We are pleased to again offer coffee from the 800-acre Hacienda El Roble estate next to Panachi National Park in Colombia. Founded in 1840, the coffee from the farm was named Mesa de Los Santos by the founder Telmo J. Dias. Priests had tasted the coffee and declared it to be so good that the coffee was worthy of being served at the “Table of the Saints.”  Telmo managed the estate with generosity, integrity and an eye for perfection; these principles have been carried out by Telmo’s grandson Oswaldo Acevedo, who manages the farm today.

Oswaldo is a proponent of human welfare, paying wages well above the minimum and offering free health care and education assistance for workers’ children. He also offers housing assistance, insurance for work disability and retirement pensions. The farm’s practices of no chemical use help to protect the health of the workers and the environment.

This stunning estate is home to migratory birds and a sanctuary for wildlife. The coffee is grown under a canopy of native shade trees.  Portions of the estate are undeveloped and left as a natural tropical forest.  An eco lodge has been built, so visitors to the farm can enjoy the natural beauty of the farm and its preserved natural habitats.

This new generation of coffee is “the real deal” for the environment, Oswaldo likes to say. The farm’s environment in Colombia– the mix of altitude, temperature, topography, sunshine hours, shade and rains–offers the best blend for growing quality coffee. Continuous research has allowed the farm to produce coffee with a unique process that ensures high quality and protection of the environment.

The flavor profile is an aromatic coffee with floral and spice aromas, dark chocolate flavor notes, apple acidity, a sweet finish and a well-founded balance.

The quality of the coffee continues to be worthy of the “Table of the Saints” over 184 years after its founding.  The coffee was first tasted by Amrita Certified Pure® 's president Anne Valdez in the early 1990s.  That very first sip of coffee with Oswaldo was just as sweet, chocolaty, smooth and well-balanced as it is today.