Líbano-Tolima, nestled in Colombia’s central mountains at elevations between 1,675 and 1,900 meters, offers ideal growing conditions for exceptional green coffee. Volcanic soils enriched by the nearby Nevado del Ruiz, native shade trees, rich biodiversity, and distinct microclimates contribute to complex, vibrant cup profiles. These unique terroir characteristics make our green coffee a standout choice for discerning roasters seeking quality, consistency, and traceability.
For the past three years, we have been exporting specialty coffee — the result of our best efforts — to roasters in Switzerland. We offer various Arabica varieties such as Geisha, Bourbon, Caturra, and Castillo, with different fermentation processes tailored to meet the diverse preferences and high standards of our Swiss standard. Our Farm are certifícate by Rainforest and UTZ.
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Elegant Geisha
Our young Geisha is elegant and expressive, offering jasmine florals and bergamot on the nose, followed by juicy notes of tangerine, peach, and passion fruit. A silky, tea-like body and bright citrus acidity lead to a clean, honey-sweet finish.
Producer: Floralba Jaimes de Mendoza (Mother).
Farm: Bellavista
Altitude: 1,900 MASL
Localization: Libano, Tolima- Colombia
Variety: Geisha
Processing: Anaerobic fermentation, fully washed
Semilavado Honey
In flavor, milk chocolate and brown sugar with hints of citrus fruit Tropical fruits notes, orange, sweetness of brown sugar and panela, medium acidity
Producer: Alexander Mendoza (Son)
Farm: Los Pinos
Altitude: 1,600 MASL
Localization: Libano,Tolima- Colombia
Variety: Caturra
Coffee process: Anaerobic fermentation 200 hours, Experimental, Natural process.
Caturra Natural
Intense red ripe fruits, grapes and berries in aroma. Lot of strawberry, cherry and orange blosson in flavor with, pink guava and tropical fruits like pineapple in the back. Winey acidity and syrupy body.
Producer: Alexander Mendoza (Son)
Farm: Los Pinos
Altitude: 1,600 MASL
Localization: Libano,Tolima- Colombia
Coffee process: Anaerobic fermentation 200 hours, Experimental, Natural process.
Caturra
Clean profile and versatile — perfect for any roast or brew.
Hints of floral notes in aroma, sweet citrus and green apple.
Silky smooth mouthfeel and very pleasant in the mouth. It also has a pleasant, supportive citric acidity: medium, with a lot of citrus notes like blood orange and, some red berries. The finish leans more into darker, sugary notes like molasses.
Producer: Gabriel Mendoza (Father)
Farm: El Recreo
Altitude: 1,600 MASL
Localization: Tolima- Colombia
Variety: Caturra
Processing: Anaerobic fermentation, fully washed
Varietal natural
Our experimental coffee is truly one-of-a-kind—an indescribable experience you have to taste.
Producer: Alexander Mendoza (Son)
Farm: Los Pinos
Altitude: 1,600 MASL
Localization: Libano,Tolima- Colombia
Variety: Arabic (Caturra, Tabi, Castillo)
Coffee process: Anaerobic fermentation 200 hours, Experimental, Natural process.
Red Bourbon “Origen Noble”
Purity, high-altitude character, a clean cup profile, and remarkable versatility.
Shows a lively, citrusy freshness at the outset which evolves into a complex interplay of acidity. It’s a harmonious blend of flavors featuring ripe peach and brown sugar. The lingering aftertaste has a refreshing finish.
Producer: Floralba Jaimes de Mendoza (Mother)
Farm: Bellavista
Altitude: 1,900 MASL
Localization: Tolima- Colombia
Variety: Red Bourboun
Processing: Anaerobic fermentation, fully washed
