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Gesha Honey x 125 G
$18.00
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Salento Washed x 250 G
$15.00
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Salento Washed x 500 G
$27.00
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Pink Bourbon Honey x 125 G
$16.00
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Measuring Spoon with Bag Clip
$8.00
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Coffee Collection Box (0.1kg x 8 Bag)
$60.00
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Black Honey x 250 G
$18.00
Rated **4.00** out of 5
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Yellow Tabi x 250 G
$16.00
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Red Tabi x 250 G
$16.00
Rated **4.00** out of 5
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Calle 12 # 19-70 Armenia Quindío Colombia

Km 3,8 vda palestina Salento Quindio Colombia

info@ocasocoffee.com

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About us

Who we are
Ocaso Sustainable Coffee is a company dedicated to the production and marketing of Specialty Coffee

Ocaso Sustainable Coffee is produced in Salento, Quindio – Colombia. Its philosophy is one of the single-origin. It is also a shade-grown Coffee, a mostly organic process in which once the Coffee has been carefully hand-selected by local single mums, it undergoes a detailed controlled ripening process. That is why our 9 editions are high-profile products.
What we do
Shade-grown Coffee: Double shade, double experience

Our location including height, weather and topography allow us to produce a shade-grown Coffee with the remarkable aroma and flavour of Ocaso Sustainable Coffee. Double shading means having diffetente height trees in between the Coffee Plantation. We have more than 60 different tree species in our crops.

Usually shade-grown Coffee has better flavour. The shading technique improves the soil, air and water quality, it also allows a slower rippening process for the Coffee beans which increases sugar and acidity responsible substances production in them, obtaining a Coffee with a more complex body and flavour.

Finally, shade-grown Coffee has multiple enviromental benefits such us drecreased soil erosion as well as reduction in the use of pesticides and increased organic matter.

Ocaso Sustainable Coffee has 70 per hectares of land with 12 different especies in each one. These trees make up a 40% of the plantatuin shade. 60% of the fertilizer is organic and produced in our farm.
How we do it!
Coffee grown under double-shadow often tastes better. Shadow improves the conditions of the ground, air and water and allows the generation of micro-wheaters inside the coffee plantations to have cooler environments, which help to reduce the stress of the plantation in summer, allowing the coffee to mature more slowly, which results in the production of more sugars and substances responsible for the perceived acidity in coffee, giving it more body and a full and complex flavor.