Welcome to Café El Roble "Especialty Coffee"
We founded EL ROBLE CAFÉ in 2018 with the expectation of positioning in the international market a product with different processes to those that all Colombian coffee growers did, thus EL ROBLE CAFÉ “Especialty Coffee” was born.
El Roble Café is a family company dedicated to the production of coffee since 1995, department of Caldas, Municipality Neira and its farms Las Trojas and La Amapola at an altitude of 1980 meters above sea level, is where the varietals of coffees that are harvested and processed in their different methods of fermentation and drying are cultivated.
In the year 2020 we will enter the national market offering our products and services in our own stores and large supermarkets.
Each cup of Café El Roble is a sensory journey that celebrates the richness and coffee tradition of Colombia. Discover the passion for coffee in every sip.
EL ROBLE CAFÉ "Especialty Coffee"
Café El Roble is a Colombian jewel in every bean. Our passion for coffee is reflected in the exceptional quality of our three varieties: honey, natural and washed.
NATURAL
The natural process also called dry processed coffee, dry milling or natural milling is a post harvest process that seeks to dry the bean only with air and sun exposure without the use of equipment or water that removes the beans from the cherry, to achieve this the coffee cherry is dehydrated or dried whole without removing any of its parts keeping them intact, (no pulping) only giving good aeration and sun exposure which allows concentrating the sugars in the bean.
With this process, the aim is for the grain to have the greatest possible absorption and concentration of sugars, which is why neither the husk nor the mucilage is removed, since these keep the sugar in contact with the seed during drying. The result is a slow drying process with a high concentration of sugars that results in a coffee with less acidity, good body, a sweetness and aroma characteristic of coffees with a natural process.
HONEY
The honey process is a post-harvest process that consists of maintaining a large part of the mucilage adhered to the bean in order to transfer the sugars during the drying stage, achieving coffees with very balanced sensory qualities. Also known as natural pulping, the honey process is considered a hybrid between the natural process and the washed process thanks to its characteristics and processing methods that are similar to both drying methods, but achieving a much more balanced cup.
The name Honey does not mean that the beans have honey added to them or that they end up with honey notes. Its name derives from the honey-like texture of the mucilage (Mesocarp) that covers the coffee beans during the drying process making the beans sticky just like honey.
LAVADO O HUMEDO
Popular throughout the world for allowing the attributes of the beans to shine, for being the highest quality drying process and the most consistent flavors, the washed coffee or wet process consists of extracting the cherry and mucilage from the bean, allowing it to reveal all its attributes without the sugars that are maintained in the natural process and Honey. Highlighting all the flavors that the bean has developed thanks to its origin, variety and cultivation.