Ticuna (José and Kyle)

Café Ticuna represents a long-term partnership between Colombian coffee producer José Jadir Losada and U.S.-based coffee professional Kyle Bellinger. The two met in 2014 in Garzón, Huila, while Losada was managing a family farm and working for a local cooperative, and Bellinger was sourcing coffee for a U.S. roaster. Their professional relationship evolved into a formal partnership between 2015 and 2017, during which they acquired three farms in the Suaza and Garzón regions of Huila, collectively establishing the Café Ticuna project.

This collaboration serves as the foundation for their broader work in the coffee industry, including the founding of Osito Coffee, an importing company that facilitates direct trade relationships. While Osito has grown to encompass broader sourcing operations in Colombia and Brazil, Café Ticuna remains a distinct, focused project dedicated to agricultural experimentation and the pursuit of exceptional cup quality.

The project is characterized by its commitment to growing high-demand, often difficult-to-cultivate coffee varieties. The team has invested heavily in their farms—such as El Mirador, El Diviso, and El Esquilino—to explore how specific cultivars perform within the unique microclimates of Huila. Notable varieties associated with the project include SL-28 and Pink Bourbon, the latter of which has been a subject of ongoing interest regarding its genetic identity and potential for future testing with organizations like World Coffee Research.

Processing innovation is a hallmark of the Ticuna project. Beyond traditional washed methods, the team has implemented specialized techniques, including a form of lacto-fermentation they refer to as 'salmuera.' These methods are designed to enhance the inherent characteristics of the coffee, resulting in profiles often noted for their clarity, vibrant acidity, and complex fruit notes, such as peach, berries, and citrus.

For the specialty coffee industry, Café Ticuna is viewed as a significant example of producer-importer collaboration. By maintaining direct control over both the agricultural production and the export process, Losada and Bellinger have created a platform that allows for rigorous variety separation and experimental processing that might be difficult to achieve in larger, more conventional supply chains.

The project’s output is highly regarded by specialty roasters, who often highlight the rarity of being able to taste distinct variety separations from the same terroir. This transparency and focus on the intersection of variety, processing, and geography have made Café Ticuna a notable reference point for roasters and consumers interested in the technical evolution of Colombian specialty coffee.

Today, the project continues to evolve, balancing the challenges of small-scale, high-quality production with the realities of agricultural yields. Whether through individual variety releases or field blends, the work of José and Kyle remains a testament to the dedication required to push the boundaries of what is possible in coffee cultivation and processing.