Colombia Sierra Nevada de Santa Marta
Floral, citrus and caramel coffee grown under native trees on the highest coastal mountains in the tropics.
The Sierra Nevada de Santa Marta rises from Colombia's Caribbean coast to snow-capped peaks. Indigenous farmers grow coffee on its slopes under native shade, and the cup is floral and citrusy with caramel and honey.
Sensory profile
How it unfolds
Where it sits
That is 92 mg in one serving (8 oz cup (240 ml)), a concentration of 38.3 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
| Brewing method | Pour-Over or Drip |
|---|---|
| Coffee-to-water ratio | 1:17 |
| Dose & yield | 14.4g → 240g |
| Grind size | Medium (Filter) |
| Water temperature | 199°F / 93°C |
| Target brew time | 4–5 min |
| Serving | 8 oz cup (240 ml) |
What you need
- 14.4 g whole coffee beans, freshly roasted
- 240 g filtered water at 93°C
Required gear
- Cone or flat-bottom dripper
- Paper filters
- Gooseneck kettle
- Burr grinder
- Scale accurate to 1 g
- Timer
- Server or carafe
Step-by-step protocol
- 0:00Rinse the paper filter with hot water, discard the rinse, and add 14.4 g ground medium (filter). Level the bed.
- 0:00Start the timer and pour 29 g of water at 93°C, wetting every part of the bed. Let it bloom.
- 0:45Pour in slow spirals up to 144 g total, keeping the bed submerged and the level steady.
- 1:30Final pour up to 240 g total. Give the dripper one gentle swirl to settle the bed flat.
- 4:30Drawdown should finish around here. Swirl the server and serve.
What it may be good for
A number worth knowing
We list about 92 mg for an 8 oz cup.
Grown under shade
Coffee on the Sierra grows among native trees and shrubs, a shaded system that also gives shelter to wildlife.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
- Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps.
The Sierra Nevada de Santa Marta rises from Colombia's Caribbean coast to snow-capped peaks. Indigenous farmers grow coffee on its slopes under native shade, and the cup is floral and citrusy with caramel and honey.
Origin & Story
The Sierra Nevada de Santa Marta is an isolated mountain range in northern Colombia, only about 42 kilometers from the Caribbean coast. Its two highest summits, Pico Cristóbal Colón and Pico Simón Bolívar, reach about 5,700 meters, and the range is called the highest coastal mountain range in the tropics.
It is also a homeland. About 30,000 indigenous people from four peoples, the Kogui, Arhuaco, Kankuamo and Wiwa, live in reserves on its slopes. The range became a national park in 1964 and a UNESCO Biosphere Reserve in 1979, with more than 440 bird species, 44 of them found only in Colombia.
Coffee reached the mountain in the mid-18th century and is now an important crop for these communities. It grows above 1,200 meters, and some of it above 1,700, mixed with native trees and shrubs rather than planted in open fields. Importers say the Arhuaco make up most of the coffee growers, and a cooperative, ANEI, founded in 1995, organizes the Arhuaco coffee trade.
Shade and altitude suit a cup like this: floral and citrus on top, caramel in the middle and honey in the finish. It works well as a pour-over or drip coffee.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 75/100 |
| Acidity | 80/100 |
| Bitterness | 40/100 |
| Body | 65/100 |
| Aroma | 85/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Colombia Sierra Nevada de Santa Marta?
One serving, 8 oz cup (240 ml), contains approximately 92 mg of caffeine.
What temperature should I use for Colombia Sierra Nevada de Santa Marta?
Target 93°C (199°F).
How long should Colombia Sierra Nevada de Santa Marta be extracted?
Timing: 4–5 min. Method: Pour-Over or Drip. Ratio: 60g per litre water. Grind or leaf format: Medium (Filter).
Who grows coffee in the Sierra Nevada de Santa Marta?
Mostly indigenous communities: the Arhuaco, Kogui, Wiwa and Kankuamo peoples. Importers describe one cooperative with around 700 farming families drawn from all four groups.
Why is the Sierra Nevada de Santa Marta special?
It rises from near the Caribbean coast to about 5,700 meters, making it the highest coastal range in the tropics, and it is a national park and a UNESCO Biosphere Reserve with thousands of plant species and hundreds of bird species.
Who should avoid Colombia Sierra Nevada de Santa Marta?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hario V60 Size 02 Ceramic Dripper
In this recipe: Cone or flat-bottom dripper
Affiliate link: CupCura may earn a commission if you buy, at no extra cost to you. We have not tested this product ourselves. Disclosure
Drinks like this one
Hario V60 Colombian Geisha Pour-Over
Jasmine, lemongrass and peach nectar from Colombian Geisha, poured slowly through a V60.
Specialty CoffeeColombian Bourbon Sidra Coffee
Mango, cacao and lime from Sidra grown around Pitalito, in southern Huila.
Specialty CoffeeColombia Huila Pink Bourbon Coffee
Rose, passion fruit and panela from Pink Bourbon, a coffee that is not what its name says.
Specialty CoffeeColombia Sugarcane Decaf Coffee
Caramel, citrus and cocoa from Huila coffee, decaffeinated with a solvent made from sugarcane.