Description
- Origin: Colombia
- Region: Buesaco
- Farm: collective of local farmers
- Crop: 2024
- Altitude: 2000-2200m
- Variety: Bourbon, Caturra
- Processing: Extended honey
A note from our supplier, Nordic Approach:
This honey-processed collective comes from the area of Buesaco, Nariño. This region has rich volcanic soils with farms sitting at altitudes of 2000 metres above sea level and above.
Established in 2019 as a family business, San Martin Origin Coffee started collaborating with Colombian exporters, with the objective to market specialty coffee in the country. Their journey began by marketing dry parchment coffee, starting from a threshold of 84 points. Since then, they’ve grown their operations, setting up new warehouses, partnering with affiliated producers, and gaining access to top-scoring lots.
They work with communal lots, microlots, exotic varietals, and innovative processing methods, all in close collaboration with coffee producers across various regions. A core principle is sourcing directly from coffee producers, ensuring traceability and transparent pricing. They also have a bonus program for farmers that rewards the production of quality coffee.
In 2023, they expanded to direct coffee exports, maintaining their transparent and traceable approach. Notably, they oversee their own specialty coffee farm named “Los 3 Musqueteros.” Here, their focus lies on cultivating Gesha, Pink Bourbon, and the famous Chiroso variety. An achievement worth highlighting is the 1st place win in the Rate of Excellence as Presidential Coffee in 2020, with their Chiroso coffee variety.
Nariño is located in the far south-west of Colombia bordering Ecuador and is one of the most challenging, but also most interesting places to work in. The farms there are very small, and are located at extremely high altitudes of 2050 – 2200 masl on very steep hillsides in remote areas. We work alongside exporters that have coffee programs targeting certain areas, groups, or producers investing in quality production.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.