Embark on a journey to the lush landscapes of Garzon, Huila, where a visionary group of farmers at Vereda Santa Helena planted a coffee varietal five years ago—a varietal destined to transform their dreams into reality. Originating from the famed Antioquia Region, particularly Urrao, this 'Caturra Chiroso' varietal made waves as a finalist in numerous national quality contests before revealing its true Ethiopian origins through genetic analysis.

Teaming up with Café 1959, these enterprising families bring forth their freshly harvested cherries, transporting them to our state-of-the-art facilities in Armenia, Quindio. Here, meticulous processes elevate the potential quality of these cherries to unparalleled heights. From precise fermentation control, sorting, and meticulous drying techniques on African raised beds—every step is meticulously crafted to bring out the coffee's finest flavors.

Picture this: the journey begins with an initial fermentation in transit, followed by a 24-hour anaerobic fermentation, and an additional 24-hour fermentation submerged in water. Once carefully depulped and washed, the coffee undergoes the slow, deliberate drying process on our exclusively sundrenched African raised beds.

But the journey doesn't end there—the temperature-controlled warehouse provides the perfect environment, storing these exceptional beans in grainpro bags for an average of two months before the milling process commences.

Discover the exceptional quality nurtured by tradition, innovation, and dedication. Join us in savoring the culmination of passion and expertise in every cup of Café 1959's meticulously crafted „fresh winds“.