At Experiencia Cafetera, we're explorers.
Every time we reach a remote farm or a new area, we make great discoveries. Delicious ones.
The biodiversity in these mountains is incredible, and we're the lucky ones who get to taste the fruit. Cacao? Pitahaya? Trout? A huge avocado? Soursop? Not sure what these are? Then come and discover them with us.
A few of the things we've tasted
- Pineapple. Sweet and tangy, eaten fresh in slices or blended into juice.
- Cacao. The pod whose seeds become chocolate. The white pulp around the seeds is sweet and tart, and you can suck it straight off them.
- Passion fruit flower. The flower of the passion fruit vine (maracuyá in Spanish), white and purple with a fringed crown. The fruit that follows is tart and fragrant.
- Soursop. Guanábana in Spanish: a large green fruit with soft spikes on its skin and creamy white flesh, sweet and a little sour. A favourite for juices and desserts.
- Chilli sauce. Not a fruit, but it earned its place: a hot sauce made from fresh chillies. In Colombia, the table version is usually called ají.
- Yuca. Also known as cassava: a starchy root, not a fruit either, eaten boiled or fried alongside many meals.
- Pitaya. A cactus fruit, also called dragon fruit, with sweet white flesh full of tiny black seeds that you eat too.
- Avocado. You know this one, but maybe not this size.
Coffee is why we're here, but there is much more to taste along the way. To discover it with us, start with our coffee region tours.