San Vicente

About the Coffee

OCCICAFE is a cooperative based in La Plata, Huila, bringing together smallholder producers farming between 1,500 and 1,950 meters above sea level. The farms sit in the hills outside La Plata, where the elevation and steady climate help produce coffees with the balance and clarity that Huila has become known for. Since 2015, the cooperative has focused on improving quality across its membership.

In recent years, OCCICAFE partnered with Cofinet, a Colombian exporter focused on traceability and processing consistency, to sharpen their approach. That collaboration has pushed improvements at every stage, from how and when cherry is picked to how coffee is handled through washing and drying. The result is a more consistent lot across contributing producers, rather than a patchwork of varying quality. Caturra and Castillo are the two varieties here, both common in Colombia and selected for their reliability and clean cup profile.

This coffee is fully washed, meaning the fruit is removed before fermentation and drying, which tends to highlight the cleaner, brighter side of a coffee's character. From cherry to dried parchment, the handling at origin is careful and deliberate, which shows up in how the finished coffee tastes.

About Monogram

Ben Put, Justin Eyford, and Jeremy Ho started Monogram in Calgary after crossing paths as baristas and deciding that specialty coffee had an elitism problem they wanted to fix. Their first setup was a hand-built coffee cart. The Altadore cafe opened in 2014 and became the base for what followed. The three of them came from different backgrounds, music, health sciences, and development, but shared an interest in making good coffee feel less exclusive.

Monogram builds long-term relationships with their producers rather than buying on the spot market. They work directly with farms like Finca Takesi in Bolivia and Finca Deborah in Panama, where they've invested in understanding how growing conditions and processing decisions shape the final cup. Ben Put has won the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship, a reflection of how seriously the team takes coffee from sourcing through to preparation.