Café Femenino + Cauca, Colombia
In the mountainous landscapes of Cauca, Colombia and in the hands of the Asprole community this coffee is more than a crop, it is a social fabric. Here, Indigenous Nasa families cultivate coffee through collective knowledge, environmental stewardship, and a deep respect for community balance.
This coffee is part of Café Femenino, a project that pays tribute to the women of the Nasa tribe. Within these communities, women play a central role in daily life and are often the heads of their households. Their leadership extends naturally into coffee production, where their decisions shape quality, sustainability, and continuity. Through Café Femenino, their work is recognized, valued, and economically empowered.
The coffees are produced by members of CENCOIC, a cooperative that actively supports innovation at farm level. Families create their own organic fertilizers from agricultural waste, closing nutrient cycles and reducing dependency on external inputs. Several producers have invested in plastic fermentation tanks and parabolic dryers, tools that allow for greater consistency, efficiency, and protection of the coffee.
Fermentation is adapted to the region’s microclimates:
In warmer areas, parchment is fermented for approximately 12 hours
n colder zones, fermentation extends to 18 hours
After fermentation, the coffee is carefully washed and dried for 8 to 15 days, depending on weather conditions. Drying takes place in parabolic dryers (African style raised beds covered with plastic) which reduce excessive airflow, protect the parchment from environmental risks, and allow for a more controlled drying process. Drying is completed once the parchment reaches an optimal 11.5% moisture content, ensuring stability and cup clarity.
The result is a coffee that reflects both technical precision and cultural depth. In the cup, Café Femenino from Cauca offers a juicy, full body with a gentle, well-integrated acidity. Aromas are floral, caramelized, and honeylike, with notes of caramel, red fruits, citrus, tangerine, and chocolate.
This is coffee as an expression of environmental responsibility, social equity, and economic resilience. It is a product of systems designed to last, led by women, and rooted in respect for both land and people.
