Our Story
From Colombia’s Mountains to Your Cup
Café Rojo is premium Colombian coffee — grown in the mountains of Colombia and roasted in small batches in the United States. This is how it gets from there to here.
01
The Mountains
It starts with a landscape. Ridge after ridge of the Andes, mist settling in the valleys each morning and lifting as the sun climbs. Coffee has grown on these slopes for generations.
02
The Coffee Farms
Tucked into the hillsides are the fincas: farmhouses with terracotta roofs, wide verandas and rows of coffee trees running down the slope. Many are small, and most are family-run.
03
The Farmers
The work is done by hand. A cafetero knows every tree and returns to it again and again through the season, taking only what is ready. That patience cannot be automated.
04
The Cherries
Coffee begins as fruit. When the cherries turn deep red, they are picked and gathered by the basket. The red of a ripe coffee cherry is where Café Rojo takes its name.
05
The Green Beans
The fruit is removed, the seeds are washed and then laid out to dry in the mountain air. What remains is green coffee — dense, pale and full of potential. We select it carefully.
06
The Roasting Process
In the United States the green coffee is roasted in small batches. The roaster listens, watches and smells, drawing out sweetness, aroma and depth without losing what the mountains gave it.
07
The Finished Coffee
Then it is packaged fresh and sent to you. When you pour your cup, you are at the end of a long line of care — from the farmer, to the roaster, to your table.
Farmer · Roaster · You
Taste Where It Comes From
Every bag of Café Rojo carries the whole journey with it.