Our products
The tradition of manual harvesting preserves the essence of a crop that was created to delight and exalt the taste for special flavors.
Thanks to modern technology throughout the entire process from sowing to transportation we can guarantee the level of coffee beans, to always obtain the same quality and flavor.
Our product range can vary slightly. Get in touch for the current stocks and prices.
Estate Plus
VARIETY: Caturra and Castillo
LOT ALTITUDE : 1450 – 1750 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 36 hours.
PROCESS:
WASHED WITH EXTENDED
FERMENTATION FOR 36 HOURS
Acidity
Body
Sweetness
VARIETY: Caturra
LOT ALTITUDE : 1600 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries.
Acidity
Body
Sweetness
Gesha Estate
VARIETY: Gesha
LOT ALTITUDE : 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 24 hours with the fruit pulp in piles and oxigen restriction.
Acidity
Body
Sweetness
Specialty
VARIETY: Tabi
LOT ALTITUDE: 1680 – 1750 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 48 hours and temperature control.
Acidity
Body
Sweetness
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 24 hours and temperature control.
Acidity
Body
Sweetness
VARIETY: Red Bourbon
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 14 hours in cherries and 36 hours with the fruit without oxigen restriction.
Acidity
Body
Sweetness
VARIETY: Maragogipe
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 24 hours.
Acidity
Body
Sweetness
Specialty Plus
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: Semi-anaerobic for 16 hours in cherries and 36 hours with the fruit pulp with oxigen restriction and temperature control.
Acidity
Body
Sweetness
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 120 hours with the fruit pulp without oxigen restriction.
Acidity
Body
Sweetness
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural.
FERMENTATION: Anaerobic for 72 hours. 24 hours.
Acidity
Body
Sweetness
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural.
FERMENTATION: Aerobic for 72 hours.
Acidity
Body
Sweetness
VARIETY: Red Bourbon
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 48 hours.
Acidity
Body
Sweetness
VARIETY: Maragogipe
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 24 hours with the fruit pulp.
Acidity
Body
Sweetness
Exotic
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 36 hours with the fruit pulp with temperature control.
Acidity
Body
Sweetness
VARIETY: Red Bourbon
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 18 hours in cherries and 24 hours with the fruit pulp with oxigen restriction and temperature control.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 16 hours in cherries and 36 hours with the fruit pulp and temperature control.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1680 – 1810 M.A.S.L.
PROCESS: Washed.
FERMENTATION: 12 hours in cherries and 36 hours with the fruit pulp and oxigen restriction temperature control.
Acidity
Body
Sweetness
VARIETY: Maragogipe
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Washed with extended fermentation.
FERMENTATION: 24 hours.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1810 M.A.S.L.
PROCESS: Natural.
FERMENTATION: 36 hours.
Acidity
Body
Sweetness
VARIETY: Yellow Bourbon
LOT ALTITUDE: 1750 – 1810 M.A.S.L.
PROCESS: Natural.
FERMENTATION: 36 hours.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural.
FERMENTATION: Anaerobic for 72 hours.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural.
FERMENTATION: Aerobic for 106 hours.
Acidity
Body
Sweetness
VARIETY: Gesha
LOT ALTITUDE: 1600 M.A.S.L.
PROCESS: Natural.
FERMENTATION: 72 hours in temperatures below 10 °C.
Acidity
Body
Sweetness
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Inquiries
- Dubai: +971 56 416 55 16
- Singapore: dean@colombianexoticcoffee.com
- General: contact@colombianexoticcoffee.com