Central America blend of washed coffees. This formula leaves an important taste of citrus acidity in the mouth, with a soft body, low caffeine , since the varieties used naturally contain little. Cream consistent in pressure machines.

1700-1950m Very aromatic, smooth, with slightly pronounced acidity, citrus and floral notes and good body.

Single variety coffee, endowed with a delicate mouth feeling, with slight notes of muscatel, green strawberry and lychee. Outstanding acidity between the nuances of flavours.

Enveloping aroma to sweet liquor notes. Balanced sweetness with a good body giving an overall excellent cup.

The diferential factor: Its natural processing makes a resultant unique cup, adding a major acidity, complexity and sweetness, finding fruity notes both from its processing and origin.

This coffee comes from the Antioquia region, in the north of Colombia, close to the city of Medellin. The cultivation altitude is 1.650 meters and therefore it is a slow maturation coffee, hence making dense and rich coffee beans. The Cauca’s Valley microclimate prevents the beans from the cold Andean nights, allowing to cultivate coffee in such high altitudes.

1600m  Soft, dense, complex and balanced. With notes of spices, vegetables and ripe fruits. Intensely perfumed.

In the Sigri plantation of Waghi Valley, which was founded by the Carpenter family in 1969, the coffee grows at about 1600-1700 m altitude, and enjoys a cool and mild climate and good rainfall throughout the year. These microclimatic conditions are ideal for the growth of Arabica coffee, especially the ancient Typica variety and Arusha. In Sigri the harvest is done manually between the months of April and September, selecting the ripe grain at the correct point of sugars and acidity. This selected cherry is pulped on the same day with respectful methods for the environment. The whole fermentation process lasts about three days and the parchment is dried in the sun.

 Sigri A has a distinct family connection to Blue Mountain coffee from Jamaica.