Passo & Pour is a band of culinary nomads that use fresh, locally-sourced ingredients to forage, grow, infuse, dehydrate, and package our modern agri-cultural products at origin in the remote mountains of Colombia. Our limited production batches are shipped directly to our fellow culinary rebels, chefs, and foodies across the globe, allowing them to taste the biodiverse, tropical flavors of Colombia.
Tropical botanist meets creative adaptation. Passo & Pour's free range of agri_cultural products is a philosophical exploration of Colombia's vast array of ecosystems, terroir, and biodiversity. Artisanally crafted in a 'UNESCO' World Biosphere Nature Reserve; this timeless place offers an untamed, creative inspiration to conceptualize a limitless culinary collection that pays homage to each ingredient.
PASxPOR humbly accede to the need to continue research and culinary experimentation within Colombia while embracing traditional processes and local culture. The 'Nomad Culinary Lab' by Passo & Pour is committed to the exploration and advancement of Colombia as a gastronomic powerhouse of agricultural transformation.
PASxPOR sets the benchmark for origin-based social impact with hyper-local sourcing, production, and packaging in a recovering conflict zone. Making a genuine impact for us is simple: buying agricultural ingredients directly from our neighboring farmers and friends we know. Made at origin in these remote mountains means jobs where few exist and food on the table for a small, isolated community in Colombia's Sierra Nevada de Santa Marta Mountains.
ONCE A REFUGEE, NOW A NEIGHBOR
The story of PASSO & POUR by the nomad started with a short three-week work trip as a family (husband, wife, & two young children) from Philadelphia, U.S.A., to Colombia to produce and export a container of 'unprocessed' cane sugar for coffee shops in partnership with an indigenous Arhuacos community. Three years later, as COVID refugees making the best of a complicated situation, we are neighbors making a local impact by producing and operating PASxPOR with the community's support.
Culinary origin to cocktail, kitchen, pocket, or cafe means there are zero middlemen in our process; PO&PR is part of a vertically integrated operation with our own HEIRLOMA, S.A.S. in Colombia that sources agriculture direct from remote family farmers. PO&PR products are then all handcrafted in our own U.S. F.D.A., internationally registered production facility, and exported global-direct by HEIRLOMA or imported to the U.S. by our parent company, HEIRLOMA, INC. and PASSO & POUR, U.S.A. for distribution.
Coffee: Sourced by our own HEIRLOMA Coffee Collective, a band of remote Colombian coffee farmers committed to producing exotic coffees with extended fermentation processes, community education, and support for disenfranchised coffee growers of Colombia.
Cane Sugar:Handcrafted in conjunction with our own, Specialty Cane Sugar Association’ International (SCSA), also founded by Passo & Pour's CEO, Hustino Mitchell. SCSA's mission is to elevate Specialty Cane Sugars to the highest form of culinary appreciation, embrace the handcrafting traditions of the past, and advances tomorrow's culture, all while supporting a sustainable agricultural ecosystem.
