Roasted in the highlands.
Served frío.
Frio sources beans from small growers across Huila and Nariño, then roasts every batch specifically for cold extraction — slow-steeped, low-acid, and built for drinking over ice.
From highland to glass.
Four steps, no shortcuts. Every one of them exists because cold coffee falls apart if you skip it.
Origin
Grown at altitude on small family farms across Huila and Nariño, hand-picked at peak ripeness — the only way single-origin coffee is worth the name.
Roast
Roasted in small batches to a profile built specifically for cold extraction. Hot-brew roasts turn bitter and thin when steeped cold — ours don't, because they were never meant to be brewed hot.
Cold-steep
Coarse-ground and steeped in cold water for sixteen-plus hours. No heat means no bitterness — just the sweetness and body the bean actually has.
Serve
Filtered, concentrated, and ready over ice — or cut with milk, water, or tonic. However it lands in the glass, it's still Colombian at the core.
Also available at your event.
Weddings, corporate events, outdoor markets — we bring the coffee bar to you. Packages are built around your group and your day.
"Frío means cold. It also means clarity — no bitterness, no rushed batches, no compromise on where the bean came from." The Frio Ethos
More frío, on Instagram.