ABOUT NRC

OUR COFFEE IS 100% ARABICA AND COLOMBIAN, MADE WITH LOTS OF LOVE, PASSION AND EFFORT TO OFFER YOU THE BEST COFFEE EXPERIENCE FROM FARM TO CUP.


WE SUPPORT THE COLOMBIAN VALUE ADDED PRODUCTION IMPORTING AND DISTRIBUTING DIRECTLY FROM OUR FARMERS THEIR ROASTED AND EXPORT-GRADE GREEN COFFEE BEANS.

It all began eight years ago, on a November night in Santa Marta, Colombia.

Like many people, I grew up thinking coffee was a strong, bitter drink—something you needed sugar to enjoy. But that night, everything changed with a single sip.

A friend offered me a cup of coffee grown by indigenous communities in the Sierra Nevada lands. The aroma was rich and inviting. The taste? Unlike anything I had ever experienced -deep, smooth, and full of character-.


I had traveled many places tasting coffees, but nothing compared to that moment.

That’s when I knew: I had to share this with others.


We all rely on coffee to get through our day. But this isn’t just about caffeine, it’s about connection, culture, and craftsmanship. We call for the Not Regular Thinkers, those who value authenticity and inspiration.


Not Regular Coffee is a purpose-driven project born from that night. From a land of ancestral wisdom and unique biodiversity, we bring you carefully curated coffees, delivered to your door.


That night planted the seed. Your support helps it grow.

I hope a cup of Not Regular Coffee sparks something extraordinary in you.

ORIGINS

  • The Coffee 

    and It’s Origin

    Sierra Nevada de Santa Marta

    Between ancient and mountains rich biodiversity, shrubs with coffee cherries are born, swaying under the warm Caribbean breeze. The rich soil, protected under the shadows of avocados, guayacans, and cacao, nourishes a bean with chocolaty flavors, gives it a nutty sheen, and results in a cup with a balanced and creamy body that fills the palate with exceptional sweetness.

    This is my home, the Sierra Nevada, where I rest among the trees weaving dreams of coffee.

    Awaken your best self! You just needed a not regular coffee!


    Location: North

    Departments:

    Magdalena, Cesar, Guajira

    All the richness in one crop a year

    Naturally organic coffee is produced in Sierra Nevada, -the world’s highest coastal mountain- with ancestral tecniques.

    Coffee is mostly cultivated under the shadows with zero or very low deforestation impact.

    Key facts

    • This region’s coffee has nutty with chocolate notes.
    • It produces coffees with less acidity but more body and unique aroma.
    • Indigenous communities use their traditional methods processing naturally organic coffee.
    • The altitude between 900 to 1900 meters above sea level, with temperatures from 13 to 30° allows a climatic diversity that results in a consistent and flavorful maturation process for the beans.
    • The abundance of microclimates and soil variations yields naturally organic coffee with exceptional flavor profiles.

  • The Coffee 

    and It’s Origin

    Cauca

    Among volcanic mountains and páramos that give birth to rivers irrigating the fertile lands of Cauca, fruity and floral coffees emerge, rich in sun and wind, delighting the palate with their smoothness.

    The sun kisses the rich volcanic soil and blesses the bean with a flavor of cane syrup, resulting in a bright infusion, with medium body, that delights with its lemongrass flavor and sweet citrus acidity.

    My friend, the Andean condor, inhabits these sacred lands.

    Let your imagination soar with a NOT REGULAR COFFEE!


    Location: South

    Origin Cauca

    Volcanic Land of Cordillera de los Andes


    This region is renowned for its exceptional quality, consistently producing coffees celebrated for their remarkable acidity.

    Key facts

    • This area is closer to the equator, so coffee is grown at higher altitudes .
    • At night the temperature lowers, associated with relatively high altitudes, slowing the speed for coffee beans to ripen.
    • Acidity of coffee is High making fine coffees.
    • Cauca has Indigenous communities and African Colombian communities that use their traditional methods of processing coffee.
    • There’s also a lot of rich volcanic soil and the coffee has fruity and sweet notes.


PARTNERS AND PROJECTS

CAFE DEL ABUELO

Alberto, businessman and coffee grower who preserves the legacy of Don Pablo, his grandfather, through sustainable coffee farming, promoting economic revitalization in Marinka through agrotourism and biodiversity protection.

CAFETERITOS ANCESTRALES

Carlos, a retired militar found his life purpose in fighting to protect the the coffee legacy in the Sierra Nevada, working with the kids in the rural areas and the indigenous communities, developing their barista skills, language skills and international vision so they can see a sustainable future and financial independence in coffee.

CAFE CARIBE AND CAFETERITOS ANCESTRALES

Javier is an entrepreneur and coffee grower who supports generational transfer in the coffee industry through the Children's Barista Program in the Sierra Nevada with Carlos, the leader of CAFETERITOS ANCESTRALES programme; and works to promote roasting excellence in the Caribean region of Colombia

CAFE FLORENCIA

The Trochez family cultivates exceptional coffee with passion and dedication. They educate neighboring coffee growers in sustainable practices and contribute to improving coffee quality while boosting community income.