The Sierra Nevada de Santa Marta rises from the Caribbean coast to nearly 5,700 metres — the highest coastal mountain range in the world — and coffee grows on its lower slopes.
The profile
Sweet and gentle: chocolate, caramel, nuts, soft acidity, medium body. Rounder and less acidic than the Andean Colombian regions, which is partly the lower altitude and partly the coastal climate.
The indigenous communities
The Arhuaco, Kogi, Wiwa and Kankuamo peoples farm much of this coffee, and several sell through their own organisations directly to specialty roasters.
For those communities coffee is both an income and a means of holding land, which gives a purchase here unusual weight.
Organic and shade
Most of it is organic in practice and grown under dense shade, within a UNESCO biosphere reserve.
Brewing it
Filter or espresso at medium roast. Its sweetness works well in milk.