Colombia - Finca Los Alpes - Carbonic Maceration - Filter
Colombia - Finca Los Alpes - Carbonic Maceration - Filter Colombia - Finca Los Alpes - Carbonic Maceration - Filter Colombia - Finca Los Alpes - Carbonic Maceration - Filter Colombia - Finca Los Alpes - Carbonic Maceration - Filter
Finca Los Alpes is a stunning example of Colombian coffee which goes as step beyond the norm, in terms of processing and resulting profile. 

It's a coffee that has gone through carbonic maceration, a processing method taken from the wine industry and applied to a coffee process that intensifies the certain characteristics of the coffee through strictly controlled processing methods. *See more info below.

Expect a tropical tasting coffee that gives off rich notes of exotic fruits (Mango, Papaya and Star Fruit), intense body (thick crystallised Ginger) and rich phosphoric acidity (think Coca Cola). Los Alpes is a fine example of Colombian coffee farmed and processed extremely well with an intensity like few others.

If you're looking for a stunning tropical coffee for the summer, this is it. Amazing served as pour over, batch brew or cold!

Tasting notes:


How you can brew this coffee:
V60, Chemex, Kalita, Syphon, Cafetiere, Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

The farmers:

José Arboleda and Elvia Ramirez purchased their first farm in 1974 - Finca Los Alpes, growing the Caturra variety, at 1,750-1,800 meters. The Arboleda family follows a traditional philosophy to produce the finest coffee in harmony with the earth’s natural resources. Natural spring water is derived from the forest reserve, home of beautiful native birds, and the most extensive collection of exotic flowers. The farm produces its own corn, and vegetables.

The corn is planted among some of the rows of coffee plants, to support the sustainability of the farm. The plantation is mostly fertilised by compost, prepared with pulp, chicken feed and manure. The coffee is exposed to good amount of sunlight, even though most of it is shade grown under nogales, oak and some native wood trees. The farm employs 30 permanent workers and during harvest periods a total of 100 pickers climb the steep slopes to harvest the ripe cherries.

The workers are paid above the average wage. The yields of this farm surpass the national averages: 8,500 trees/hectare. This translates into additional income for the pickers who come every day from Ciudad Bolivar. Erosion control is another priority for this farm. This farm is truly an example of sustainable farming at its best.


Our Finca Los Alpes lot is no traditional Natural from Antioquia. After being picked, the cherries are sorted in floatation tanks to ensure that overripe, unripe and defective cherries are removed. The fermentation process is split in two phases and leverages exclusively the microbiological components (yeast and bacteria) that are naturally present in the coffee cherries.

First, the cherries are stored in a tank for about 16 hours and start fermenting. Afterwards, the cherries are transferred to hermetic containers where the carbonic maceration starts: carbon dioxide is regularly injected in the tank and the oxygen removed. The saturation in carbon dioxide provides an ideal environment for the development of lactic acid bacteria (they thrive in oxygen-free conditions). During the carbonic maceration, experts from Finca Los Alpes closely monitor the temperature, the Brix degree (sugar measurement), the pH, and the electrical conductivity of the cherries. This second phase of the fermentation lasts 72 hours.

Once fermented, the cherries are dried in a temperature-controlled mechanical dryer fuelled with coffee husk before entering a stabilisation phase for up to two months. Through this closely-monitored process, the coffee develops its flavours and aromas of ripe mango, papaya and strawberry.


With a coffee-growing tradition going over 180 years, Antioquia is known to be the birthplace of coffee in Colombia.  Finca Los Alpes is located in El Farallón - a small village overlooking the city of Ciudad Bolívar, Antioquia. Crossed by two Andes mountain ranges, the Cordillera Central and the Cordillera Occidental, Antioquia benefits from high altitudes and a tropical climate - perfect for growing coffee.

The farm neighbours with the Farallones mountains which separate Antioquia from the heavy rainforest of Choco, creating an exotic and favourable microclimate with 3,000 mm of rain.

Your coffee will be roasted within 5-10 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.
    • Farm: Finca Los Alpes, Los Farallones, Ciudad Bolivar, Antioquia
    • Varietal: Caturra
    • Process: Carbonic Maceration
    • Elevation: 1740 MASL
    • Weight: 250g / 1KG
    • Roast: Filter
  • If you are interested in serving this coffee in your business, please get in touch on either or call us on 0131 656 9565