The Sierra Nevada de Santa Marta is lower and warmer than the southern highlands, and the style differs accordingly: cocoa and roasted hazelnut lead, with brown-sugar sweetness, very low acidity, a heavy body, and a slightly woody, spicy finish.
Buying Tips
Producers: Largely grown by Indigenous communities such as the Arhuaco using traditional, chemical-free methods; organic certification is common
Good for: Drinkers who avoid acidity and like a traditional, full-bodied cup; also excellent as cold brew
Brewing Notes
French press: Medium-coarse grind, 93°C, 4-minute steep
Cold brew: Ratio 1:8, steep in the fridge for 12–16 hours for deep chocolate notes