Mango / 90% Cacao / Brazil nut

Santuario and Guática towns are located in the western mountain range of the Colombian Andes. Farm “La Linda” is one of the coffee cherries suppliers for this coffee. It is located in the town of Santuario near the large natural reserve Tatamá, which local Indigenous tribes have baptised as “The Grandfather of Rivers.” The other farm that supplies coffee cherries is “Los Arredondos” Farm, named after the family surname “Arredondo,” and located in the neighbouring town of Guática.

With the collaboration of La Linda Farm in Santuario and Los Arredondo Farm in Guática, coffee cherries come from many small farms located at the top of the mountains above 1,650 masl, which are lands with the best conditions for growing coffee. The high quality of these coffee cherries is achieved because the fruits are able to ripen more slowly under these climate conditions. This allows the coffee cherries to better concentrate the chemical compounds responsible for pleasant flavour notes. Producer families implement best harvesting practices to pick only the ripest cherries, which are then transported to sorting facilities to remove unripe cherries. This work is carried out by women and young people from the local community.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿: Producers from Santuario and Guática towns
𝗩𝗮𝗿𝗶𝗲𝘁𝘆: Castillo
𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴: Fermentation is a critical stage in processing. Coffee cherries are placed in plastic barrels under anaerobic conditions to encourage microbial activity, primarily from lactic acid bacteria and yeasts. A controlled traditional technique is used to promote the formation of metabolites that contribute red fruit, dried fruit, and spicy flavour notes.

During the first 24 hours, the barrels remain upright. They are then laid horizontally and stirred every 12 hours to allow the must (fermentation liquid) to circulate through the cherries, improving polyphenol extraction and microbial interaction. This process promotes carbonic maceration within the beans, enhancing sweetness, body, and flavour intensity. Total fermentation time is approximately 15 days.

After fermentation, the mucilage and must are drained, and the cherries are transferred to lower-elevation drying areas with low relative humidity to minimise the risk of mould development. Drying is a sensitive phase involving physical and chemical changes that influence aroma and acidity development during roasting.

The drying process consists of four stages: pre-drying, aeration, resting, and final drying. Variables such as bed thickness, stirring frequency, temperature, and humidity are carefully controlled. Cherries are initially dried in greenhouse conditions until they reach approximately 24% moisture content. They are then rested in hermetically sealed containers for several days before final drying in a controlled pre-dryer system to reach 10–11% moisture. The full drying cycle lasts approximately 20 days, with 80% sun-drying and 20% mechanical drying used to maintain consistency in the final stage.
𝗚𝗲𝗼𝗴𝗿𝗮𝗽𝗵𝘆: Santuario and Guática, Western Mountain Ranges of the Colombian Andes, Colombia

Harvest Town

When you buy this product, mangrove trees are planted on your behalf in either Madagascar, Mozambique, or Kenya. This gives crucial income to local villagers so they can provide for their families.

Mangrove forests are essential coastal ecosystems. They store four times as much carbon as even tropical rainforest, making them an important tool to mitigate climate change.

The trees are planted by Eden Reforestation Projects.

Australia-wide Shipping

We offer standard Parcel Post, Express Post, and free collection from the Timely Coffee Shop in Bayswater, WA*. For current delivery times, check Australia Post.

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*Please note: Standard Parcel post is included in Pre-Paid coffee subscriptions, calculated on a $10 flat fee per order.  

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