Colombia - Suukala

• Region Cauca
• Growing altitude 1800 - 2000 msl
• Varietals Tabi, Caturra, Colombia
• Process Washed
• Taste notes Cacao, Brown Sugar, Lemon

Suukala: Sweetness Rooted in Tradition

“Suukala” is the Wayuu word for “sweet”, reflecting the rich cultural heritage of Colombia’s indigenous communities. Inspired by the traditions and connection to the land found across the region, this coffee celebrates the dedication of the producers who bring it to life.

Rooted in Community and Sustainability

This lot is produced by the members of SICEET, an indigenous-rooted coffee growers’ association based in Toribío, Cauca. Established in July 2011 following a coffee growers’ assembly in Tacueyó, the association brings together 218 members, all committed to producing specialty coffee while protecting their natural environment.

Supported by the NASA project and the environmental economic councils of each reserve, SICEET works to strengthen the local economy and provide a sustainable livelihood for its members and their families. By balancing coffee production with environmental care, the association continues to build a future that respects both its people and the land they call home.

Growing a More Sustainable Future

By the end of 2019, SICEET members had established a diversified agroforestry system, combining traditional knowledge with external expertise, practices, and technologies. This approach supports food autonomy, promotes a balanced diet, and encourages a more resilient agricultural system that works in harmony with the surrounding environment.

Today, 55 coffee growers within the association are certified under the Rainforest Alliance seal, demonstrating their commitment to responsible farming practices and a more sustainable future for coffee production.

Traditional Processing, Carefully Crafted

Each coffee is processed on the farm using traditional methods and small pulping machines. Once pulped, the beans undergo dry fermentation in tiled tanks for 12–16 hours, allowing the process to develop naturally before drying begins.

The coffee is then dried slowly for 7–10 days on raised beds inside parabolic drying tents. This careful approach helps ensure consistent drying while protecting the quality of the beans, preserving the character of the coffee and the dedication of the community behind every harvest.