01
One real lot
The coffee at the farm is the coffee taken into the roasting session.
Specialty-coffee experiences · 1–5 days · Bogotá
Follow one exceptional coffee from cup to origin, and into the roaster.
Meet the producer behind a competition-caliber lot, understand how it was grown and processed, then develop your own roast beside one of Colombia's leading roasters. Six guests maximum.
- days
- 1–5
- base
- Bogotá
- guests max
- 6
- languages
- EN · ES
Not another generic coffee tour.
Most tours show you how coffee is made. Cup to Origen follows one selected lot across two days so you can understand why this coffee tastes the way it does, and how your roasting decisions can change it.
02
A working producer
The farm is selected for coffee quality and learning value, not simply convenience.
03
Your own decisions
The group develops, roasts, evaluates, and revises its own profile.
Three ways in
The full immersion follows one lot across two days. Both days also exist on their own. Same standard, same small groups, different depth.
1 day · Bogotá + farm
Origin Day
From US$195 per guest
The farm day on its own: a specialty cup in Bogotá, the sensory drive, an actively working producer selected for coffee quality, not convenience or bus access, lunch at origin, processing, and a guided origin cupping. Back in Bogotá by evening.
- A named, working producer, never a tourist-set finca
- Small group, six guests max, with a guided cupping
- Private round-trip transport and lunch included
1 day · Bogotá
Once a weekRoast Day
From US$195 per guest
One day inside the craft of roasting: a morning specialty-café walk with Natalia, then green analysis, a live reference roast, your group's own profile, and a blind cupping with Juan.
- Runs once a week, limited seats
- Hands-on roast development with Juan
- Take-home roasted samples
2 days · farm + roastery
The flagshipThe Two-Day Immersion
From US$350 per guest
The complete arc: Origin Day and Roast Day, back to back, following one lot. Only immersion guests roast the same coffee they met at the farm the day before.
- Same lot across both days
- The full cup → origin → roast narrative
- Roast passport and lot dossier
Roast Day comes once a week. Natalia opens the morning in Bogotá's finest specialty cafés; Juan commands the roaster through the heart of the day; and everyone finishes together around the cupping table.
One lot, three movements
Specialty café · Bogotá
Taste it
Begin with the finished cup. Learn to separate what the variety, the process, the roast, and the brew each contribute, then carry that sensory question to the farm.
Producer & farm · Origin
Trace it
Walk the farm with the person who grew the lot. See picking, fermentation, drying, and quality control as deliberate decisions, not scenery.
Roastery · Bogotá
Develop it
Read the green coffee and interpret what it asks for. Sample roasts and Juan's live reference set the baseline, then the group develops, roasts, and blind-cups its own profile.
Día 1 · Day 1
Day 1: Understand the lot.
From a specialty cup in Bogotá to the farm where the featured lot was produced. The drive itself is part of the curriculum, aroma samples, process cards, and the questions that make the farm visit legible.
- Bogotá café
- Sensory drive
- Producer & farm
- Lunch at origin
- Processing
- Origin cupping
- Return to Bogotá
The featured lot
“The lot is not a prop. It determines the farm, the questions, the roast, and the cup.”
Example featured lot
ExampleThis is a filled-in example of the format, not a real departure's lot. The real farm and producer for each departure are announced once confirmed.
- Departure
- CTO-2026-10A
- Producer
- Example: a multigenerational family farm
- Farm
- Example: a high-elevation farm in Huila
- Region
- Huila (example)
- Municipality
- Pitalito (example)
- Elevation
- 1,750 masl (example)
- Variety
- Caturra, Castillo (example)
- Process
- Washed (example)
- Harvest
- 2026 main harvest (example)
- Published score
- 86 pts (example, illustrative only) · Illustrative example, not a real cupping score
- Distinctive feature
- Example: a bright, floral cup with a clean, sweet finish
- Traceability
- Single producer, single lot, same green coffee on both days
Día 2 · Day 2
Day 2: Develop your expression.
Juan develops the professional reference while the group builds its own sensory goal and roast strategy. After lunch, compare the curves and cup the results blind. Then decide what you would change.
- Green analysis
- Roast strategy
- Live roast
- Lunch
- Blind cupping
- Revision
- Take-home samples
Your hosts
Natalia
Curator & host
Natalia curates the coffee, producer, cafés, route, and conversations that connect both days. Her role is part host, part translator, and part sensory guide, making technical coffee knowledge understandable without flattening it.
Juan
Roast development lead
Title and credentials pending confirmation and permission.
Juan leads the roast-development portion of Day 2, showing how a professional reads green coffee, defines a sensory objective, and turns that intention into a roast curve.
Who this is for
- Curious travelers who want substance
- Home brewers and coffee enthusiasts
- Baristas, café owners, and roasting teams
- Colombian and Latin American guests seeking deeper access
You do not need professional experience. You do need curiosity and a willingness to taste carefully.
Upcoming departures
Small groups, four to six guests. English, Spanish, or bilingual depending on the departure.
CTO-2026-10AFounding departure
The Two-Day Immersion
2 days
- Day 1
- Thu, Oct 15, 2026
- Day 2
- Fri, Oct 16, 2026
- Language
- Bilingual
2 seats left
Lot confirmed
US$350
Book by Mon, Oct 5, 2026
CTO-2026-10B
Origin Day
1 day
- Date
- Tue, Oct 20, 2026
- Language
- Spanish
Available
Lot confirmed
US$195
Book by Tue, Oct 13, 2026
CTO-2026-10C
Roast Day
1 day
- Date
- Fri, Oct 23, 2026
- Language
- Bilingual
Available
Lot confirmed
US$195
Book by Fri, Oct 16, 2026
Good questions
Is this suitable for coffee beginners?
Yes. You do not need professional experience, you need curiosity and a willingness to taste carefully. Technical details are explained in plain language rather than diluted, and groups are small enough that no question goes unanswered.
Is this a farm tour?
No. The farm visit is one movement of a larger structure. The experience follows one selected lot from a specialty cup in Bogotá to its producer, and then into a roast-development session where the group creates its own profile. The farm changes with the lot; the standard does not.
Is the featured coffee really the same lot used on Day 2?
Yes, literally. The same green lot cupped at origin is delivered to the roastery in advance, analyzed, pre-roasted into reference profiles, and used for the live roasts. That continuity is the entire point of the experience.
Do we roast coffee ourselves?
Yes, collaboratively. Juan develops the professional reference; the group then agrees on a sensory goal and builds its own profile under his supervision, with every guest holding an active role. You cup the results blind and decide what you would revise.
Do we sleep at the farm?
No. We return to Bogotá at the end of Day 1. Go deep without giving up your Bogotá hotel.
Which meals are included?
Lunch on both days, at the farm with the producer on Day 1, and with Juan on Day 2: plus every featured coffee, brew, tasting, and cupping across the two days.