in rural areas, offering like no other subsector reasons for permanence, rooting and strengthening of the social fabric in more than 1,012 villages of the department. The 55,300 hectares planted with coffee represent 23% of the department's agricultural production, making it one of the most greedy activities in terms of area, labor-generating and the most exported product of the department's agricultural sector and second after oil and fuels.
The coffee of the Santander axis, most of it is a variety that comes from the Caturra variety, is characterized sensorially by a clean cup, with a medium-high and balanced body; medium acidity, with sweet, herbaceous and fruity flavors and light citrus sensations. In its perfume and aroma, sweet, herbaceous, floral notes and some notes of chocolate and hazelnut are perceived.
