La Jacoba is a community driven organic coffee project rooted in the highlands of Nariño, Colombia, where more than 100 smallholder families cultivate just 1–2 hectares each. Grown at 1950 meters in volcanic soil, these classic Colombian varieties; Caturra, Colombia, and Castillo, deliver the clarity and structure that specialty drinkers seek. The coffee is fully washed, with a controlled 36 hour fermentation and slow drying in solar protected marquesinas, resulting in a clean, expressive cup.

Expect a vibrant profile marked by bright acidity and layered sweetness. Beyond flavor, La Jacoba represents meaningful impact: producers earn premiums for certified organic lots, participate in reforestation, and receive training that strengthens both quality and community resilience