Description
Finca La Villa – Colombia
The story of Finca La Villa – Colombia begins in 1965, when Juan Darío's father arrived in San José de Isnos and bought a plot of land where he first planted beans. Years later, almost secretly, he started growing coffee. At that time, farming in the area was frowned upon by the indigenous communities, so the first plants grew quietly among the undergrowth.
Over the years, coffee became part of the landscape, and in 2005 a lot from the farm won a local competition. From then on, everything changed: they invested in processes, improved varieties, and today 90% of their production is specialty coffee, grown entirely on the farm.
Producer
Juan Darío is the son of Don Bautista, the farm's first owner. He grew up among coffee plants, helping with the harvesting and cleaning from a young age. At 15, he studied agricultural production at SENA and became interested in organic fertilizers.
In 2017, he decided to dedicate himself entirely to coffee. Since then, he has fermented, tested, tasted, and patiently adjusted each batch, searching for the exact point of something that can only be learned through time and trial and error.
Process
The cherries are harvested at their peak ripeness, after about 30 days on the tree. They are submerged in water to remove the floating pits and left to ferment for 24 hours in stainless steel tanks. Afterward, they are pulped, and the resulting mucilage is fermented with yeast in a bioreactor for 72 hours.
Next, the parchment coffee is immersed in water at 30°C along with the wort from the bioreactor for a second anaerobic fermentation lasting an additional 72 hours. Finally, it is gently rinsed and dried on a drying rack for about 15 days. A meticulous process, one that is more noticeable in the cup than in words.
