Guillermo Rojas

This coffee is just one of the many reasons why we love Colombian coffees—especially those coming out of the Acevedo region. This particular area of the country is slightly lower than other more famed growing regions, but the nearby cloud forest sends its cool air down toward the growing regions of Acevedo where Guillermo's farm La Falda is located, which mimics what happens at higher altitudes. This cycling in temperature makes the cherries mature at a slower rate, leading to increased flavor development and sweetness. Guillermo's coffee is incredibly sweet and complex, and has a lovely citrus acidity that keeps everything crisp and clean. We weren't expecting to get any coffee at all from Acevedo this year, so to have one that's this good is a real treat.