Nestled in the Colombian Andes, the department of Antioquia has been a coffee powerhouse for over a century. Famous for its high-elevation terroir and innovative farming community, Antioquia produces coffees with remarkable balance and sweetness.

With elevations ranging from 1,300 to 2,200 meters above sea level, Antioquia’s coffee farms are situated among dramatic mountains, rivers, and lush forests. The cool climate slows bean maturation, promoting complex sugars and nuanced flavors.

Colombian Velvet is sourced from a network of dedicated smallholder farmers, many of whom are members of long-standing cooperatives that emphasize sustainable practices, traceability, and family heritage.

The region is best known for its washed coffees, produced using clean river water and meticulous fermentation methods. These coffees are celebrated for their silky mouthfeel, medium body, and versatile flavor that combines ripe red fruits, caramel sweetness, and soft chocolate undertones.

Pickers harvest ripe cherries by hand, often returning to the same tree several times during harvest to select only the best fruit. After picking, the beans are depulped and fermented, a process closely monitored for optimal sugar development and acidity.

Drying takes place on parabolic beds or covered patios, protecting the coffee from unpredictable mountain rains and ensuring a slow, even dry. This patient process preserves the vibrant flavors and aroma prized by specialty buyers.

Antioquia’s farmers benefit from Colombia’s commitment to farmer education, with programs from the FNC (National Federation of Coffee Growers) that provide training in best practices and post-harvest improvements.

The community is embracing sustainability, with many farms earning Rainforest Alliance and UTZ certifications, as well as investing in both organic and Biodynamic practices.

Cupping scores for top Antioquia coffees regularly reach 87–90 points—a testament to the dedication and craft of the region’s producers.