Colombia - Rosa Restrepo
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 230g | £14.80 | £0.97 | £16.09 |
| 1kg Best | £47.00 | £0.70 | £11.75 |
About this Product
Tastes Like
- Cola sweets
- Citrus fruits
- Juicy mouthfeel
Information
- Farm/Processing station: Rosa Restrepo
- Region: Santuario
- Varietal: Castillo and Caturra
- Processing: Washed
- Elevation: 1,500-1,900 mts
Story
This bright washed Colombian is another wonderful coffee brought back from our visit to Santuario with the Raw Material team at the end of 2025.
A second coffee sourced from a trip to Colombia, this unique lot would have normally ended up alongside many other different lots as part of the Asocafé Tatamá group to form a regional ‘Santuario Blend’
This Castillo and Caturra microlot, grown by smallholder farmer Rosa Restrepo, was separated after tasting, giving us a unique opportunity to showcase its qualities and complex taste profile.
Rosa is a second-generation coffee producer from Santuario, Risaralda, whose work is deeply rooted in family heritage and environmental stewardship. Once determined not to follow her family's path in coffee, she now cultivates Geisha, Castillo, and Catuai varieties using clean, shade-grown farming practices that protect the rich biodiversity of Colombia's Andean mountains.
Inspired by the legacy of her father, a founding member of ASOCAFE TATAMÁ, Rosa has become a respected leader in specialty coffee and conservation, producing coffees that reflect both her family's traditions and her commitment to sustainable agriculture.
We’re enjoying a nice cola sweetness in the cup, accented with citrus fruits and a well rounded juiciness. This coffee is clean, bright and very drinkable.
ASOCAFE TATAMÁ is made up of approximately 200 coffee-producing families from the Santuario area. The group provides a range of services designed to help producers improve quality and increase the value of their coffee. These include technical agronomic support, sensory quality control, dry milling, and roasting services. Through this work, farmers gain greater insight into quality at every stage of production and are better positioned to access higher prices for their coffees.
Beyond production support, they also operate a café in the town of Santuario. The café is staffed largely by the children of member producers, creating a direct connection between farm and cup. By brewing and serving their families’ coffees, they gain a deeper understanding of how quality is expressed in the final cup and how that quality can create greater opportunities throughout the coffee value chain.
Recommended brew method
Filter (V60, Aeropress, Batch Brew) and single-origin espresso
