Luz Edith has been coffee grower since she was a kid. She comes from a coffee growing family and she learned how to produce specialty coffee from his father. Luz Edith married don Francisco, her cousin, that came also from a coffee growing family. When they got married, they received part of the farm of her husband’s family. They started their own coffee project 30 years ago when they harvested the first beans of the Caturra variety. Since then, they have been working in producing better coffee quality year by year.
Luz Edith and Francisco have three sons and daughters, all of them that are related to agriculture. Their younger daughter, 18 years old, is passionate about coffee. She studies during the day and helps her mother in the labors in the farm. Luz Edith is the one that does all the work of the farm, because don Francisco is disabled and can’t work in the farm now.
Francisco says “My wife is a hero, with her effort, we have been able to build a beautiful family that is passionate about coffee”.
FARM INFORMATION
Name of the farm: El Manantial
Department: Antioquia
Municipality: Urrao
Area of the farm(hectares): 7
Coffee area(hectares): 1,6
Total annual production(Bags 70 KG): 20
Average temperature(C): 19
Pluviosity(mm): 2200
Altitude(m.a.s.l): 1950
Variety of the microlot: Caturra ¨Chiroso¨ and Castillo
Crop: 100
POST HARVEST PROCESS
Process: Washed
Fermentation: Fermentaiton in mucilage for 36 hours without water
Benefit: Washed - Mixing coffee batches for fermentation for 36 hours. Every day coffee is
washed and mixed with the next coffee depulped batch.
Drying process: Sun dried
Group or Association: Caficosta
My career as a coffee farmer started from when I was very young. I started working in the daily tasks of various coffee farms in the area. Once God helped me, I was finally able to buy a land. Since then I started with my wife and my first three children planting coffee and formalizing my land as a coffee farm My children have helped me since they were very young and today they still help me in the daily work of the farm. My plan is to keep planting and harvesting coffee with the help of my dear wife and my 12 children.
FARM INFORMATION
Name of the farm: El Jardin
Department: Magdalena
Municipality: Cienaga
Area of the farm(hectares): 20
Coffee area(hectares): 12
Total annual production(Bags 70 KG): 30.000
Average temperature(C): 18
Pluviosity(mm): 2200
Altitude(m.a.s.l): 1700
Harvest period: October - january
Variety of the microlot: Castillo
Size of the lot (bags 70 kg): 8
POST HARVEST PROCESS
Process: Washed and classification of the beans with water
Fermentation: 16-18 hours
Benefit: Picking only ripe cherries during the entire day. Depulping in the afternoon
Fermentation of 16-18 hours with constant stirring in tanks. Washing the beans through a special water canal.
Drying process: Mechanical- 18 hours
Group or Association: El Faro
La Esmeralda is a family farm in San Vicente del Caguán, Caquetá, owned and operated by the Rodríguez family. Caquetá is a department in the south of Colombia, where they have many flatlands. However, on the west side of the department, the Eastern mountain range starts and this is where coffee is being grown. The Rodríguez family on their La Esmeralda farm is very much focused on specialty coffee. They are constantly looking to improve the processes in the farm, experimenting in the farm and cupping their own coffee in order to find the best way to highlight the amazing quality of their coffees.
FARM INFORMATION:
Name of the farm: La Esmeralda
Department: Caqueta
Municipality: San Vicente
Area of the farm(hectares): 40
Coffee area(hectares): 7
Total annual production(Bags 70 KG): 200
Average temperature(C): 18
Pluviosity(mm): 2200
Altitude(m.a.s.l): 2100
Harvest period: October to december, small fly crop may to august
Variety of the microlot: Caturra- Castillo
Size of the lot (bags 70 kg): 3
Crop: 100 (% sun)
POST HARVEST PROCESS
Process: Washed and classification of the beans with water
Fermentation: 16-18 hours
Benefit: Picking only ripe cherries during the entire day. Depulping in the afternoon
Fermentation of 16-18 hours with constant stirring in tanks. Washing the beans through a special water canal.
Drying process: Mechanical- 18 hours
Third generation of coffee growers, a lifelong coffee tradition. The expectations are
to improve the quality of life of the whole family, taking into account the protection
of the environment, and the protection of the worker. The family is made up of the
wife and two little girls of age.
FARM INFORMATION:
Name of the farm: El Bosque
Department: Antioquiaa
Municipality: Urrao
Area of the farm(hectares): 7.28
Coffee area(hectares): 5.56
Total annual production(Bags 70 KG): 163
Average temperature(C): 15-18
Pluviosity(mm): 2250
Altitude(m.a.s.l): 2005
Harvest period: 30% OCT -DIC - 70% JAN - MAY
Variety of the microlot: Caturro chiroso
POST HARVEST PROCESS
Process: Washed
Fermentation: 172 water fermentation in tanks
Benefit: Ecologic
Drying process: 150 hours drying process in marquesina and sun dried
I am a third generation coffee grower, both my father and my grandfather were coffee growers.
I grew my first lot of coffee, Caturra variety, when I was 20 years old. Being the son of a coffee grower, I have been interested in coffee whole my life. However, my interest grew even more when in 2015 I participated in a regional quality contest in Pitalito, Huila. I was able to win the first price. I know work together on the farm with both my parents, with my wife and my two little boys.
My dream is to keep on improving the processes on the farm to achieve a higher quality every crop, and in the end, to be recognised in the world for the quality of our coffee!
FARM INFORMATION:
Name of the farm: Bella Vista
Department: Huila
Municipality: Isnos
Area of the farm(hectares): 7.62
Coffee area(hectares): 3.77
Total annual production(Bags 70 KG): 120
Average temperature(C): 22
Pluviosity(mm): 1400
Altitude(m.a.s.l): 1800
Harvest period: Main crop October-January (70%). Fly crop July-August (30%).
Variety of the microlot: Caturra/Castillo
POST HARVEST PROCESS
Process: Semi-Washed
Fermentation: 14 hours in cherry + 48 hours in mucilage, mixing a second fresh batch after the first 24 hours.
Benefit: Picking ripe cherries and fermenting them 14 hours in cherry before depulping. After depulping, fermentation in mucilage for 24 hours. After 24 hours, adding a second freshly depulped batch.
Drying process: Sundried around 20 days. Storage first in fique, then in GrainPro in the farm, around 30 days.