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A new region of Colombia in your mailbox every month. Twelve regions, twelve fincas, twelve cups.
Colombia isn't one coffee — it's twelve. The bright citrus of Huila tastes nothing like the chocolate body of Santander. Nariño at 2,300 meters is a different drink than Sierra Nevada de Santa Marta by the Caribbean. Most "Colombian coffee" on grocery shelves is a blend that flattens those differences. The Tour of Colombia brings them back, one region at a time.
How the Tour Works
Pick your grind, your roast, and your shipping frequency. Every month we ship a single-origin coffee from one of Colombia's twelve coffee regions. Each bag is roasted to order in the 48 hours before it ships, so it arrives at peak flavor — not three months past roast date like grocery coffee.
Month one is Huila — the most-awarded coffee region in Colombia, bright and fruit-forward, the easiest entry into single-origin. Month two is Nariño, then Antioquia, and so on through the year. By month twelve you've tasted Colombia from the Pacific to the Caribbean, from 1,200 meters to 2,300 meters of altitude.
What's in Every Box
- One single-origin Colombian coffee — never a blend, traceable to the region
- A printed postcard from the region with the farm's name, altitude, varietal, and processing method
- Tasting notes and brew guide matched to your grind
- 30-day guarantee — don't love a month's coffee, we refund it
The Twelve Regions on the Tour
Huila — Most-Awarded Region
Southern Colombia, 1,500–2,000m, volcanic soils. More Cup of Excellence winners than any other Colombian department. Bright citric acidity, caramel sweetness, tropical fruit notes. Huila coffee →
Nariño — Highest Altitudes
Up to 2,300m, against the Ecuadorian border. The altitude slows cherry maturation and concentrates sugars. Sweet, balanced, herbal, with delicate floral notes. Nariño coffee →
Antioquia — Medellín's Backyard
The department around Medellín. The classic Colombian profile — chocolate body, balanced acidity, nutty sweetness. What most people picture when they think "Colombian coffee." Antioquia coffee →
Tolima — Volcanic Soils
Central Colombia, in the shadow of the Nevado del Tolima volcano. Caramel, nutty, sweet. A region that flew under the radar for years and is now producing some of Colombia's most distinctive cups. Tolima coffee →
Cauca — Indigenous Highlands
Southwestern Colombia, much of the production by indigenous communities at high altitude. Citric, herbal, bright — a more delicate cup than central-Colombia coffees. Cauca coffee →
Santander — Colombia's Oldest Coffee Region
Northeastern Colombia. Coffee has been grown here since the 1700s. Lower altitude than the Andean regions produces a heavier body, lower acidity, with chocolate and nut notes. Santander coffee →
Sierra Nevada de Santa Marta — Coastal Microclimate
The world's highest coastal mountain range, on the Caribbean. Coffee grown by the indigenous Arhuaco and Kogi peoples. Unique terroir — saline air, tropical rains, complex cups with floral and stone-fruit notes. Sierra Nevada coffee →
Quindío — UNESCO Coffee Cultural Landscape
The heart of the Eje Cafetero, the traditional Colombian coffee landscape recognized by UNESCO. Classic profile — balanced, sweet, clean. Quindío coffee →
Valle del Cauca — Pacific-Influenced
Western Colombia, on the slopes leading down toward the Pacific coast. Sweet, balanced, smooth — proximity to the ocean adds a subtle salinity that distinguishes it from other regions. Valle del Cauca coffee →
Risaralda — Eje Cafetero Heart
Central Colombia, the floral end of the Eje Cafetero spectrum. Jasmine, honey, balanced acidity. Risaralda coffee →
Caldas — Manizales Research Hub
Home to Cenicafé, Colombia's national coffee research center. Honey-sweet, medium body, the cup most associated with the science of Colombian coffee. Caldas coffee →
Boyacá — The Emerging Region
Closest to Bogotá, a newer entrant on the specialty coffee map. Complex, varied — small farms experimenting with anaerobic and natural processing. Boyacá coffee →
Why This Subscription Works
Direct relationships, not brokers
We source through direct relationships with Colombian cooperatives and individual farms. No middlemen, no commodity-grade beans, no "Colombian Supremo" generic blends. When we say a coffee is from Huila, you're getting that lot — traceable to the farm.
Roasted to order
Coffee starts losing flavor about 14 days after roasting. Most subscription coffees on the market are roasted weeks or months before shipping. We roast yours after you order it and ship within 48 hours.
Pause, skip, or cancel anytime
Manage everything from your account. No phone calls, no retention scripts. The subscription works because the coffee's good, not because we trapped you in it.
Frequently Asked Questions
How do I pick my grind?
Whole bean, ground for drip, ground for French press, ground for espresso, or instant freeze-dried. We grind right before shipping so freshness holds. Whole bean stays fresh longest — pick that if you have a grinder.
Can I lock in a favorite region?
The default is the 12-month rotation, designed so each month contrasts with the last. After your first shipment, you can lock in a favorite — say, Huila every month — from your account.
What if I don't like a month's coffee?
Every box has a 30-day guarantee. If a region doesn't work for you, we'll refund that month and skip you to the next region.
How fast does the first box ship?
Within 48 hours of order. After that, on the cadence you set — every two weeks, monthly, or every two months. Free US shipping on subscriptions.
Is there a decaf option?
Yes. Colombian decaf processed by the EA (ethyl acetate from sugarcane) method, which preserves the bean's character better than chemical decafs.
Start the Tour
Twelve regions. Twelve months. Build your plan and pick your first region — we'll roast and ship the rest.
