Specialty Coffee

It is important to say that a coffee is considered as “special” when it is perceived and valued by consumers for some features that makes it different from conventional coffees, which motivates to a higher payment as an incentive to the producer. This ensures continuity in the production and the construction of long-term trade relations between our company and Coffee farmers.

Specialty Coffees are grouped by the National Federation of Coffee Growers into three categories:

• Coffees of Origin: They come from a farm or region.
• Sustainable coffee: With strict supervision over the social, economic and environmental factors associated with coffee production to ensure the future of people and communities that grow it.
• Preparation Coffees: These are coffees that have a special appearance by its size and shape. Also these cafes seek to meet the customer preferences and are collected to provide a consistent product.

Our cafe is a preparation coffee. Characterized by having a special appearance by its size and shape.

Preparation coffees have a detailed selection process that allow them to be categorized. The most prominent are:

Caracol Coffee / Supreme Coffee / Premium Coffee

In “Coffee Shop – La Tienda de los Mecatos” we roast “supreme” quality coffee by selecting the larger beans to obtain a homogeneous green coffee, which after  roasted will give our hot and cold beverages unique features.

In addition, we have in our stores, “Coffee Shop – La Tienda de los Mecatos” all the coffee products produced by our company, to share with a good drink and take them as a souvenir from the coffee axis of Colombia.

Sensory Profile

The Specialty Coffee “Coffee Shop – La Tienda de los Mecatos “ is characterized by its caramel fragrance, citrus acidity, silky body and residual grapefruit flavor, clean, smooth and pronounced aroma cup. Typical characteristics of a 100% Colombian coffee.

Honey Type  Special Coffee  // Coffee Shop – La Tienda de los Mecatos

Our Honey type special coffee is the result of a detailed collection and pulping process that tries to express its qualities through an elaborated fermentation system, in which the presence of mucilage during the drying stage gives a higher level of natural sugars or “Honeys” to the grain, from there his name.

This is how a cup of matured coffee is born, very sweet to the palate, with honey fragrance, “panela” aroma, with a sweet taste similar to molasses, an acidity similar to orange and a residual caramel flavor.