Our Origins

From Colombia’s highlands to your cup.

Agasia’s coffee story begins in Colombia.

Our sourcing centres on the Huila region, a region known for high-altitude coffee production and expressive Arabica coffees.

For Agasia, origin is not background information. It is part of the flavour.

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Colombia

Colombia has a coffee culture built around altitude, diverse growing regions and generations of coffee production.

For Agasia, Colombia provides the foundation for a sensory approach to specialty coffee.

We focus on coffees whose origin and processing can contribute distinctive aroma, sweetness, acidity, texture and finish.

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Huila

Where altitude becomes character.

Our Agasia coffees are grown at 1,800 metres above sea level in Huila, Colombia.

The combination of growing environment, coffee variety, processing and fermentation contributes to the final character of each lot.

The result is a coffee with room for sensory exploration.

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The Farm

We believe the farm should never disappear behind the final package.

Our coffee is grown at Finca Renacer, worked by the Padilla family, in the Huila region of Colombia at 1,800 metres above sea level.

This direct relationship allows us to trace every lot back to the farm and the family behind it.

Farm

Finca Renacer

Producer

Familia Padilla

Altitude

1,800m

Estate

Huila, Colombia

Altitude

1,800 metres

Grown at 1,800 metres above sea level at Finca Renacer, Huila. Altitude shapes the rate at which cherries develop, contributing to acidity, sweetness and flavour clarity.

Variety

Colombian Gold

All four Agasia compositions share the same Colombian Gold variety, known for structured body, refined acidity and depth of flavour, the foundation for our expressive profiles.

Processing

Processing begins after harvest and plays a major role in how coffee develops. Agasia uses the FruitAlchemy™ honey process, a controlled fermentation technique that enhances natural fruit character.

Fermentation

Fermentation is one of the most influential stages in developing a coffee’s sensory character. Time, environment and process affect how aroma, acidity, sweetness and texture are expressed.

Roast

Origin provides the raw character. Agasia coffee is medium-roasted in small batches, with profiles developed around the characteristics of each composition.