Quindío, Colombia · Single Origin · 1,700 – 1,900m

Harvested by the hands of Quindío women

Two exceptional single-origin coffees — grown at altitude, harvested by hand, and rooted in a mission of women's empowerment.

Shop Both Coffees Our Story
Discover
"
Every bean carries a story of the women who grew it.
The women of Quindío

Our Mission

Zada Coffee exists because a community of women in the Andes dared to do things differently. In the mountains of Quindío — Colombia's most celebrated coffee region — these women don't just grow coffee. They are its guardians, cultivating each plant at elevations between 1,700 and 1,900 meters with patience that can't be rushed and care that can't be faked.

Through Zada Coffee, we honor their dedication, resilience, and commitment to sustainable agriculture. Every bag you purchase is a direct investment — 100% of our sourcing goes straight to the women farmers. No middlemen. No compromise. Just extraordinary coffee with a conscience, and a story that matters.

47 Women Farmers
100% Direct Trade
4th Generation

"This is not just a beverage. It is a declaration — that the finest cup you have ever tasted was grown by women's hands, at altitude, with generations of love and a refusal to compromise."

Zada Coffee · Mujeres del Quindío · Colombia
UNESCO World Heritage Site Coffee Cultural Landscape of Colombia · Inscribed 2011
1,845km² of coffee country
5,600coffee farms
19,000hectares of coffee
100%hand-picked cherries
Risaralda Valle del Cauca Tolima Caldas Filandia Circasia Salento Montenegro Armenia Capital Calarcá Cocora Valley Wax Palms · 60m tall ZADA 1,700–1,900m Premium Coffee Zone Cordillera Central QUINDÍO Q Colombia Eje Cafetero
City (click to explore)
Armenia — Capital
Cocora Valley
Coffee farm clusters
Zada altitude zone (1,700–1,900m)

Quindío · Eje Cafetero · Colombia

Colombia's most celebrated coffee country

Quindío is not just a place on a map. It is the cultural and agricultural heartland of Colombian coffee — a UNESCO World Heritage region where the art of growing coffee has been refined over more than a century, passed down through generations of farmers who know every slope, every season, every plant by name.

At 1,700 to 1,900 meters above sea level, Zada's farms sit in the premium altitude band where slow cherry development, mineral-rich volcanic soil, and persistent Andean mist conspire to produce coffees of extraordinary complexity. This is where Caturra and Pink Bourbon thrive.

01
Altitude

1,700–1,900m above sea level — the premium upper band. Higher altitude = slower ripening = more complex sugars.

02
Volcanic Soil

Andean volcanic Andisol — exceptionally mineral-rich with perfect drainage. The same forces that built the Andes gifted this soil.

03
Eje Cafetero

One third of Colombia's legendary Coffee Triangle — alongside Caldas and Risaralda. Some of the most prized single-origin coffees on Earth.

04
Cocora Valley

Colombia's national tree — the Quindío Wax Palm — grows here at up to 60 meters tall, alongside the country's finest coffee.

05
Climate

~2,000mm of rainfall annually. Persistent Andean mist and cloud cover regulate temperature naturally — the mountains do the work.

06
Cosecha Selectiva

Every cherry hand-picked at peak ripeness. It takes ~2,000 hand-picked cherries to produce a single 250g bag of Zada coffee.

Coffee grows where altitude meets patience West → East cross-section of Quindío
Lowlands Coffee Growing Zone ZADA Cloud Forest Cordillera 1,700 – 1,900m 0m 500m 1,000m 1,500m 2,000m La Tebaida Armenia Zada Farms Salento Cordillera Central
Harvest Calendar — Quindío, Colombia
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Main harvest (cosecha) Mid-harvest (mitaca) Off season

The Journey

From Seed to Cup

A journey guided by women at every step

1

Seedling

Nursery Care

Each seedling is hand-selected and nurtured in shade nurseries for 6 months before planting.

2

Nurturing

Soil & Shade

Women manage the soil health and shade canopy, creating the microclimate each variety needs.

3

Harvesting

Hand-Picked

Only ripe cherries are selected by hand. Maria Claudia leads the harvest teams each season.

4

Processing

Wash & Ferment

Sofia oversees fermentation and washing, controlling every variable to unlock each bean's potential.

5

Drying

Sun-Dried

Beans dry slowly on raised beds under the Quindio sun, turned by hand every few hours.

6

Quality

Cupping & Grading

Valentina cups every lot, scoring aroma, body, and acidity. Only 87+ scoring beans make the cut.

The Soul of Every Cup

Meet the Hands That Harvest

47 women. Four generations. One unbreakable commitment to growing the finest coffee in the Andes — and to keeping the harvest in women's hands, forever.

M

María Claudia

Lead Harvester · 22 years

"I have known each plant since it was a seedling. When I harvest, I am not just picking coffee — I am continuing a conversation with the land."

S

Sofía

Processing Specialist · 15 years

"The washing, the drying — every step is a choice. I choose quality every single time. That is what makes Zada different."

V

Valentina

Quality Control · 8 years

"My grandmother taught me that coffee speaks. You have to listen carefully — to the smell, the color, the weight of the bean in your hand."

The Impact

The Impact of Every Cup

When you choose Zada, you're not just buying coffee.
You're investing in a community.

320+
Families Supported

Every purchase directly supports farming families across the Quindio mountains.

1,200
Hectares Preserved

Shade-grown coffee protects biodiversity and the cloud forest ecosystem.

100%
Fair Wages

No middlemen. Every farmer receives above fair-trade prices, directly.

Zero
Intermediaries

From their hands to your cup. No brokers, no exploitation, no compromise.

"We don't just grow coffee. We grow futures."

— The Women of Zada

A Day on the Farm

Where Every Morning Begins
with Purpose

First Light on the farm

5:30 AM — First Light

Before the valley fog lifts, Maria Claudia walks her rows. She knows each plant by touch, reading the leaves like her grandmother taught her.

The Selection

2:00 PM — The Selection

Every cherry is inspected by hand. The women sort with extraordinary precision, separating by color, size, and ripeness. Nothing is rushed.

The Gathering

6:00 PM — The Gathering

As the sun sets over Quindio, the women gather. They share stories, check on each other's families, and plan tomorrow. This is community.

Zada Coffee — Caturra & Pink Bourbon

Two coffees.
One mission.

Caturra Coffee · Pink Bourbon · Quindío, Colombia

Roasted in Colombia · Product of Colombia

Our Two Coffees

250g · Roasted to order · Free shipping on orders over $45

Zada Coffee — Caturra Coffee
ZADA COFFEE
Mujeres del Quindío
Caturra Coffee
Single Origin Colombian Coffee
QUINDÍO · COLOMBIA
Flavor Notes · Dark Chocolate
· Red Fruits
· Panela
250 g
Single Origin

Caturra Coffee

Washed Process · Medium Roast

$16.99

A classic Colombian Caturra with remarkable clarity. The mountain altitude and meticulous hand-picking produce a clean, balanced cup with layers of complexity — a coffee that rewards you with every sip.

OriginQuindío, CO
Altitude1,700–1,900m
Weight250g

Flavor Notes

Dark ChocolateRich bittersweet cocoa depth on the finish Red FruitsBright berry and red plum notes in the cup PanelaUnrefined Colombian cane sugar — warm, complex sweetness
Zada Coffee — Pink Bourbon
ZADA COFFEE
Mujeres del Quindío
Pink Bourbon
Single Origin Colombian Coffee
QUINDÍO · COLOMBIA
Flavor Notes · Dark Chocolate
· Red Fruits
· Panela
250 g
Rare Varietal

Pink Bourbon

Natural Process · Medium Roast

$18.99

The Pink Bourbon is one of Colombia's rarest and most prized varietals — a genetic mutation of the classic Bourbon, found only at high altitude. Our women farmers nurture each plant for years before a single harvest. The result is extraordinary.

OriginQuindío, CO
Altitude1,700–1,900m
Weight250g

Flavor Notes

Dark ChocolateDeep, velvety cocoa — more intense than the Caturra Red FruitsVibrant raspberry and red cherry — distinctly fruity PanelaColombian raw cane sugar — caramel and brown sugar warmth

Make Every Cup Count

Brew It Right

R
Ratio1 : 15
°
Temperature93°C / 199°F
t
Brew Time3:30 – 4:00
1

Grind medium-fine

Burr grinder, medium-fine — like coarse sea salt. Use 22g coffee for 330ml water.

2

Bloom 30 seconds

Pour 44ml (2× coffee weight). Wait 30s — fresh coffee blooms visibly with CO₂ release.

3

Pour in slow circles

Add remaining water in 2–3 slow, circular pours. Keep water level consistent.

4

Serve immediately

Total brew: 3:30–4:00. Pink Bourbon is exceptional in pour-over — bright fruit notes shine.

R
Ratio1 : 12
°
Temperature95°C / 203°F
t
Brew Time4:00
1

Coarse grind

Grind coarse — like breadcrumbs. Dose 30g coffee for 360ml water.

2

Add water and stir

Pour all water at once. Stir gently to saturate all grounds.

3

Steep 4 minutes

Lid on, plunger up. Don't rush — the steep builds body and chocolate depth.

4

Press and pour immediately

Plunge slowly, then pour right away. Caturra's dark chocolate notes are exceptional here.

R
Ratio1 : 2
°
Temperature92°C / 198°F
t
Shot Time25 – 30s
1

Fine grind, 18g dose

Grind fine — like table salt. Dose 18g into a double basket.

2

Distribute and tamp

Distribute evenly, then tamp level with firm pressure.

3

Pull a 36g shot

Target 36g liquid in 25–30 seconds. Adjust grind to dial in timing.

4

Taste and adjust

Both coffees work beautifully as espresso. Expect panela sweetness and red fruit brightness.

This Is More Than Coffee

Join the Movement

Every cup of Zada is a vote for women's empowerment, sustainable farming, and a world where the people who grow your food are treated with dignity. This isn't charity. This is partnership.

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Instagram @coffee.zada
WhatsApp +57 302 275 6833
Website www.cofezada.com
Origin Quindío, Colombia

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