O u r H i s t o r y
Proudly
Colombian
S P E C I A L T Y C O F F E E
Cetara Coffee is a Specialty coffee shaped by time, land, and conscious care.
Cetara Coffee is born on a small three hectare farm located at 1,500 meters above sea level in Palmas del Socorro, Santander, Colombia. A privileged territory where altitude, latitude, and climate allow Arabica coffee—the world’s most valued variety—to develop a clean, balanced profile rich in nuance.
This is not mass produced coffee.
This is coffee grown with intention.
Each plant is manually planted and cared for by farming families who understand that quality begins in the soil. CETARA coffee is part of the Colombian Coffee Growers Federation and follows technical and scientific guidelines developed by Cenicafé, combining knowledge, tradition, and deep respect for nature. Cetara is truly natural coffee.
No pesticides or chemical poisons are used to control coffee borer pests. Instead, biological methods developed through scientific research are applied, protecting both the ecosystem and the integrity of the crop. The soil is nourished with compost made from the coffee’s own husk, blended with lime to regulate pH—returning to the earth what the coffee takes from it.
The coffee plants coexist with crops such as cassava, corn, plantain, and guamo trees, which provide shade, nitrogen, and natural balance. Every element of the environment is designed to allow the coffee to grow slowly, healthily, and in harmony with its ecosystem.
Harvesting is done entirely by hand.
Fermentation is carefully managed to ensure the bean retains as many nutrients and as much complexity as possible before washing. The coffee is then dried slowly and deliberately, prioritizing quality over speed.
G R E E N H O U S E S U N d r i e d
At CETARA both traditional and specialized drying methods are used. Sun drying, carried out by local farmers, takes several days and respects the bean’s natural rhythm.
The primary method, however, is greenhouse drying, where the coffee rests for a minimum of three weeks under controlled internal temperatures. This process preserves nutrients, stability, and overall cup quality.
The coffee reaches its optimal point at 11% moisture content. At this stage, it is known as dry parchment coffee, protected by a yellow, papery husk. This is when the coffee is considered ready for high quality commercialization.
The coffee is then sent to a mill where the parchment is removed. What remains is green coffee, not green due to immaturity, but because it is now fully prepared for roasting.
Cetara coffee is roasted to a medium–dark profile, carefully chosen to highlight balance, body, and depth without masking the coffee’s origin or character.
