Offline – Decaf

The spine of Colombia, the Andes carve deep valleys and high plateaus where coffee cherries mature slowly in mountain conditions shaped by altitude, mineral-rich volcanic soils, and a dramatic day-to-night temperature swing. Across these elevations, farms perch along mist-washed slopes and sun-bright ridges, a landscape that lends itself to structured, clean-tasting coffees built on density and sweetness. It’s one of the world’s most productive coffee-growing regions, where geography does much of the storytelling before the beans even reach the roastery.

Huila and Tolima are home to coffee growers who work small plots with a focus on agricultural rigour and variety-led processing. Coffee here is largely washed at local community mills, where producers control fermentation and drying in ways shaped by tradition, necessity, and experimentation within the natural constraints of the region. The farms may be modest in size, but they are wide in range – different varieties, different approaches, all connected by the same high elevations and generational knowledge. It’s a network of producers who treat coffee growing as both livelihood and legacy, shaping Colombia’s reputation lot by lot, harvest by harvest.