Colombia Tolima - Cumbres de Ataco

Heavy body, chocolate syrup, prune, black currant, pomelo

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P614600-1

Carteret, NJ: 70 Bag(s)

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About This Coffee

Cumbres de Ataco is a new mark created in colloboration with our friends at Mastercol, representing 85 smallholder producers located in Ataco, in the south of Tolima and working together under the banner of Providence Coffee. The association was formed as a collective effort by families rebuilding stability and agricultural continuity in a region historically affected by conflict. The group invests in youth training, standardized processing practices, and new variety development—including still-early expolorations of Gesha—to strengthen quality and long-term competitiveness. Their model emphasizes community resilience, consistent cup quality, and incremental innovation backed by local government support.

The smallholders in the association farm an average of five hectares at 1,300–2,000 masl, primarily Castillo, Supremos, F8, and Pink Bourbon, all well-suited to the climate and soil of Tolima. The group focuses on clean, washed processing with a two‑stage fermentation (12 hours in cherry, then 24 hours after depulping), followed by double washing and thin-layer drying in solar dryers or Heldas.

Country of Origin	Colombia
Region	Tolima
Producer Type	Small Holder Farmers
Farm Name	Various smallholders (38 women)
Processing	Washed
Processing Description	Double fermentation, double wash solar dryers
Growing Altitude	1300m - 2000m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Castillo, Colombia, F8, Pink Bourbon

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.