About

Colombian Coffee at its Best

Some of you have already been to one of our stores Coffee And… in beautiful Cartagena, Colombia. One located upstairs at Pierino Gallo Plaza in the Laguito section of the new City and the other on Calle de las Damas located in the Old City and by now you have surely met Luis, “The Coffee Guy”.  Our stores carry the most complete selection of the finest Colombian coffees and more, now our coffee is available online only from our warehouse in Key Biscayne, Florida for distribution throughout the United States.

Our Coffee And… brand represents the finest export-grade roasted Arabica whole beans freshly-packed in bags with valve seal to conserve our coffee’s delicate flavors.

If you are looking for a wonderful present for a coffee lover try our Assorted Gift Box, which includes five flavors of the best Colombian coffee from five different growing regions, each in a different roast.

The life work of many small farmers

The Andes Mountains of Colombia with their mild temperatures, fertile soils and heavy rainfall are ideal for the cultivation of Arabica, the most flavorful and aromatic variety of coffee. The final ingredients are the patient, traditional ways of the cafetero, the Colombian coffee farmer. His coffee plantation averages less than 8 acres, and provides work for a whole family.

The unending cycle of Colombian coffee begins with the finest and most fertile beans, carefully selected and hand-potted in a shady corner of the plantation. From this nursery, trees are transferred to replace those that are damaged or have passed bearing age.

When the coffee berries ripen to their bright red color they must be harvested by hand, for on a given branch the berries ripen at different rates. No machine can replace the eye and hand of the coffee farmer in this task. It is a source of great pride and responsibility for these men and their families. When these berries have had the pulp and the outer covering of the coffee bean removed, the bean with its mucilage is then fermented in water for at least one to two days and sometimes longer. After the fermentation process, the bean is then washed from its mucilage after it has released its aroma. They are then dried, placed in sacks, and carried to a local village where the grower trades with coffee buyers. The crop is graded and weighed, a deal is struck, and the grower returns to his land to begin the process again.

Colombia’s cafetero is the secret to the superb taste and aroma of our Colombian coffee. Remember him the next time you choose your coffee.