In 2005, a group of producers in Cauca, led by community organizers Nelson Melo and Liliana Pabón, came together to establish the Orgánica cooperative. Their primary goals were to gain recognition for their organic coffee and to promote a collective dedication to sustainability. Our collaboration with them began in 2007, two years after their formation. Since then, we have looked forward to the annual return of their flagship product, La Golondrina, to our menu, which is our most popular single-origin offering.

Orgánica is made up of 150 members based in Cauca, southwestern Colombia. These producers are spread across the villages of Timbio, Guayabal, and Piendamó, with farms ranging in size from one to 20 hectares.

After harvesting ripe cherries and pulping them, the coffee was allowed to ferment overnight before drying it without washing—a method known as honey processing. It was dried carefully on raised beds

During the first five days of drying, Ausberto turned the coffee frequently to prevent over-fermentation of the sticky seeds. After this critical phase, he let the coffee dry slowly and undisturbed for 30 days. The result is one of the finest honey-processed coffees we’ve tasted.