COLOMBIAN COFFEE

ITS TRADITION SAYS IT ALL

Colombia is famous for its mild, well-balanced coffee. 

And coffee farmers in the Colombian Andes region are committed to producing high quality coffee, where ripe coffee cherries are hand picked to extract the coffee beans. The beans are then dried and roasted, for export to the world, helping keep billions of people. But THE OTHER SIDE OF COFFEE® uses the outer fleshy pulp (also known as cascara or husk), which makes up about 45% of the volume of the coffee cherry.

100% COLOMBIAN COFFEE

100% ARABICA

100% NATURAL

SUSTAINABILITY

& RESPONSABILITY

NATURE AND PEOPLE

THE OTHER SIDE OF THE STORY

For centuries, coffee growers have discarded the fruity pulp from coffee cherries, creating agricultural waste that contaminates rivers and waterways in the world's coffee growing regions. At THE OTHER SIDE OF COFFEE we believe that by resourcefully using coffee fruit pulp for our delicious beverage, we are helping to conserve the surrounding ecosystem and people. 

 

For that reason, we’re committed to giving back 2% of our profits to support conservation of rivers in Colombia's coffee-growing regions and social programs benefitting coffee farmers and their families.

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