DESCRIPTION AND HISTORY
A company specializing in the cultivation and processing of Colombian coffee, offering both whole bean and ground roasted coffee.
Don Luis Marín, a poet and singer, but above all, a very cheerful and hardworking individual, was the first generation of the Marín family to see coffee as a means of supporting his family. His years of experience were passed down to his children and, in turn, to us, his grandchildren. Thus, three generations later, we continue to cultivate the same lands and harvest the finest coffee, steeped in tradition, for our customers.
Café del Bohío was born from the personal desire to enjoy good coffee at a reasonable price. Later, this desire extended to relatives and acquaintances, driving and enabling the growth of this family industry. Our primary goal is to produce excellent coffee while also allowing new generations to enter the agro-industry and bring innovative ideas to the field.
Features of our coffee:
The transformation process is artisanal at every stage, from cultivation to the finished product, as it takes place on the same farm where the beans are grown. This allows for a rigorous quality process at each production and cherry selection phase, including pulping, washing, drying, hulling, roasting, grinding, packaging, and labeling. We add value to the finished product because we do not outsource any production processes. It's worth noting that one of Café Del Bohío's key success factors lies in the roasting process, which is done over wood-fired heat, giving Café Del Bohío unique characteristics in flavor and aroma.
In our cultivation, we continue to employ some traditional best practices passed down from our grandparents, such as avoiding the use of insecticides and herbicides to preserve the environment. Furthermore, our coffee grows under the shade of walnut and guava trees, providing a habitat for a wide variety of wildlife, including endemic and migratory birds from our region.
Café Del Bohío is artisanal, wood-roasted, 100% Arabica from the Castilla variety, cultivated at 1700 meters above sea level in Mistrató, Risaralda, Colombia. Its profile is characterized by a chocolatey aroma with woody notes in its fragrance, as well as in its residual flavor, with a medium body and low acidity.