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Details

FLAVOR

Intense

FRAGANCE

Intense

SMELL

High

KIND / VARIETY

Colombia

REGION

Colombia

ACIDITY

Medium

BODY

High

ROAST LEVEL

Dark

ALTITUDE

Higher than 1800 m.s.n.m

The history of the Sello Rojo Coffee dates back to 1931 in the city of Cali, where it was decided to start with the production of roasted and ground coffee, in which the owners' commitment was to make it the best coffee in Colombia.

Traditional ground coffee with dark roasting and fine grinding, intense flavor and aroma, with a high body and yield, a product originating from the work of families of coffee growers who collect grain by grain and then go to its process and transformation and thus deliver a final product rich in its flavor and aroma.

When it comes to coffee, you couldn’t trust anyone’s taste better than the Colombians; Coffee is part of their heritage and identity. This is a country that prides itself on producing the highest-quality coffee beans. So when a nation of mostly coffee-growers and coffee-lovers choose a brand, we listen. Dedicated to producing the purest quality, this traditional ground coffee from the highlands of Colombia is never blended with inferior grades or low-quality coffee beans. Finely grounded and dark roasted, this gourmet brew is every coffee lover’s delight, also, this is sourced from family farms in the Andean Mountains, the best place for growing coffee — perfect climate, just the right elevation, and rich soil. Local farmers who take pride in what they do serve as the backbone to bring to your table the smoothest brew in the world, with production at the source, extreme care is taken at every stage of the process to enforce strict quality control.

Carefully selected and handpicked at the peak of maturation, the beans are then cleaned, fermented, and sun-dried in the field to produce the best arabica coffee, the local farmers do all of these by hand in small batches to make sure they consistently produce perfection every time. Containing a healthy dose of powerful antioxidants, enjoying a cup or two of this delightful brew is good for your health. Aside from warding off cardiovascular diseases, it can also help lower your risk for Type 2 diabetes, liver disease, dementia, and Parkinson’s disease.

Freshly roasted, this coffee features an intense yet smooth flavor with a hint of sweetness, to get the most out of this Colombian coffee, scoop a leveled tablespoon of Sello Rojo Ground Coffee Dark Roast into your filter, Pour a small cup of hot water to soak the ground coffee fully and the heaven in a cup.

Each pack is vacuum-sealed to preserve the coffee beans’ freshness and fragrant aroma, once opened, it’s best kept in airtight containers and refrigerated or stored in a cool place.

Sello Rojo, roasting and milling

When it comes to coffee, no one's palate can be trusted better than that of Colombians: coffee is part of their heritage and identity. This is a country that prides itself on producing coffee beans of the highest quality. So, when a nation of coffee producers and coffee lovers choose a brand, it is listened to. That is why one of the unforgivables on this page is Café Sello Rojo, dedicated to producing the purest quality of a traditional ground coffee from the highlands of Colombia that is never mixed with low quality coffee beans. Finely ground and highly roasted, this gourmet brew is the delight of all coffee lovers. Moreover, it is sourced from coffee farms in the Andean mountains, the best place to grow coffee: perfect climate, just the right elevation and nutrient-rich soil. Local farmers who take pride in what they do serve as the backbone of bringing the world's smoothest coffee to your table. With the production plant in Colombia and direct contact with the coffee growers, great care is taken at every stage of the process to enforce strict quality control.

Timeline

It is worthwhile to tell a little of its history. In 1959 Café Sello Rojo started its production in Medellin, Antioquia. Although there was no bag factory, its creators did not falter and began to entrust the women's prison and the San Jose orphanage with the printing of sheets of paper with the logo of this nascent company. In 1963, according to the new market trends in Europe, vacuum packaging was introduced, in aluminum laminated bags. The first automatic packing machines also arrived, which were a revolution, since packing up to that time was all manual.

A year later, in 1964, the coffee wrappers were replaced by a laminate of paper and cellophane, which gave greater protection and presentation to the product. In that year production began in Bogotá, the capital of the country. In 1968 Colcafé, a brand associated with Sello Rojo, was recognized as the largest coffee roaster in Colombia and in the same year acquired one of its major competitors: Café La Bastilla.
Until 1975 they were able to acquire two Swiss SIG machines that replaced manual labor. This was the first step towards the automation of the packing of ground coffee. And in 1981 they changed the logo of Café Sello Rojo to modernize the packaging. The two basic colors (red and yellow) were kept and black was suppressed. Seven years later, in 1988, the production of ground coffee began in Santa Marta and in 1992 began the construction of the plant, inaugurated in 1994 and equipped with the best equipment available in the world and an excellent architectural design.

Since 1994 they began to launch different campaigns and to work hand in hand with experts to meet the demand of consumers, one of them being to produce a flavored coffee to conquer the most innovative public, that also requested changes in the packaging, creating one that was hermetically sealed, vertically supported and resealable. In Café Sello Rojo they work with carefully selected Colombian coffee beans, as they are handpicked at the peak of ripening. The beans are cleaned, fermented and sun dried in the field to produce the best quality Arabica coffee. Local farmers do all of this in small batches to ensure that they consistently produce perfection. Sello Rojo Coffee contains a healthy dose of powerful antioxidants, which makes enjoying a cup or two of this delicious beverage good for your health. In addition to preventing cardiovascular disease, it can also help reduce the risk of type 2 diabetes, liver disease, dementia and Parkinson's disease. Freshly roasted, this coffee has an intense yet smooth flavor with a hint of sweetness. Each package is vacuum sealed to preserve the freshness and fragrant aroma of the coffee beans. Once opened, it is best kept in airtight containers and refrigerated or stored in a cool place. About the Arabica species.

But we have talked a lot about roasting and grinding. What do we mean by this? First of all, Coffea arabica is one of the two main species of coffee grown worldwide (the other is C. canephora, commonly called Robusta). Arabica is the dominant one in Colombia and is considered to produce the highest quality beverage. It is composed of many different varieties or cultivars and the main ones produced in Colombia are:

- Típica, which was introduced by the French in the Caribbean.
- Borbón, which was introduced in the 1920s and is a high-yielding variety.
- Colombia, with high resistance to rust, wide generic diversity, developed since 1982.
- Caturra, a high-yielding, good-quality mutation of Bourbon, but requires a lot of care and fertilization.

On the other hand, the roasting of coffee is a vital phase in the coffee processing chain. There are those who maintain, and they are not without reason, that a good roasting has a greater influence on the quality of a cup of coffee than the quality of the chosen blend. The process of roasting green coffee beans consists of subjecting them for a limited period of time to a high temperature, during which time they lose weight, largely due to the evaporation of their humidity. On the other hand, the bean increases in volume and its greenish-yellow color is transformed into a brown, more or less dark depending on the degree of roasting chosen. The chemical composition of the beans also undergoes an important transformation, both quantitatively and qualitatively. Sugars, fats, proteins, non-protein nitrogenous substances and acids undergo a transformation due to the high temperatures to which the beans are subjected.

This last point is the most interesting from a gastronomic point of view, since it is from there that the aromas and flavors that have turned coffee into the king of beverages arise. A very important physical characteristic is the solubility of the roasted -and ground- coffee, a decisive factor in order to proceed with its infusion. In order to obtain the maximum qualities of each type of coffee, the roasting must be specific for each one of them. The basic variables in the coffee roasting process are the temperature and the time in which it acts. The temperature is not constant, but varies throughout the process and the times are inversely proportional to the temperature. It is difficult to give general guidelines since the technical characteristics of the industrial facilities used and the different technologies used by each manufacturer are involved.

Depending on the final product to be obtained and the final taste of the market for which the bean is intended, different types of roasting are also used. The roasting temperature depends on the type of roasting machine, the roasting time and the intensity of the final color required.

Demanding markets

The new coffee culture is creating a growing mass of demanding consumers. To satisfy their needs, mini-roasters are beginning to proliferate with stores open to the public, selling different varieties of high quality coffees. The rapid oxidation of roasted coffee makes it inadvisable for an establishment to stock many varieties of roasted coffees, which entails the daily roasting of small quantities. Large or small, all roasters have the same quality problems, so an artisan roaster should have the same elements as a large company: a roasting equipment and a mill, both of an industrial type, but of a reduced scale and production. Café Sello Rojo works this roasting very well. It has an intense flavor and has become one of the most recognized Colombian coffee brands. It is of 100% Arabica quality and arrives to the consumer's table from the Colombian coffee mountains. Harvested by hand and separated to produce the best coffee beans, it has been promoting health and the union of people for more than sixty years through an aromatic coffee, packaged to perfection.