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Our Process

OUR coffee beans

Our farm is located in the hills of Piendamo, Cauca, in the Southwest of Colombia. Our coffee grows at
5,550 ft above sea level, with natural shade from banana trees, guaduales, and various citrus fruit. These
factors help the coffee develop incredibly complex, but subtle, flavors. After picking the perfect bean,
the pulp is removed and it is placed in big pools of water for about 48 hours, during this time it will
ferment and allow for the remainder of the pulp to detach from the bean. The bean is then extended
into large concrete fields where the sun will start its a natural drying process. After dried, the bean is
separated by size and sent to the mill, where it is processed and packed for shipment.


We try to find and roast the best beans in the world, all of them, certified special. The Specialty Coffee Association is a nonprofit, membership-based organization that represents thousands of coffee
professionals, from producers to baristas all over the world. Built on foundations of openness, inclusivity, and the power of shared knowledge, we foster a global coffee community and support
activity to make specialty coffee a thriving, equitable, and sustainable activity for the entire value chain.
offCee can only be certified as Special after rigorous testing ensuring that the bean is not only the best quality, but it has been treated respectfully.

The coffee bean has a humidity of 0


We roast to order using our well-studied recipes (Curves), where we highlight the flavor profile of each
bean, based on origin and process and bagged them fresh to seal in all the flavors and aromas of a great


Want to provide the best coffee available to your customers? Let us come up with a perfect blend for your business. 

We can also create your own line of coffee