All orders placed the previous month from our email subscribers will be automatically entered into a draw. The winner will have their entire order refunded (CashBack).
This could be for one 200g bag of Copan or for a Microlot subscription worth over £400!!! The draw will be videoed and shared on our social media channels at the start of the month. leading to one very happy customer!
Terms and Conditions Apply.
T&Cs Only orders linked to a subscribed customer will be entered. Draw only applies to retail coffee orders, no merchandise or wholesale.
We are a Colombian family that produces specialty coffee, we produce washed, natural and honey coffee, and we do our job thinking about our clients, our community and the environment. Our farm El Palmito is located at more than 1,700 MASL in the mountains of Huila, the region recognized worldwide for being the cradle of the highest quality coffee. For this reason, the mild coffee we produce is undoubtedly one of the best in the world.
Farm/Finca: El Palmito
Notes/Notas: Orange, Honey, Citrus
Body/Cuerpo: Creamy, medium high sweetness body with citrus and low acidity.
Coordinates/ Coordenadas: 2° 37' 32'' N 75° 44' 45'' W
Process/ Proceso: Washed, Natural and Honey
Sundried on raised beds/ Secado al sol en camas elevadas
On our farm, we control every detail of the production process, we work with a high sense of social and environmental responsibility and we have the Rainforest Alliance, UTZ, FLO, Coffee Practices and 4C certifications. We do not use chemicals to control weeds or pests, we do everything manually, so we protect the quality of our coffee and avoid damage to the environment. In addition, the income of many families in our community depends on our farm.
What makes our coffee so special ?
The quality of our coffee is the result of an ideal farm location, the right infrastructure and our adherence to best practices in harvesting and processing methods.
1. Cherry picking in optimal ripening conditions. 2. Selection of the best cherries manually and by floating in water. 3. Fermentation with controlled time and temperature. 4. Washing with pristine mountain water (for washed coffees). 5. Natural drying in the sun in a controlled environment in raised beds. 6. Selection through coffee cupping of each microlot.
Contact Jaiverdirectly via email,firstname.lastname@example.org or +57 3003606910,