Colombia Bethy Plazas 121 Project

A delightful and exquisite Colombian coffee grown by Bethy Plaza Vidal through our direct trading relationship.

From: £5.60 per 125g

Rated 4.50 out of 5 based on 2 customer ratings
(2 customer reviews)




Product Description

Colombian coffee – Bethy Plazas 121 Project

Region: Popayan

Altitude: 1600 metres

Farm: La Esperanza


This Colombian coffee is grown through a ‘121 Project’ direct relationship with the farmer, in partnership with green coffee traders, D R Wakefield.

Bethy Plaza belongs to the Nasa people indigenous to Colombia and lives in the village of Cerro Alto in northwest Popayan. She is a native Nasa Yuwe speaker, an endangered language of the region.

The Colombian coffee is picked by hand from shade grown trees and de-pulped the same day. The beans are fermented for 16 hours prior to washing and drying in a solar parabolic dryer. The coffee then goes to the co-operative mill for grading and export and the removed pulp is reused on the farm as fertiliser.

The direct relationship means that we forward-buy Bethy Plazas entire coffee harvest, ensuring we continue to receive exceptional coffee and she receives a guaranteed source of income for her workers and family.

We roast this exceptional coffee medium which lends rich notes of chocolate and ripe fruit.

We recommend brewing this coffee as a filter or pourover. Use 18g of coffee per 250ml of water.


H.R. Higgins sources all of its coffee through long-established relationships with individual coffee farms, cooperatives and trusted coffee partners. In most cases, we have direct relationships with farmers which span decades.

Sustainability is a hugely important factor to us as a business and now, more generally in the wider coffee industry. The most important part of the entire
coffee process is that the coffee farmers, their families and their communities
all benefit from our relationships. Specifically, we work with farms that care for
the local environment, and support both their workers and their families. This is the first and most crucial step in the process of producing exceptional coffee.

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