{"title":"South America","description":"\u003cdiv class=\"rich-text__text rte scroll-trigger animate--slide-in\" data-cascade=\"\"\u003e\n\u003cp\u003e\u003cem\u003eLegacy bags\u003c\/em\u003e. That's what we call the coffees we previously served. As roasters, we would like to show our appreciation and respect for our producers by continuing to share their stories, along with the details of their extraordinary coffees which we were fortunate to have and now dearly miss.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sangoamsterdam.com\/pages\/coffee-legacy\" title=\"Coffee Legacy\"\u003e\u003cem\u003eExplore all of our legacy bags here\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"brazil-santarita","title":"Santa Rita - Brazil","description":"\u003ch5\u003e\u003cem\u003eReleased: January 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Caparaó, Minas Gerais, Brazil\u003c\/p\u003e\n\u003cp\u003eFarm: Sítio Santa Rita\u003c\/p\u003e\n\u003cp\u003eProducer: Jhone \u0026amp; Tarcisio Lacerda\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,430 m\u003c\/p\u003e\n\u003cp\u003eVariety: Red Catuai\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003eNotes: Passion Fruit, Banana, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Espresso\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eSítio Santa Rita is located in the Caparaó region, a national park located in the state of Minas Gerais, Brazil. The farm was founded in 1896 and it is managed by Tarcisio and his son Jhone Lacerda today. Sítio Santa Rita is a family legacy - the Lacerda family is the fourth generation of coffee farmers and Jhone was the first in his family to realize the importance of fermentation in coffee processing. Through years of research and testing, he was able to find different notes of fruits in his coffee, leading him to name this specific lot of coffee “salada de frutas” (fruit salad). This coffee has sweet and sour notes of passion fruits, tropical notes of creamy bananas, and sweet like milk chocolate.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":47866369442132,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Santa_Rita.png?v=1712045022"},{"product_id":"colombia-eldiamante","title":"El Diamante - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: April 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: El Diamante Estate, Café1959\u003c\/p\u003e\n\u003cp\u003eProducer: Jose Giraldo\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,950 m\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Lemon, Papaya, Toffee\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eCafé1959 is a coffee company led by a third-generation coffee producer, Jose Giraldo, in Huila, Colombia. With his unique background in food engineering, Jose uses innovative methods in coffee production. Café1959 believes in shared passion, and in the power of co-creating - to help each other in every step to create an extraordinary cup. Through their partnership with Finca El Diamante, they produced this coffee lot named Rosado Dulce, a beautifully sweet and clean cup of Pink Bourbon. The variety Pink Bourbon takes its name from its beautiful pink color when the coffee cherry is at its ripest stage. This coffee was processed under a total of 96 hrs of anaerobic fermentation, two washing stages, and a long, slow drying process of 40 days under shade. The result is a cup with refreshing hints of acidity like lemon, with sweet juiciness of papaya and rich sweetness of toffee.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48112985243988,"sku":"","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/El_Diamante.png?v=1712934189"},{"product_id":"colombia-santamonica","title":"Santa Monica - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: February 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Quindio, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Santa Monica\u003c\/p\u003e\n\u003cp\u003eProducer: Jairo Arcila\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,500 m\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProcess: Natural, Mandarin Infusion\u003c\/p\u003e\n\u003cp\u003eNotes: Mandarin, Orange Blossom, Honey\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003cspan\u003eJairo Arcila is a third-generation coffee producer, owner of six farms in Quindio, Colombia, including Finca Santa Monica. Jairo and his family create numerous job opportunities for the local community with their six farms, all with different harvest periods throughout the year. They also grow other agricultural products on their farms, such as mandarin, and plantains. This unique lot of coffee was dried on raised bed with dehydrated mandarin peels at a controlled temperature. The result is a uniquely bright and sweet coffee, with notes of mandarin, orange blossom, and honey.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48189942366548,"sku":"","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Santa_Monica.png?v=1716666031"},{"product_id":"peru-laberenjena","title":"La Berenjena - Peru","description":"\u003ch5\u003e\u003cem\u003eReleased: February 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Cajamarca, Peru\u003c\/p\u003e\n\u003cp\u003eFarm: Finca La Berenjena\u003c\/p\u003e\n\u003cp\u003eProducer: Nicanor Zurita Moreto\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,950 m\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra\u003c\/p\u003e\n\u003cp\u003eProcess: Natural\u003c\/p\u003e\n\u003cp\u003eNotes: Cherry, White Chocolate, Nectarine\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eFinca La Berenjena is located in Cajamarca, in the northern highlands of Peru. The mountains and the valleys in the area creates a unique microclimate in the area, creating fertile soil rich in minerals that contributes to the distinctive flavor profiles of the coffees grown in this area. Finca La Berenjena distinguishes themselves from other family-owned farms as they are truly committed to innovation in sustainable agricultural practices. This natural process coffee was fermented for 28 hours in sealed barrels in a temperature controlled room, then dried for a month under shade on pallets made with guayaquil (Chime Tree) wood. The result is a cup with a balanced acidity and sweetness, much like cherries, white chocolate, and juicy like nectarines.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48189894230356,"sku":"","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/La_Berenjena.png?v=1716665999"},{"product_id":"colombia-elparaiso24","title":"El Paraiso - Colombia (2024)","description":"\u003ch5\u003e\u003cem\u003eReleased: April 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Colombia, Cauca\u003c\/p\u003e\n\u003cp\u003eProducer: Diego Samuel Bermudez\u003c\/p\u003e\n\u003cp\u003eFarm: Finca El Paraiso\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Thermal Shock\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eNotes: Cotton Candy, Peach, Guava\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003cem\u003eOur Pearls collection showcases extraordinary coffees. From rare varieties to unique processing methods, these coffee have something special to make them stand out. Just like a pearl from the ocean, these coffee beans are delicate and beautiful beyond words.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDiego Samuel Bermudez is a renowned coffee producer in Colombia, known for his innovative coffee processing methods. The Bermudez family have worked together, perfecting their craft over the years to create coffees with intriguing flavor profiles. This is achieved through their knowledge in science, and their curiosity and courage to experiment with processing methods. Diego and his family conduct an organic compound analysis on the coffee cherry contents. Through this analysis, they can manipulate the microorganisms present on the coffee cherries during the fermentation process and create their desired flavor profiles.\u003c\/p\u003e\n\u003cp\u003eThey create meticulous processing recipes for each cultivar - this lot of Gesha has gone through a unique process of double fermentation (the first anaerobic, and the second aerobic) and thermal shock washing process. The cherries are washed with filtered water to remove all microorganisms present on the skin. After that, their own recipe of microorganisms (all present in the local biome) are introduced into the fermentation process.\u003c\/p\u003e\n\u003cp\u003eThe Gesha variety is often characterized by a delicate, citric and aromatic profile. Through Diego's innovative processing method, this lot of Gesha also has incredibly sweet flavors of cotton candy, juicy peach and tropical notes of guava.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48189897867604,"sku":"","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/El_Paraiso_2.png?v=1716665887"},{"product_id":"peru-chemillen","title":"Chemillen - Peru","description":"\u003ch5\u003e\u003cem\u003eReleased: April 2022\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Oxapampa, Peru\u003c\/p\u003e\n\u003cp\u003eFarm: Alta Montaña\u003c\/p\u003e\n\u003cp\u003eProducer: Elias \u0026amp; Litman Inga\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800 m\u003c\/p\u003e\n\u003cp\u003eVariety: Bourbon, Catuai, Caturra\u003c\/p\u003e\n\u003cp\u003eProcess: Natural\u003c\/p\u003e\n\u003cp\u003eNotes: Rum, Raisin, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eElias Inga and his son Litman runs their farm Alta Montaña, located in the Oxapampa-Ashaninka-Yanesha Biosphere Reserve in Pasco, central Peru. The two named this lot of coffee “La Locura”, meaning ‘something crazy’ since it was so good that everyone “went mad” when they first tasted it. You can expect notes of rum, raisin, and milk chocolate from this extraordinary coffee.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":47979207622996,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Chemillen.png?v=1716665751"},{"product_id":"colombia-elparaiso21","title":"El Paraiso - Colombia (2021)","description":"\u003ch5\u003e\u003cem\u003eReleased: December 2021\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca El Paraïso\u003c\/p\u003e\n\u003cp\u003eProducer: Diego Samuel Bermudez\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,850 m\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha, Castillo\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Thermal Shock\u003c\/p\u003e\n\u003cp\u003eNotes: Papaya, Mango, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eEl Paraïso is located in Cauca, Southwestern Columbia. This family operation focuses on implementing technologies and new techniques in all aspects of coffee production, such as the experimental thermal shock process. Thermal shock refers to the cold and hot water used during the fermentation process, which affects the way in which the beans absorb its flavors and aromas. You can expect sweet notes of papaya, mango, and milk chocolate from this uniquely processed coffee.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":47979420811604,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/El_Paraiso_1.jpg?v=1716665852"},{"product_id":"colombia-esmeralda","title":"Esmeralda - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: August 2022\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca La Esmeralda\u003c\/p\u003e\n\u003cp\u003eProducer: Norbey José Quimbayo\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,700\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Passion Fruit, Strawberry, Lemon\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eThis microlot coffee is produced by Norbey José Quimbayo and his wife on their farm, La Esmeralda, located in Acevedo, southern Huila, Colombia. The region is also known as the Coffee Capital of Colombia, where the combination of rich volcanic soil and ideal climate contributes to high quality coffee. Norbey’s continued efforts in improving his technique in coffee processing has placed this harvest in second place in the Huila Mágico Competition, a contest organized by The Coffee Quest. You can expect notes of sweet and juicy passion fruit, strawberry, and refreshing acidity of lemon from this exceptional cup.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":47979457937748,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Esmeralda.png?v=1713388562"},{"product_id":"bolivia-leonardina","title":"Leonardina - Bolivia","description":"\u003ch5\u003e\u003cem\u003eReleased: July 2023\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Caranavi, Bolivia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Leonardina\u003c\/p\u003e\n\u003cp\u003eProducer: Joel Mendo Pacsi\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,610 m\u003c\/p\u003e\n\u003cp\u003eVariety: Red Catuai, Catimor\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Brown Sugar, Caramel, Plum\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eFinca Leonardina is a family farm located in the Caranavi province of west Bolivia. The majority of Bolivian coffee production happens in Caranavi due to the ideal geographical features of the area created by the Andes mountains. Today, Finca Leonardina is led by Joel Mendo Pacsi, the 3rd generation of his family line. Throughout the years, this microlot family farm has improved their agricultural techniques and fermentation processes - including this washed, hundred hour anaerobic fermentation process. It is, however, only through Juan Boyan Guarchi and his independent coffee mill, Nayra Qata, that we are able to taste this amazing coffee in Europe. Juan focuses on supporting small scale farmers by helping them with quality control, and providing a channel to deliver their coffee to the global market. We are excited to be able to share this coffee which has pleasant acidity and juiciness of plums, accompanied by rich and creamy sweetness of caramel and brown sugar.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48024750948692,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Leonardina.png?v=1714159303"},{"product_id":"colombia-mirador","title":"Mirador - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: August 2021\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca El Mirador\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,750 m\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Orange, Honeysuckle, Caramel\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eFinca El Mirador is located in the tiny town of Picuma, in the Suaza municipality of Huila. A well balanced coffee with a very juicy acidity. You can expect notes of orange, honeysuckle and caramel.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48024784732500,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Mirador.jpg?v=1714160090"},{"product_id":"colombia-pitalito23","title":"Pitalito - Colombia (2023)","description":"\u003ch5\u003e\u003cem\u003eReleased: September 2023\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: El Mirador\u003c\/p\u003e\n\u003cp\u003eProducer: Elkin Guzman\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,750 m\u003c\/p\u003e\n\u003cp\u003eVariety: Catiope\u003c\/p\u003e\n\u003cp\u003eProcess: Yellow Fruits Nectar, Anaerobic\u003c\/p\u003e\n\u003cp\u003eNotes: Passion Fruit, Marshmallow, Lychee\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eEl Mirador is a family farm with a rich history of 80 years. The farm is located in the town of Pitalito in Huila, Colombia, an area also known as the coffee belt. The loamy soil of the region provides nutrition to the plants through its organic matter, contributing to the growth of a healthy biosphere. The current generation of farmers are led by Elkin Guzman, an innovative producer who incorporates new techniques in cultivation, harvesting, and processing of the green beans. El Mirador has continued to produce outstanding coffee throughout the years. This experimental lot of the Catiope variety (a cross between the Colombian Caturra and Ethiopian Heirloom) uses yellow fruit nectar in anaerobic fermentation process. The result is a coffee with a tropical aroma of passionfruit, combined with the soft sweetness of a marshmallow, and the juiciness of a lychee.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48025074729300,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Pitalito.png?v=1714163033"},{"product_id":"peru-yanachaga","title":"Yanachaga - Peru","description":"\u003ch5\u003e\u003cem\u003eReleased: March 2022\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Oxapampa, Peru\u003c\/p\u003e\n\u003cp\u003eFarm: Alta Montaña\u003c\/p\u003e\n\u003cp\u003eProducer: Elias \u0026amp; Litman Inga\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800 m\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra, Catuai\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Milk Chocolate, Walnut, Grapefruit\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Espresso\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eElias Inga and his son Litman run their farm Alta Montaña, located in the Oxapampa-Ashaninka-Yanesha Biosphere Reserve in Pasco, central Peru. Together with their neighboring farmers, the two practice agricultural techniques following the philosophy of permaculture - a sustainable approach in farming respecting the local ecosystem. Their collective effort in using organic methods result in exceptional coffee, as well as a community of self-sufficient farmers. You can expect nutty notes of hazelnut, rich sweetness of dates, and floral aroma of honey.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":48025150325076,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Yanachaga.png?v=1714164140"},{"product_id":"brazil-laranjeira","title":"Laranjeira - Brazil","description":"\u003ch5\u003e\u003cem\u003eReleased: August 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Caparaó, Minas Gerais, Brazil\u003c\/p\u003e\n\u003cp\u003eFarm: Sítio Santa Rita\u003c\/p\u003e\n\u003cp\u003eProducer: Jhone Milanez Lacerda\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,400 m\u003c\/p\u003e\n\u003cp\u003eVariety: Yellow Caparao, Caturra\u003c\/p\u003e\n\u003cp\u003eProcess: Honey\u003c\/p\u003e\n\u003cp\u003eNotes: Orange Blossom, Macadamia, Honey\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Espresso\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eSítio Santa Rita is a family farm located in the Serra do Caparaó region, a national park located in the state of Minas Gerais, Brazil. The farm was founded in 1896 by the Lacerda family, and it is now led by Jhone Milanez Lacerda. The farm is located on a beautiful mountain range with a rich biodiversity and an ideal microclimate for coffee production. While the farm is 110 hectares large, around 40% of the land is dedicated to nature conservation. Jhone and his family focus on sustainable agricultural practices to protect and to nourish their environment. They also emphasize on the importance of research and development, including fermentation processes and farming technology.\u003c\/p\u003e\n\u003cp\u003eWe have had the pleasure of working with Jhone before - our \u003ca href=\"https:\/\/sangoamsterdam.com\/products\/brazil-santarita\" rel=\"noopener\" target=\"_blank\"\u003e\u003ci\u003eSanta Rita\u003c\/i\u003e\u003c\/a\u003e was from one of his microlots named \"Salada de Frutas\", meaning fruit salad. This specific lot was named \"Flor de Laranjeira\", meaning orange blossoms. The flavor profile stays true to its name. You can expect floral and citrusy notes of orange blossoms, soft and buttery macadamia, and sweet like honey.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":49442536554836,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Laranjeira.png?v=1722197979"},{"product_id":"colombia-lasflores","title":"Las Flores - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: September 2024\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAcevedo, \u003c\/span\u003eHuila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Las Flores, Café1959\u003c\/p\u003e\n\u003cp\u003eProducer: Jose Giraldo\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,750 m\u003c\/p\u003e\n\u003cp\u003eVariety: Ethiopian Heirloom\u003c\/p\u003e\n\u003cp\u003eProcess: Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry, Cantaloupe, Mandarin\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eCafé1959 is a coffee company led by a third-generation coffee producer, Jose Giraldo in Colombia. With his unique background in food engineering, Jose uses innovative methods in coffee production. Café1959 believes in shared passion, and in the power of co-creating - to help each other in every step to create an extraordinary cup. \u003cspan\u003eWe are excited to have another coffee by Jose in our line-up, following \u003ca href=\"https:\/\/sangoamsterdam.com\/products\/colombia-eldiamante\"\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003eEl Diamente\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e, a beautiful lot of Pink Bourbon exclusively available at Sango in Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot of Ethiopian Heirloom (a variety native to Ethiopia) was grown and harvested in Finca Las Flores in Huila, Colombia. This variety is known for their naturally sweet, fruity and floral notes. Jose's partnership with Finca Las Flores has allowed them to process this lot of traditionally Ethiopian beans at one of Café1959's fermentation and drying facilities in Quindio. \u003cmeta charset=\"utf-8\"\u003eThis coffee was processed under a total of 72 hrs of anaerobic fermentation in sealed tanks, then slow dried in whole cherries in the sun on raised beds. The result of this unique lot of Ethiopian beans grown in Finca Las Flores and processed with the knowledge and expertise of Café1959, is a juicy cup of coffee with sweet notes of strawberries and cantaloupe, with a touch of gentle acidity of a mandarin.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":49946366574932,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/LasFlores_1.png?v=1727122106"},{"product_id":"colombia-monteblanco25","title":"Monteblanco - Colombia (2025)","description":"\u003ch5\u003e\u003cem\u003eReleased: January 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Monteblanco\u003c\/p\u003e\n\u003cp\u003eProducer: Rodrigo Sanchez Valencia \u0026amp; Claudia Samboni\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,730 m\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra\u003c\/p\u003e\n\u003cp\u003eProcess: Washed, Watermelon Co-Fermentation\u003c\/p\u003e\n\u003cp\u003eNotes: Watermelon, Honeydew, Raspberry\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eFinca Monteblanco, a family-run coffee farm in Pitalito, is managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni. Located on and 18-hectare hillside, the farm features a wet mill and drying facilities at its peak with coffee plants on the slopes below. They focus on experimenting with coffee varieties and processing methods, measuring the sugar content of harvest cherries to determine the best processing approach. The coffee has undergone a unique fermentation method using a ‘mother culture’ made from tropical fruit nectar (watermelon, melon) blended with microorganisms like lactobacillus and saccharomyces cerevisiae. The culture enhances the coffee’s sweetness and maintains high Brix levels. Coffee cherries are fermented with this culture for 190 hours, ensuring the Brix levels to remain above 6 and pH above 4. After fermentation, the coffee is dried for 2-3 days in sunlight and 15-18 days under shaded canopies. This unique fermentation process gives this coffee notes of refreshing watermelon, sweet honeydew melon and raspberries.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":51008218988884,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Monteblanco.png?v=1736458564"},{"product_id":"competition-ruby","title":"Ruby","description":"\u003ch5\u003e\u003cem\u003eReleased: January 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Quindio, Colombia\u003c\/p\u003e\n\u003cp\u003eProducer: Edwin Noreña\u003c\/p\u003e\n\u003cp\u003eFarm: Campo Hermoso\u003c\/p\u003e\n\u003cp\u003eProcess: Carbonic Maceration\u003c\/p\u003e\n\u003cp\u003eVariety: Red Bourbon\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry Candy, Raspberry, Blackberry\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003ch5\u003e\u003c!-- split --\u003e\u003c\/h5\u003e\n\u003cp\u003eEdwin Noreña's expertise in fermentation explores unique techniques and processing methods to enhance flavor profiles. \u003cmeta charset=\"utf-8\"\u003eThis specific lot of the red bourbon variety from his farm Campo Hermoso located in Quindio, Colombia, has undergone a 96 hour carbonic maceration, after which the mosto juice (a cultivation starter) is collected. This mixture, together with the coffee has undergone a second fermentation for 72 hours, then dried on African raised beds for 15 days. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThrough this process, this coffee has achieved\u003c\/span\u003e sweet notes of strawberry candy, raspberry and blackberry.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis coffee makes one part of our Brewers Cup blend, where we won 2nd place in The Netherlands.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":51265179877716,"sku":"","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Ruby_1.png?v=1738358795"},{"product_id":"colombia-lasmarias25","title":"Las Marias - Colombia (2025)","description":"\u003ch5\u003e\u003cem\u003eReleased: February 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003ePijao, Quindio, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Las Marias\u003c\/p\u003e\n\u003cp\u003eProducer: Jose Giraldo\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,950 m\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Candied Lemon, Orange Blossom, Jasmine\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eOur Pearls collection showcases extraordinary coffees. From rare varieties to unique processing methods, these coffee have something special to make them stand out. Just like a pearl from the ocean, these coffee beans are delicate and beautiful beyond words.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCafé1959 is a coffee company led by a third-generation coffee producer, Jose Giraldo in Colombia. With his unique background in food engineering, Jose uses innovative methods in coffee production. Café1959 believes in shared passion, and in the power of co-creating - to help each other in every step to create an extraordinary cup. We are excited to have another coffee by Jose in our line-up, following \u003ci\u003e\u003ca href=\"https:\/\/sangoamsterdam.com\/products\/colombia-eldiamante\"\u003eEl Diamante\u003c\/a\u003e \u003c\/i\u003eand \u003cem\u003e\u003ca href=\"https:\/\/sangoamsterdam.com\/products\/colombia-lasflores\"\u003eLas Flores\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThis lot of Geisha was grown on Finca Las Marias, the newest farm of the Giraldo family. The farm is located in Pijao, Quindio, a very small town in the heart of the Andes Mountains. When Jose discovered the land that had been abandoned for over 20 years, it was in a messy state overgrown with weed and filled with invasive plant species. However, he also found some quality coffee cherries in the middle of the chaos, including 70 year old Typica varietal trees. This showed promising potential for the fertility of the land, leading Jose to adopt Geisha seeds from Panama to plant on Las Marias.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eJose is known for using unique processing techniques, to enhance the coffee's natural flavor, prioritizing sustainability in every step of his process. This coffee has undergone a meticulous double washed process, which begins by picking the cherries at at perfect moment, when the Brix degree (sugar content) is above 22. After harvest, the cherries are processed at a drying station at La Clarita, where the cherries are pulped and placed into closed tanks for 24hr anaerobic fermentation. The cherries are then washed, and placed again into a dry closed tank for another 24 hr anaerobic fermentation. Then, the cherries are washed again and placed on raised beds to dry. This unique processing method on the renown Geisha variety results in sweet notes of candied lemon, and floral notes of orange blossom and jasmine.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":51250790662484,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/LasMarias.png?v=1738360122"},{"product_id":"colombia-lareserva","title":"La Reserva - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: June 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: La Reserva\u003c\/p\u003e\n\u003cp\u003eProducer: Marlon Rojas Pérez\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800 m\u003c\/p\u003e\n\u003cp\u003eVariety: Bourbon Sidra\u003c\/p\u003e\n\u003cp\u003eProcess: Washed, Melon Strawberry Co-Fermentation\u003c\/p\u003e\n\u003cp\u003eNotes: Watermelon, Melon, Strawberry\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eCAFEGA is a green coffee importer based in Barcelona, Spain, focusing on collaborating with producers who are committed to environmental sustainability, and open to innovation and transparency. One of their partners is Marlon Rojas Pérez, and his farm La Reserva, located in Pitalito, Huila, Colombia.\u003c\/p\u003e\n\u003cp\u003eMarlon's lot is the first ever Bourbon Sidra in our coffee lineup. Bourbon Sidra (or simply, Sidra) is a hybrid varietal stemming from Bourbon and Typica. The two parent varieties have a long and respected history, and they are known for their distinctive traits - Bourbon for its complex flavors, and Typica for its balanced profile. Bourbon Sidra inherits the best traits from the two, resulting in a cup that is complex with a beautiful balance of sweetness and acidity, and a smooth body.\u003c\/p\u003e\n\u003cp\u003eThis Bourbon Sidra was first fermented with the cherry intact for 24 hours. The coffee cherry was then pulped, leaving the mucilage, and left to ferment for the second time at 36 degrees Celsius. Fruit musts consisting of 60% melon, 20% watermelon, and 20% strawberry were added during this second fermentation process. After the fermentation process, a thermal shock was performed with water at cooler temperatures to stop the microbial movement in the coffee and to highlight the attributes gained from the fermentation process. Finally, the coffee was dried naturally on African raised beds for 15 days.\u003c\/p\u003e\n\u003cp\u003eThis meticulous co-fermentation process of the Bourbon Sidra results in a truly unique combination of flavors of sweet and juicy watermelon, velvety melon, and bright strawberries.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":51834124566868,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/LaReserva.png?v=1749565199"},{"product_id":"colombia-lapiragua","title":"La Piragua - Colombia (2025)","description":"\u003ch5\u003e\u003cem\u003eReleased: May 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Palestina, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: Villa Pastora\u003c\/p\u003e\n\u003cp\u003eProducer: Alexander Vargas Osiris\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,680 m\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess: Natural\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry Cream, Milk Chocolate, Mango\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Espresso\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eThe farm Villa Pastora was founded in the 1980s by Pastora Anacona, located in Palestina, Huila, Colombia - a region within Colombia renowned for coffee production. Since the beginning, Villa Pastora has been a family business. Generations of producers have worked on this farm, handing down knowledge and sharing their passion throughout the decades. Today, Villa Pastora is more than just a farm. It is a community hub, where they support locals through creating job opportunities, offer advice on post-harvest techniques, and support neighboring producers who lack infrastructure (for example, by offering drying services). The farm has always employed sustainable farming methods while focusing on quality. This lot of Pink Bourbon is fermented in tanks, submerged underwater for 96 hours. Then, the beans enter a mechanical dryer for 48 hours, before finally resting for 14 days in a drying shed. This results in amplifying the sweet characteristics of Pink Bourbon like strawberry cream and milk chocolate, with a hint of tropical notes that of a mango.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":51834159563092,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/LaPiragua.png?v=1748016255"},{"product_id":"colombia-elpuente","title":"El Puente - Colombia","description":"\u003ch5\u003e\u003cem\u003eReleased: October 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Palestina, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: El Puente\u003c\/p\u003e\n\u003cp\u003eProducer: Elkin Guzman\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,680 m\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra, Colombia, Castillo\u003c\/p\u003e\n\u003cp\u003eProcess: Honey\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry, Milk Chocolate, Whipped Cream\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003eFinca El Mirador is a renown family-owned farm in the Huila region of Colombia. Today, it is managed by Elkin Guzman, a third generation coffee producer. In 2018, Finca El Mirador began its collaboration with Clearpath Coffee - an exporter who places a great focus on environmental sustainability, and offering exceptional coffees from smallholders and cooperatives in Colombia to the global market. Their collaboration project was named El Puente, which is the Spanish word for \"a bridge\".\u003c\/p\u003e\n\u003cp\u003eThe El Puente project involved establishing a washing station, providing drying and storage infrastructure, access to processing facilities and knowledge, and connecting these producers to the global market and ensuring they are paid fairly. The El Puente washing station is located in Palestina, Huila, where there there are many smallholder farms. By locating the facilities here, it simplified the logistics for many local producers - today, El Puente supports more than 200 smallholder farms.\u003c\/p\u003e\n\u003cp\u003eThis specific lot is a honey process. The coffee cherries were dried as a whole, and fermented for 8 days. The dried cherries were then placed in water tanks for 36 hours. This rehydration process breaks the sugar molecules, enhancing its sweetness. The coffee was then pulped and dried on raised beds for 20 to 25 days. The result of this process is an incredibly sweet cup with a hint of acidity like that of a strawberry, with a creamy mouthfeel of milk chocolate and sweet milky aftertaste of whipped cream.\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":52683943772500,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/El_Puente.png?v=1761992586"},{"product_id":"colombia-pitalito25","title":"Pitalito - Colombia (2025)","description":"\u003ch5\u003e\u003cem\u003eReleased: October 2025\u003c\/em\u003e\u003c\/h5\u003e\n\u003cp\u003eOrigin: Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eFarm: El Mirador\u003c\/p\u003e\n\u003cp\u003eProducer: Elkin Guzman\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,750 m\u003c\/p\u003e\n\u003cp\u003eVariety: Catiope, Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess: Washed Yellow Fruits Nectar Co-Fermentation\u003c\/p\u003e\n\u003cp\u003eNotes: Passion Fruit, Lychee, Apricot\u003c\/p\u003e\n\u003cp\u003eRecommended brew method: Filter\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eCoffee and its processing methods are constantly evolving, and Elkin Guzman of Finca El Mirador has been at the forefront from the very beginning. We are excited to bring back this coffee from the same farm and producers, two years later.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eElkin Guzman is a renowned producer for using innovative techniques in cultivation, harvesting, and processing of green beans. He began his research on fermentation in 2005, and since then he has been recognized as the pioneer of innovative processing techniques such as carbonic maceration, lactic and acetic natural processes, and natural hydro honey. His farm, Finca El Mirador is a family farm with a rich history of 80 years. The farm is located in the town of Pitalito in Huila, Southwest Colombia, an area also known as the coffee belt. The loamy soil of the region provides nutrition to the plants through its organic matter, contributing to the growth of a healthy biosphere.\u003c\/p\u003e\n\u003cp\u003eThis experimental lot of Catiope (a cross between the Colombian Caturra and Ethiopian Heirloom) and Bourbon cherries were first fermented anaerobically for 60 hours. Then, a culture made from brown sugar, panela, and tropical yellow fruits were added to ferment anaerobically for another 270 hours. After the long fermentation, the cherries were washed and sun-dried on raised beds until the moisture level drops to 10.5-11%. The result of this meticulous method is a coffee with bright and sweet tropical notes of passionfruit and lychee, combined with a soft sweetness of apricot.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sango","offers":[{"title":"Default Title","offer_id":55634676810068,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9076\/1300\/files\/Pitalito_33037d0b-09c5-482b-bb4f-7df3c86567c6.png?v=1759746049"}],"url":"https:\/\/sangoamsterdam.com\/collections\/legacy-samerica.oembed?page=2","provider":"Sango Specialty Coffee","version":"1.0","type":"link"}