At Robledo's Kaffe, every cup tells a story.
We carefully select beans from regions known for their unique flavor profiles, altitude, and traditional processes, honoring our Colombian heritage while exploring other exceptional origins.

Antioquia, Colombia

Roast: Medium
Tasting Notes: Chocolate, dried orange, and berry
Altitude: 1,300–1,500 m
Varieties: Castillo, Caturra, Colombia, Typica
Process: Fully washed and dried in solar dryers
Soil: Volcanic loam

 Flavor Experience:
Smooth and balanced with a bright touch of fruit.
Perfect for Drip, Chemex, V60, or French Press.

"This coffee is grown in Medellín's highlands, where cool mornings and fertile volcanic soil create vibrant, aromatic beans."

Bali, Indonesia

Roast: Medium‑Dark
Tasting Notes: Earthy, chocolate, brown sugar, and subtle spice
Altitude: 1,200–1,600 m
Varieties: Typica and local hybrids
Process: Wet‑hulled (Giling Basah), sun‑dried
Soil: Rich volcanic

Flavor Experience:
Full‑bodied and rich with a smooth, sweet finish.
Ideal for French Press, Moka Pot, Espresso, and Cold Brew.

"Grown in the lush mountains of Kintamani, Bali coffee reflects the island's volcanic terroir and centuries of tradition."

More Origins Coming Soon

Our mission is to bring you the best small‑batch coffees from around the world.
Every new origin is carefully cupped, roasted, and matched with brewing recommendations to highlight its natural flavors.

How to Enjoy Each Origin

Check our Brewing Guide to discover the best methods to prepare each coffee and unlock its full flavor potential.

"From the mountains of Colombia to the volcanic soils of Bali, Robledo's Kaffe is a journey in every sip."