This coffee comes from deep in the heart of the West Mountains of Colombia.
Colombia boasts a broad range in geography from snow-capped mountain tops to dense forests. Colombian coffees often share a medium body, bright acidity, sweet cocoa aroma and notes of fruit and citrus.
Origin: West Mountain Range
Altitude: 1350 MASL - 2100 MASL
Varietal: Castillo - Caturra - Típica - Tabi - Catimore
Cuvée whole bean coffee is roasted and shipped within two business days directly from our roastery in Austin, Texas.
We’re dedicated to delivering ethically sourced coffee from direct trade coffee farms. Our direct trade model means we work directly with our growing partners and pay fair prices to cultivate growers' communities and sustainable practices..
Our Arabica beans create a balanced and smooth coffee. We travel around the world, meeting with the famers to carefully select the best beans available.
Roasted fresh at our factory in Austin, Texas, daily to ensure peak flavor and quality. Our roasters combine old world techniques with the newest technology for a consistent level of excellence.
Your coffee is packed fresh, sealed and shipped within two days of roasting to ensure you get the best coffee available.
Visiting a farm first-hand allows our Founder, Mike, to build and strengthen his relationships with Cuvée Coffee farmers, which ultimately produces a healthier partnership.
To ensure the end product is exceptional, these trips also act as an audit of a farm's operations. Mike checks to make sure no corners are cut, and that they are sustainable. Farms that Cuvée Coffee uses must also be good stewards of the land. Mike inspects each farm to make sure they are being environmentally conscious and following best practices.
During an educational program with a group of producers, Mike sorts coffee cherries by ripeness. There are 100 "dimples" on this wooden board. Random cherries are placed in each dimple then sorted by ripeness. This helps determine the percent of successful picking and the goal is to have 100 perfectly ripe cherries. It's harder than it looks!
After picking and sorting, coffee cherries go through a depulper to separate the seed from the fruit. The fruit is eventually put back into the farm in the form of compost.
This is part of the post-harvesting process and is done between de-pulping and drying. Fermentation helps remove the layer of mucilage, a sugary substance that surrounds the coffee bean and is a critical step for a "fully washed" coffee.
Here, a farmer rakes coffee beans that are drying on a patio. Raking is important to ensure uniform drying and help keep the beans from molding.
Here, a farmer rakes coffee beans that are drying on a patio. Raking is important to ensure uniform drying and help keep the beans from molding.
Pouring hot water over coffee grounds creates a "crust," which is broken and smelled, then the coffee is tasted. The uniformity of the aroma and flavor between cups are used to score the coffee on a 100 point scale. During this process, Mike's goal is to pick the absolute best coffee the farm has to offer.
This coffee comes from deep in the heart of the West Mountains of Colombia.
Colombia boasts a broad range in geography from snow-capped mountain tops to dense forests. Colombian coffees often share a medium body, bright acidity, sweet cocoa aroma and notes of fruit and citrus.
Origin: West Mountain Range
Altitude: 1350 MASL - 2100 MASL
Varietal: Castillo - Caturra - Típica - Tabi - Catimore
