COFFEE
For us, it is very pleasant to establish the commercial conditions that our company can offer to comply in the best way possible to your request and thus have clients that would make our company grow every day in this the reflection of a national and international image in our Food Supplies Division.
Colombian coffee is renowned the world over for its quality and delicious taste; in fact, along with a couple of other countries, Colombia’s coffee is generally seen as some of the best in the world.
Chris Bell
COFFEE EXPORT
After the coffee harvesting process and its processes. Our exquisite coffee is packed and exported from our ports in Colombia to the world.
COFFEE IMPORT
When the containers arrive from Colombia, the product is taken to our facilities to be stored in compliance with the parameters to preserve the freshness of the coffee.
OUR COFFEE
Green Coffee of Origin which comes from a specific region of Norte de Santander, department, located in the Northeast of Colombia in the Andean region of the country, whit crops that are mostly planted at an altitude higher than 1,400 meters above the level of the Sea providing conditions for the production of special coffees, which due to its particular qualities is offered to its buyer pure and without blends.
The coffee produced in Norte de Santander, mainly in the municipality of Toledo, Lourdes, Gramalote and Labateca, is characterized by medium acidity, high body and chocolate notes. The international buyer sells 100% of this coffee international specialty coffee markets.
In the Department of Norte de Santander coffee growers cultivate under semi- shade conditions, which, along with their contrasting environmental offer, generates chocolate-flavored and toasted nuts to coffee in the region.
Regarding the chemical composition of the Coffee of the Region for 16 compounds associated to the quality of the Coffee (units in percentage of dry matter), the following characteristics are determined:
PRODUCT DESCRIPTION
| Variable | Minimun | Average | Maximun | D. Typical | Reference values in C. Arabica |
|---|---|---|---|---|---|
| Caffeine | 1,1 | 1,35 | 1,6 | 0,09 | 0.7 – 2.246 |
| Trigonelina | 0,7 | 1,06 | 1,4 | 0,12 | 1.0 – 1.2 |
| Lípids | 16 | 19,57 | 21,6 | 0,99 | 13.0 – 17.0 |
| Palmitic acid | 32,9 | 36,22 | 38,7 | 0,98 | 26.6 – 27.847 |
| Stearic acid | 6,9 | 8,42 | 9,6 | 0,55 | 5.6 – 6.3 |
| Oleic acid | 9 | 14 | 16,9 | 1,24 | 6.7 – 8.2 |
| Linoleic acid | 34,1 | 38,14 | 42,5 | 1,83 | 52.2 – 54.3 |
| Linolenic acid | 1,1 | 1,53 | 1,9 | 0,18 | 2.2 – 2.6 |
| Arachidic acid | 1,7 | 2,61 | 3,3 | 0,33 | 2.6 – 2.8 |
| Behenic acid | 0,3 | 0,57 | 0,8 | 0,11 | 0.5 – 0.6 |
| Chlorogenic Acids | 5,1 | 6,72 | 8,1 | 0,54 | 6.0-8.0 1,24 |
| 3 CQA | 0,3 | 0,4 | 0,6 | 0,07 | 0.16-0.25 |
| 4 CQA | 0,5 | 0,59 | 0,7 | 0,06 | 2.43-3.72 |
| 5 CQA | 3,8 | 4,58 | 5,2 | 0,3 | |
| Total CQA | 5 | 5,82 | 6,6 | 0,33 | 4.8-6.17 |
| Saccharose | 3,9 | 5,36 | 6,6 | 0,51 | 7.96 ±0.5348 |