A balanced crowd pleaser from small farm holders in the Boyaca region. Floral and citrus brightness, notes of cocoa and roasted almond, grapefruit essence with good body and a sweet finish. Boyaca is a well rounded regional blend sourced from the Tequendama province in Cundinamarca and the Lengupá province in Boyacá, both situated in Colombia’s Eastern Andes mountain range. This area, known as the Cundiboyacense plateau, is rich in history and culture, once home to the indigenous Muisca tribe and renowned for its numerous preceramic and ceramic archaeological sites. Unique Growing Region The Cundiboyacense region boasts altitudes from 1,100 to 4,000 masl, a diverse mountainous terrain with abundant rivers, lakes, and a rare Andean páramo ecosystem—60% of the world’s páramos are found in Colombia. These unique conditions create complex microclimates, ideal for producing premium-quality coffee. Coffee Production Boyaca is grown between 1,200 and 2,000 masl by hundreds of small-scale farmers, each cultivating less than one hectare of land. The coffee varieties—Colombia, Castillo, and Caturra—are processed at local mills using traditional methods. The cherries are de-pulped, washed, soaked overnight, and dried under the sun or in mechanical dryers, depending on weather conditions. Region Cundinamarca, Boyaca Farm / Cluster Local Producers Altitude 1200-2000 masl Processing Washed Variety Colombia, Castillo, Caturra