Colombian Black Condor

Colombia Black Condor — Tolima Highlands

Air-Roasted • Community Driven • High Elevation Grown

Colombia Black Condor is sourced from smallholder producers in the Gaitania region of Tolima — a historically significant area often considered one of the birthplaces of Colombian coffee. This region, once impacted by years of conflict, is now emerging as a leader in specialty coffee through collaboration, education, and renewed agricultural focus. Traditional Colombian varieties such as Caturra and Castillo are cultivated here, offering a balance of resilience and refined cup quality.

Grown between 1,650–1,950 meters above sea level, this coffee develops slowly in the cool mountain climate, allowing sugars to fully mature within the cherry. The result is a cup that is smooth and structured, with a natural sweetness and approachable complexity. Rich volcanic soils and high elevation contribute to clarity in the cup, while careful cultivation enhances consistency across lots.

Black Condor is part of a larger initiative known as the Black Condor Project — a collaborative effort connecting over 100 smallholder producers across more than 15 villages in Gaitania. The project was established to address a critical need for centralized processing and quality control, while also improving economic stability for farmers. Through this model, producers receive direct payments well above market rates and participate in ongoing education around fermentation, drying, and quality development.

Processing takes place at a centralized washing station developed in partnership with Forest Coffee and local producers. Coffees are fully washed, undergoing fermentation for 12–24 hours before being carefully dried on patios for 10–15 days. This structured approach ensures consistency, traceability, and a clean, balanced cup profile. Continuous feedback and training allow producers to refine their craft with each harvest, strengthening both quality and community.

Air-roasted in small batches at Passport Coffee

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