Meet Maria who is making authenitc Colombian coffee, with a deep connection to origin, available in the United States.
Coffee has always made me proud of my country, but I did not drink coffee before I embarked on a journey to connect with my origins in Colombia and learn about coffee. Coffee tasted bitter, it left an uncomfortable aftertaste, made my body shake and gave me headaches. I felt so bad about not drinking coffee that, since I am a naturally energetic woman, before founding Colibri Mountain Coffee I used to joke that I did not drink coffee because it had been running in my blood even before I was born.
We are Colibri Mountain Coffee. We are hummingbirds. We are colorful, playful and loud. We recharge in nature and love to hike through infinitely green mountains, at high altitudes where coffee happens to grow best.
My obsession with coffee started with my father. I was born and raised in Cartagena, a magical town in Colombia, along the Caribbean Sea, but my father is from Armenia, Quindío in the Eje Cafetero, or the Coffee Axis and he used to explain how I came from a small department (State) in size yet very big in coffee.
On January 29, 2021 our first state-of-the-art San Franciscan roaster arrived to the Colibri Headquarters in San Antonio, Texas. This roaster is a key component in my mission of sharing, through coffee, what I love most about Colombia, my country of origin. I would have never guessed that a roasting machine would play such a critical role in this mission, so this is the story of why we choose to roast coffee at Colibri Mountain Coffee.
Cold brew, unlike iced coffee, is brewed in cold water. We brew the coffee for 20 hours in exchange for the heat, resulting in a smoother beverage without bitter components that only extract with hot water.
It is convenient, ready-to-drink, and delicious.
No preservatives, no additives, no calories. Just water, craft and coffee!
Naturally sweet coffee is an art and a science. It all starts with coffee cherries hand-picked at their peak ripeness with natural sugars that get caramelized during the roasting process.
When coffee is naturally sweet it means it is high quality. Therefore, no sugar is needed. Period.
This project is more than just coffee. It is how we find a meaningful connection to a beautiful country and it's resilient people.
The volcanic soils of Santa Maria, Huila, provide the perfect terroir for naturally sweet coffee.
We are a startup brewing inside the halls of Stanford University. Our current capacity only allows us to serve our local community.
The others are not. Colombian Specialty coffee is hand-selected at it's peak ripeness. Natural sugars all the way!