DIRECTOR | HELMUT ULLRICH
EL ORIGEN FARM| SIERRA NEVADA
Soul Seed is a dream; It is the campesino force united to produce the best organic coffee in the Sierra Nevada, a tertiary rich in the production of coffee, cocoa, fruit trees among others. This dream has led the farmer of the region to participate and to involve their knowledge of generations in planting and harvesting coffee resulting in incredible organic varieties of specialty, which gives us the possibility of experimenting with flavors, aromas, colors and unique preparations.
We are very happy to be able to support this Colombian land and to make known through Soul Seed the love we dedicate to the production of coffee with organic and sustainable planting methods.
Our interest is to give you the best specialty coffee and with your support continue to develop an ecosystem of awareness in planting and production of coffee in Colombia.
Enjoy a cup of best quality coffee freshly roasted and served by our baristas at Ikaro Cafe in Santa Marta!
Together with our international partners, we provide full transparency on our wages for our workers.
We proudly export green coffee to our partners in Europe and Canada.
WE ARE FARMERS, ROASTERS & BARISTAS
From the seed to the roasted bean and the final cup of coffee, we do our best to guarantee great quality and transparency.
Drying of black honey processed coffee
OUR PROCESSING METHODS
After many trials and errors, we developed the perfect processing
techniques for various coffee flavours.
HONEY - DOUBLE FERMENTED - WASHED
- Honey processed: "Pulped natural" or "honey process" is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets its name from. There are three types depending on the sugar level of the mucilage: yellow, red and black. Taste: A pleasant middle ground with an extra hint of sweetness. Complex, sweet, heavy-bodied, and with a mellow acidity, honeys are delicious! Available as City Roast
- Double fermented: In the double fermentation processing method, farmers let the coffee cherries pre-ferment before de-pulping them while closely monitoring their sugar levels and temperature. After pulping, beans get fermented for a second time until ready to be washed. Taste: The sugars in the coffee bean are left to ferment, this gives the bean a richer and exceptionally complex taste. Available as City Roast
- Washed: This process involves the removal of the cherry which afterwards are processed in fermentation tanks for 18 hours. The fermentation process removes the remaining flesh and mucilage. Then they are washed with water until clean and ready to be dried on African drying beds. Taste: Clear and vibrant notes. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine. Available as City & Cinnamon Roast
OUR ROAST TYPES
Our light roast coffee preserves the unique characteristics of the bean. It has a crisp acidity, a mellow body and bright, fruitful flavours.
Used for: Kemex, French Press, V60, Syphon
º Kemex filter coffee - Cinnamon Roast
Our dark roast coffee has low acidity and tends to reveal caramel, chocolate and nut flavours. We choose not to roast it too dark to maintain the original characteristics of the bean.
Used for: Espresso machine, Bialetti, Aero & Nano Press
º Espresso machine - City Roast
WHERE IS SOUL SEED COFFEE AVAILABLE?
OUR INTERNATIONAL PARTNERS
Since 2018 we are successfully exporting speciality coffee from Colombia to Europe and Canada.
YOU CAN ORDER YOUR BAG OF COFFEE IN OUR ONLINE SHOP!