An unforgettable trip trough the colombian essence. You will ride above amazing landscapes, meet incredible people, taste and smell coffee from the plantation and much more.
We will pick you up in Matecaña International Airport and drive to our first lodging, “Finca del Café” a place where you will learn all about Colombian coffee cultivation and production. After this insightful tour, we will enjoy a typical lunch. After some chilling time, we will reconvene in the evening for an overview of the next adventures.
Begins with a light, but fortifying breakfast at 6:30 AM at the Coffee Farm. Our journey begins at 7:30 AM by crossing Santa Rosa to begin our 9 km ascent. This part of the trip takes us through scenic coffee fields, fruit plantations, and native forests. The final 4 km of this 26 km trek is a descent to La Florida. Our ride concludes with a short ride alongside the Otun River until we reach the Otun Nature Reserve, where we will be spending the night. There is an optional forest walk at the end of the day for those who still have the energy for exploration on foot.
Begins with some birdwatching before we begin our descent to La Florida. After 4 km of hard riding uphill, your efforts will be rewarded with stunning views. After 15 km of riding along dirt roads, we reach a larger road that takes us to Salento, a scenic town near Cocora Valley. You will have plenty of time on this afternoon to relax at Reserva El Cairo, our home for the evening. You have the option of various nature walks or even horseback riding before dinner.
We take the La Linea route towards Toche town, a difficult, but gorgeous ascending path that leads us to a beautiful area full of wax palm trees, Colombia’s national tree and the tallest variety of palm tree in the world. We return to Reserva El Cairo for a late lunch and free time in Salento to explore and Enjoy this typical and magical place.
– Shuttle Pereria or Armenia Airport to Coffee Region and return the last day.
– Support vehicle
– Accommodation 4 nights in country houses, natural reserves and typical coffee farms.
– Breakfast days 2,3,4 and 5
– Lunch days 1,2,3,4 and 5
– Snack and hidration during the rides
– Coffee tours day 1 in Finca del Café
– Trekking in Otun reserve day 2
– Trekking or horse ride in El Cairo Reserve day 3
– Bicycle rent (rim 27.5, shimano groupset acera, hydraulic disc brakes, front suspension, aluminium frame)
– Helmet rent
– Medical insurance
– Bilingual guides
– First aid assistance
– Basic mechanic assistance
– Coordination with local police
– Radio communication
– Photographic report posted in our social networks
(We can set different menus like trout, Grilled chicken breasts, salads, beefs, etc)
A tamale (tamal in Spanish, tamalli in Nahuatl) is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed in a corn husk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, rice, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers.
Bandeja paisa, (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter) with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.
The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beanscooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa,hogao sauce, black pudding (morcilla) and avocado.
Sancocho (from the Spanish verb sancochar, “to parboil”) is a traditional soup (often considered a stew) in several Latin American cuisines derived from the Spanish dish known as cocido. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Panama, Peru, Dominican Republic, and Venezuela.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, cow ribs, fish and ox tail) along with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some even top it off with fresh cilantro, onion and squeezed lime—a sort of “pico de gallo”, minus the tomato; it is also usually served with a side of sliced avocado, and a plate of white rice, which is usually dipped in with each spoonful of soup.
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Air transport: We can schedule air transport for you and your group from Bogota to the Coffee Region with advance notice.