Our origin

From the Sierra Nevada, the heart of the earth, the vital and primary source of all energy, comes Café La Tagua. Harvested in the "Línea Negra" or Sei Shisha, the area's ancestral territory, where sacred sites of the local indigenous groups still exist, this coffee seed grows, drawing on one of the points where the world's transcendental energy flows most strongly, recharging the roots of the area's native trees that tower over the fields of the La María farm.

Respecting the earth's cycles, La María only delivers one coffee production per year between the months of December and March. Local communities and ancestral peoples like the Wiwas participate in this process, requesting permission from the Sierra to work its soil and extract its energy and nutrients, transforming them into coffee beans.

The melting snowfall flows naturally through the La Tagua plantations, giving them the privilege of being one of the first farms to receive the stream that flows down from it, benefiting every plant in the field. Bean by bean, local workers harvest the crop by hand, selecting the best coffee cherries. After pulping and processing, they are carried by mules that descend from the mountain, bearing the heritage of our ancestors. A coffee of such special origin that it manages to deliver balance and well-being in every sip, transporting you to the heart of these lands from the very first drop.

But the experience doesn't end there. Café La Tagua seeks to raise awareness; beyond a cup of coffee, it aims to provide knowledge by educating its consumers through a journey of sensory experiences they can enjoy while drinking it, making this ritual easy, exciting, and pleasurable.