COLOMBIA SINGLE ORIGIN COFFEE

Colombia Natural Tatama Single Origin Coffee

$28.00
Tax included.

Introducing Colombia Tatama. Grown high in the misty peaks of Risaralda (1,650–1,800 masl), this micro-lot comes from the fertile slopes surrounding the Tatama National Natural Park, a NESCO World Heritage region celebrated for its lush biodiversity and rich coffee heritage. Our Tatama offering is a natural-processed coffee produced in collaboration with dedicated farmers from Santuario and Guática. The cherries are hand-picked at peak ripeness, fermented using carefully controlled anaerobic methods, and slowly dried over 20+ days to develop exceptional depth of flavor. Expect a cup with a rich, chocolatey base layered with sweet caramel, vibrant red fruit, and juicy berry notes. The natural process brings out a bold body and a lively fruit character that we are loving. Tasting Notes: Chocolate, Red Fruit, Caramel & Berries.

Coffee profile
  • Origin: Colombia
  • Farm: Cereza Co
  • Process: Natural
  • Varietal: Castillo & Caturra
  • Recipe: 22g in -40g out. 32 seconds. 94C
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COLOMBIA SINGLE ORIGIN COFFEE

chocolate coffee tasting note
Chocolate
fruity coffee tasting note
Red Fruit
caramel coffee tasting note
Caramel
Apricot Coffee Tasting Note
Berries

Why Tatama?

Named after the nearby Tatama National Park — known locally as "The Grandfather of Rivers" — this coffee embodies the passion, resilience, and craft of the region’s producers. With every cup, you’re tasting not just coffee, but the legacy of a land where coffee is more than a crop — it’s culture.

Colombian single origin coffee

Colombia Natural Tatama Single Origin Coffee

Processing Method:

This colombian single origin coffee undergoes a carefully developed natural process that brings out a vibrant, fruit-forward profile:

Fermentation:

The cherries are fermented anaerobically in plastic barrels for around 15 days, using a unique method that combines carbonic maceration and regular stirring. This allows the must (the liquid released during fermentation) to flow through the cherries, enhancing the formation of sweet, fruity, and spicy notes while boosting body and intensity.

Drying:

Post-fermentation, cherries are moved to lower elevations for controlled drying over approximately 20 days. The process combines 80% solar drying in greenhouses and 20% mechanical drying, passing through four stages: pre-drying, aerating, resting, and final drying. Every step is managed with precision to ensure the development of clean, vibrant flavours.

Final Resting:

Once dried to 9–10% moisture, the coffee rests in hermetically sealed containers to stabilise the flavour compounds, allowing volatile gases to dissipate and eliminating any astringency.

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