This organic coffee from La Sierra Nevada de Santa Marta stands out for its remarkably earthy flavors, herbal aroma, bright acidity and caramel sweetness.
ABOUT THE KOGI PEOPLE
Kogi farmers use ancestral practices to foster a unique kind of wild coffee that may be one of the most sustainable in the world. Trees grow feely among the natural tropical rainforest with elders doing spiritual ceremonial work to guide every step of the process. Farmers wash and dry their beans on site and then use mules to travel up to ten hours to the community processing centre.