Single-farm Colombian coffee · roasted weekly in Boston

Grown above the clouds.

Café de altura from three family farms in Huila, Nariño and the Sierra Nevada — picked ripe at 1,650 to 2,150 meters, roasted in small batches and at your door within five days of leaving the drum.

Altitude
1,650–2,150 m.s.n.m.
Farms
3 families, direct trade
Paid to growers
$4.60 / lb, 2026 harvest
Roast to door
≤ 5 days

01 — Origin

Three farms.
One altitude.

Above 1,600 meters, cold nights slow the coffee cherry down. It ripens for weeks longer, packs in more sugar, and gives a cup that is brighter and sweeter. Every bag we sell names the farm, the family and the exact height it grew at.

1,200 m 1,500 m 1,800 m 2,100 m cloud line ≈ 1,450 m Cerro Azul · 1,650 La Esperanza · 1,780 El Mirador · 2,150
Altitude profile, meters above sea level (m.s.n.m.)Tap a farm
Sierra Nevada de Santa Marta · Magdalena1,650 m

Finca Cerro Azul

Rafael & Luz Dary Mestre

Eleven hectares under guamo and banana shade, a two-hour mule ride above Pueblo Bello. Rafael dries every lot on raised beds for 24 days — the sea breeze off the Caribbean keeps the cherries cool and the fruit notes clean.

  • Process Natural
  • Varieties Typica, Caturra
  • Harvest Oct – Jan
Pitalito · Huila1,780 m

Finca La Esperanza

Marleny Cuéllar & sons

Marleny took over her father's six hectares in 2009 and replanted half with Pink Bourbon and a small plot of Geisha. Picking happens in five passes, so only fully ripe, wine-red cherries go to the wet mill.

  • Process Washed · 36 h ferment
  • Varieties Pink Bourbon, Geisha, Castillo
  • Harvest Apr – Jul
La Unión · Nariño2,150 m

Finca El Mirador

Aurelio Benavides

At 2,150 meters, El Mirador is one of the highest working farms we know. Aurelio leaves part of the sticky mucilage on the bean while it dries — a honey process that turns Nariño's sharp acidity into something closer to orange blossom.

  • Process Honey
  • Varieties Caturra, Colombia
  • Harvest May – Aug
Green Andean ridges lit by low afternoon sun

“The mountain does half the work. We just wait for the cherry to be ready.”

Marleny Cuéllar, Finca La Esperanza

02 — Process

How much fruit
stays on the bean.

  1. Washed

    Fruit and mucilage are removed before drying. The cleanest, most transparent cup — you taste the farm and the variety.

    Bright · clean · tea-like

  2. Honey

    The skin is removed but the sticky mucilage stays on while the bean dries. Rounder body, honeyed sweetness, softer acidity.

    Sweet · round · floral

  3. Natural

    The whole cherry dries in the sun, like a raisin, before the bean is hulled. Wild, jammy, unmistakably fruity.

    Berry · winey · heavy

Freshly roasted beans pouring into the cooling tray of a drum roaster

03 — Roast

Roasted to show
the farm, not the fire.

We roast on Tuesdays and Fridays in 12 kg batches and ship the same afternoon. Most of our coffees sit on the lighter side of the scale; the espresso and decaf go a little further for milk drinks.

LightMedium-lightMediumMedium-darkDark

04 — Shop

This season's
coffees.

Every coffee comes in 12 oz or 2 lb bags, whole bean or ground to order. Free U.S. shipping from $45.

Roast
Region

05 — Altura Club

Fresh coffee,
on your schedule.

Pick a coffee and a rhythm. We roast it to order and ship it on the next roast day — 10% off every bag, free shipping on 2 lb, skip or cancel any time from your inbox.

  • 10% off every delivery
  • First pick of micro-lots under 30 kg
  • Pause, skip or swap in one click
ALTURA CLUBNº 0417
1 · Coffee
2 · Bag size
3 · Every

Billed per delivery. Cancel any time.

06 — Brew guide

Three ways
to a good cup.

Hot water poured from a copper kettle into a pour-over dripper
1:1620 g coffee · 320 g water
Grind
Medium-fine, like table salt
Water
94 °C / 201 °F
Time
3:00 – 3:30
  1. Rinse the filter with hot water and discard it.
  2. Bloom: pour 50 g, swirl, wait 40 seconds.
  3. Pour in slow circles to 200 g by 1:15, then to 320 g by 2:00.
  4. Let it drain. If it finishes before 2:45, grind finer.
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