In the gentle mountainous region of Fusagasugá, at an altitude of 1,700 meters, lies Hacienda Coloma. It is in this Colombian soil—rich, humid, and vibrant—that the raw material for this rum is born: two varieties of sugarcane, to which is added the family and coffee history. Coloma, born from the dream of Alberto Constain Medina, first devoted itself to growing coffee before devoting its knowledge to the creation of a rum that celebrates its origins.
The rum is aged in ex-American oak bourbon barrels, where it rests for eight years, capturing the breath of time in the wood: timid vanilla, hints of caramel, and deep tannins. Then comes the finishing touch—three months of subtle immersion—in barrels that previously held Coloma coffee liqueur. This almost minute contact with the roasted coffee imprints an aromatic signature on the heart of the rum: notes of mocha, melted chocolate, and toasted almond.
