Our new Colombia single origin coffee will arrive at cafes this Friday, May 22! It is a very limited release, and we are excited to share why we are offering this unique coffee.
In April 2025, a few Baba Java team members visited our coffee partners in Colombia. Lee, Nicholas, and Brad met many farmers in that region and were able to spend the week hearing their stories and learning about their transition to growing specialty coffee. One family of farmers really stood out to us. It was clear they had worked hard to elevate the quality of their coffee. Last year, they harvested their first specialty-grade crop, showing incredible improvement in their farming process!
Read what Nicholas, our Head Roaster, wrote about the significance of this coffee:
“Yalila and her Husband, Jorge, have been running their farm for the last 14 years. Jorge inherited it from his parents who have lived in the mountains of Manzanares for 34 years. Jorge's Father, purchased the farm little by little with support from their family. He put great effort into farming it before giving over ownership to his son. The name of the farm is El Diamante, which in English, is translated: The Diamond. The total size is currently 3.5 hectares, or about 8.5 acres. Part of the farm is on the side of a mountain, so Jorge must repel down strapped into a harness to safely access some of their plants. Most of the land is devoted to farming coffee, but they also grow plantains and avocados, which double as a shade crop for their coffee trees. The average work day for them is 16 hours. One day, Jorge hopes to pass the farm along to his Daughter, Dulcer María.”
Our team got to meet Jorge and were impressed with his and Yalila’s dedication to improving their family farm. We are thrilled to support them by introducing this exquisite coffee to our cafes!
The Process
Not only is the story behind the coffee exciting, but the tasting notes are mind-blowingly delicious. It is a must-try! This coffee produces a very balanced cup!
It is an Anaerobic Honey process, with notes of Lime, Dried Apricot, and Dark Chocolate. It is a very complex coffee, with a lower to medium level of acidity.
They ferment whole coffee cherries anaerobically for 48 hours. Then they are de-pulped and transferred to a new container where they undergo another anaerobic fermentation for an additional 24 hours. Afterwards, if the weather is good, they dry out in the sun for about 4 days. If the weather is too cold or humid, they can take 8 to 9 days to fully dry out. With this specific lot, Jorge stored this coffee in Grainpro bags (common bags used to store coffee) for an additional 15 days before sending it to Forest's buying station for cupping.
These bags are smaller because of the exclusive nature of this coffee. With this being such a small first specialty crop, we have an extremely limited quantity of beans. Come try it while supplies last!