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La Cinta | Washed Caturra from Colombia

chamomile • kiwi • herbs • juicy

Sale price$18.24
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flavor notes explained

herbs - This is easily the most earthy coffee we’ve tried from Colombia.  It is a super unique cup that is highlighted by the herbal notes. It was a bit polarizing on the cupping table.  Either you’ll love or hate this coffee and it has everything to do with the way people perceived this herbal / earthy note. 

floral - We have to keep the complexity of this coffee in our descriptions and notes and we think a floral note is the best way to do this.  

oat - We used oats to help emphasize the salted sweetness to this coffee. It has a blend of pure and developed sugars in the cup and paired with the saltiness, we were transported to grandma’s delicious oatmeal.

transparency details

about the coffee

the farm


La Cinta

head producer

Nolberto Olaya








b-corp exporter

the bean

processing method

wet process


caturra • tabi

what we taste

chamomile • kiwi • herbs • juicy


juicy • earthy

about La Cinta

Nolberto Olaya’s family farm can be found in the hills of Planadas municipality in the Tolima department of Colombia, 40 km from the municipality’s capital. The farm has produced Organic coffees for many years now, including having been a member of ASOPEP (Association of Organic Producers of Planadas) beginning in 2010. In 2018 however, Nolberto left the association in order to diversify the production of the farm and take more complete control of the operations at La Cinta. Since then, Nolberto’s knowledge and experience has opened up new access and opportunities, improved transparency, and created better income from his coffee crop. He’s also found success in helping other producers in the community transition to organic production, with five farms in the area now growing Organic coffee.

La Cinta rests in the woods 1700 meters above sea level and includes 8 hectares of planted coffee. The property includes processing equipment and infrastructure to dry coffee, along with a quality control lab which contains a one-barrel sample roaster, a mobile stove, and cupping gear. Nolberto’s oldest son, Jefferson, is a CQI Q Grader and helps his father with onsite quality control and feedback on post-harvest processes. The farm also produces and processes some cacao in order to cover costs and reduce risks. Nolberto’s daughter, Marcela, and her mother, Eloina, learned how to process cacao and now make chocolate bars and other products from their cacao for sale.