The exotic flavor that Colombian Coffee has, is the result of the hard work carried out by the coffee grower in the tropical lands of our country.

Our coffee has its roots in the exuberant Andean mountains, a privileged land that offers a great amount of attributes and characteristics to our coffee.

The volcanic origin of the soil, the altitude, the altitude and the humidity, in addition to the unusual regularity of the tropical rains and the perpendicular fall of the sun’s rays, provide the coffee with an unbeatable climate to obtain the beans with which the best coffee in the world is prepared.

The geographical location and the aforementioned characteristics allow us to have different types and qualities of coffee, from the coffees of delicate body and acidity, cultivated in the north of the country, passing through the coffee axis where we can find the standard coffees of leather and medium acidity, to the aggressive coffees with body and high acidity found in the southern part of Colombia.

The contrasts in temperature during the day and throughout the year are one of the environmental factors that favor the generation of sugars and other compounds in the coffee fruit. This generates attributes that are more than appreciated, such as its acidity and balanced body.

With this preamble GRUPO TAP and SABORES DE LA SIERRA, are able to offer the world all kinds of green coffee, from specialty coffees to standard coffees contributing to our customers to make their operations more efficient, apart from this we have coffees with certifications with traceability and sustainability such as Fairtrade, Organic and Rainforest. In the same way we can offer exotic and differentiated coffees in cups such as Borbón Rosado, Geisha, Pacamara, coffees with prolonged fermentation processes, honey, etc.

We can also offer these coffees with added value, that is to say, roasted coffee ready for consumption, since we have the infrastructure and we are capable of processing them with the highest levels of technology to deliver them ready for consumption.


Excelso Coffee
Sierra Nevada Origin

These coffees are cultivated in the Sierra Nevada de Santa Marta, between 1,400 and 2,100 meters of altitude and correspond to the typical, Colombia, F6, tabi and caturra varieties.

Factors such as the high luminosity and scarcity of rainfall during the year, lead the coffee cultivation in the Sierra Nevada to be planted and harvested under total shade.

Characterized by having a clean and balanced cup profile, with medium-high and uniform body, medium acidity, with flavors similar to chocolate. In relation to its fragrance and aroma, sweet and nutty notes can be perceived.

Depending on the altitude we can find coffees with more pronounced characteristics such as a higher acidity than normal, with sweet, fruity flavors and with slight citric sensations, with herbal notes provided by the native forests of the area, which allows us to offer differentiated coffees in cup with scores above 85 on the SCA scale.

Excelso Coffee
Tolima Origin

The coffees cultivated in the Department of Tolima, due to its geographic position in the Central Mountain Range of the Great Andean Massif, its rainfall regime and natural reasons make its volcanic soils one of the most adequate environments for the production of excellent coffee of this origin. The coffee is cultivated between 1,200 and 1,950 meters of altitude and corresponds to the typical, Colombia, castle, bourbon and caturra varieties.

Tolima coffee is characterized for having a cup profile with medium to high acidity and body, clean, smooth, with balance and diverse flavors in the spectrum of sweetness, combined with citric and fruity sensations.

Excelso Coffee
Huila Origin

Mild coffees with pronounced acidity come from this zone. The low temperatures typical of high mountain crops (1200 to 2200 m) give rise to a bean that ripens the sugars more slowly, producing a coffee with high acidity. The varieties cultivated in this zone of the country are the typical, Colombia, castle, bourbon, geisha and caturra varieties.

The fertile valleys, volcanic soils and the presence of snow-capped mountains generate the adequate nutrients for this department to cultivate coffee throughout the year.

The coffee of Huila origin is characterized by a balanced global impression, sweet notes, acidity and medium/high body, intense fragrance / aroma with fruity and caramel sensations.

The climatic and geographical factors typical of this region (altitude between 1200 and 2200 meters) include the lower amount of hours of sunlight (3.5 hours/day) due to cloudiness, constant temperatures during the day that enhance the accumulation of chemical compounds in the fruit.

Excelso Coffee
Eje Cafetero Origin

This coffee is summarized as the ‘perfect balance’, as it grows in mountains at ideal altitudes for cultivation (1300 to 1700m), which facilitates the development of a coffee of medium acidity and medium body. These soils are highly fertile, as almost all of them are surrounded by volcanoes that provide nutrients to the soil and are bathed by rainfall throughout the year, which facilitates two harvests per year. The varieties cultivated in this zone of the country are the typical, Colombia, castillo, bourbon, geisha, caturra, pacamara and maragogype varieties.

Coffee from the Coffee Axis is characterized for having a clean and balanced cup, with medium body, medium acidity, with sweet, fruity flavors and light citric sensations, with herbal notes.

With a temperate / dry climate and high solar radiation, this zone has become a pioneer in the cultivation of coffee.


Coffee is considered special when it is perceived and valued by consumers for some characteristic that differentiates it from conventional coffees, for which they are willing to pay a higher price and benefit the coffee producer.

A specialty coffee not only depends on the consumer valuing it for its quality and that it fulfills certain characteristics, but it should also provide the appropriate incentives to the producer to continue cultivating it.

Specialty coffee can be classified according to the following parameters:

to origin

The coffee of origin is the one that comes from a specific region or particular farm. It is characterized for preserving the original flavor and aroma from the place of production. It is not common to identify it mixed with other products or other varieties of coffee. Coffee of origin can be classified in the following manner:


They come from specific and identified regions. They possess organoleptic properties of the area of cultivation.


This classification of coffee depends on the zone in which it is cultivated and the type of varietal that is being worked, since these provide very defined sensory and organoleptic characteristics, among these we can highlight the following:

– Bourbon Rosé
– Geisha
– Pacamara
– Mocha


They come from a single coffee production unit. Characterized by its homogeneity and uniformity in its organoleptic characteristics.


These coffees are conformed by the mixture of two or more types of coffee of different origins that contribute individually giving as a result a product with excellent organoleptic characteristics.

According to
its Preparation

According to its preparation, coffee can be divided according to the amount of defects it has and the size of the bean.


Produced according to the negotiation requested by the customer, e.g. Dunkin Donuts type coffee


A coffee with specified granulometric characteristics or bean size.

– European Preparation
– Supreme
– Premium

and Certified

Sustainable coffees are those that involve certification processes and compliance with codes of conduct. They are those produced by communities, companies or individuals committed to the environment, society and sustainability, practicing clean production, conserving biodiversity and fair trade in the areas in which production takes place. In the case of organic coffees, these are those cultivated without the use of agrochemicals.

Among these we highlight the following:


Organic NOP

Organic JAS

Organic UE

Coffees with

There are different ways of processing coffee which have a great impact on the organoleptic characteristics of the final product, among these we can highlight the following:


This process focuses only on the bean, since it allows tasting what is inside it, and not outside, that is to say, the cherry and the mucilage of the bean are separated.

In the case of washed coffee, 100% of the process depends on the bean absorbing the necessary nutrients and sugars during the entire cycle. This indicates that the variety, soil, climate, maturation, fermentation, washing and drying are fundamental aspects.

Washed coffees reflect the result of the work of the coffee plantation as well as the dedicated management that the coffee grower gives to his process. Characteristics such as the country of origin and its climatic conditions also play an important role in the quality and organoleptic characteristics of washed coffee.

The washing process highlights the characteristic profile of a coffee of origin, more than any other process. This is why the majority of specialty coffees come from a washing process.


Also known as dry. The cherry is preserved with the bean and there is not much manipulation of the coffee while it is drying. Although this process does not require much investment, it is necessary to have certain climatic conditions to ensure a favorable drying time for the fruit and the bean.

It has the potential to create exquisite coffee profiles, the consistency is better achieved and it can be highlighted for its clarity as in the case of a washed coffee, developing more interesting characteristics in cupping and offering a sweet taste to consumers.


The taste of a Honey coffee is literally as if honey were added to a cup of coffee. The name comes from the sticky sensation that is generated in the beans during the process. This type of process is the intermediate between a washed coffee and a natural one, it is fruity but not as fruity as a natural one. They tend to have a more balanced acidity than washed coffees, accompanied by a pronounced sweetness and a more complex sensation on the palate.

In this process the level of mucilage must be controlled and monitored. The more mucilage the bean has, the sweeter its flavor will be.


We have been working with anaerobic fermentation (absence of oxygen in the fermentation process) and also with the use of catalysts to accelerate fermentation and create unique profiles, coffees with different flavors, exotic coffees, basically refining the sweetness, acidity and body of these coffees, and also adding distinguished sensory notes, such as fruit (grape), caramel, chocolate, among others.