The Latin word omni means - “all”. Coffee OMNI can be prepared in all possible ways. It can be made into a fabulous espresso, daily brew or just poured-over in the cup. This Colombian seasonal blend from the Cauca region represents the classic taste profile of its distinct washed coffee - full-bodied with mellow acidity and caramel aftertaste.
The Cauca region is located in the South-Western part of Colombia. The coffee is grown in small plots by rural, indigenous and Afro-descendant communities in 34 municipalities, which house more than 90,000 families who grow approximately 93,000 hectares of Arabica coffee.
This Colombian region is rich with flora and fauna species typical only for this region and is fortified by waters from the five major rivers of Colombia and their basins. The Climate benefits from the Pacific Ocean and high altitudes of the Andes mountains range. All this results in nutrient-rich volcanic soil, which has a beneficial effect on coffee growing processes.
Cerro Napi, located 3,860 meters above the sea, is the highest point in the Serranía del Pinche, in the western mountain range of Colombia - Cauca. All this combines in a terroir, providing superior conditions for coffee lots with an impressive diversity of flavor and aroma. Coffees from the Cauca region mostly have a strong and caramelized fragrance and a balanced taste profile - a combination of mild acidity and sweetness.
This coffee is sourced from smallholders from the Asociación de Caficultores Ecológicos del Cauca (ACEC) cooperative, located in the municipalities of Popayán within the department of Cauca, Colombia. On average, each producer cultivates their coffee on 1.5 hectares of farmland. ACEC provides training sessions for cooperative members to improve the quality of green coffee and look after the environmental impact associated with coffee cultivation in the region.
This lot is organically grown to maintain a sustainable environment in the region. Only the ripest cherries are hand-picked from the trees and sorted. Then they are de-pulped by a mechanical device to separate the beans from the pulp. In the next step, the beans are washed and fermented in water tanks for 24-40 hours to remove the remaining pulp from the coffee. Afterwards, the beans are separated from the water and dried on raised beds for 15-20 days. They are then packed into coffee jute bags for transportation around the world