Colombian Specialty Wild Grown Coffee
$17.50 – $56.00
This is the world’s most sustainable coffee and most likely the only wild coffee imported into Australia. It has a highly unique coffee taste, with sweet caramel, stone fruits and hazelnuts. Learn more…
Kogi Wild Coffee is grown in the Sierra Nevada de Santa Marta, an isolated mountain range separate from the Andes chain that runs through Colombia; grown by the indigenous Kogi people, who have lived in their mountain home in relative isolation since pre-Spanish Colombia. Guided by a belief system that revolves around their role as a guardians of the Earth, Kogi coffee is grown freely among the natural rainforest with elders conducting spiritual work to guide the process. The practises are considered some of the most sustainable in the world, with farmers washing and drying beans on site, and using mules to transport them up to ten hours away to the community processing centre.
This coffee is never touched by preservatives or aided with fertilizers. It is never planted, cultivated or forced to grow but instead, remains hidden among the Mango and Popayan trees of the Colombian jungle where only experienced villages know where to find them.
The extremely rare growing conditions produce a highly unique cup, with earthy flavours and herbal aromas. A bright acidity and caramel sweetness can be found on the tongue, producing a fresh and well balanced cup.
Not only are the flavours outstanding but so is the message: the profits raised from the coffee sales goes towards preserving this sacred growing region. Learn the story behind the coffee…
Profits from the sale of Kogi Coffee are used to buy back and conserve Colombian ancestral lands and sacred sites.
With a delightful herbal aroma, bright acidity and caramel sweetness this is a lovely fresh and balanced cup.
The medium-light roast makes this coffee lovely in any brewing style, but a filter method will bring out the best of the natural oils.
Best for: Filter
Flavours: Sweet caramel, with earthy tones and lovely herbal aroma.
For a full glossary of the tasting terms click here