Description
Finca La Primavera – Origin
La Primavera is located in the upper part of the Bruselas district, in the municipality of Pitalito, at 1,650 meters above sea level. Its microclimate —sunny days and cold nights— favors a slow ripening of the fruit and the development of high-altitude coffees.
It's a second-generation coffee farm, with 25 hectares, 17 of which are dedicated to coffee and 8 are preserved as a nature reserve. Production is spread across approximately 25,000 trees of varieties such as Castillo, Caturra, Cenicafé, and Bourbon Rosado.
The property was used for cattle ranching until 1995, when the transition to coffee cultivation began, initially focusing on traditional varieties like Caturra and Castillo. From 2005 onward, the focus shifted to higher-quality coffees, with varietal changes and the consolidation of the Bourbon Rosado variety. Today, La Primavera employs both washed and natural processing methods within a system designed to diversify coffee profiles.
Rodrigo Molina and Inés Marina Galíndez
Rodrigo and Inés Marina are a married couple who are coffee farmers with a long history in the sector. They started with traditional methods and over time focused entirely on specialty coffee.
Today, they manage the entire farm—including maintenance and harvesting—with the support of local workers. Between them, they cultivate around 20 hectares of coffee, where they have incorporated various controlled fermentation processes, refined through trial and error.
Processing: washed with double fermentation
After harvesting, the coffee undergoes a water flotation process that discards the least dense fruits and ensures a uniform selection.
The whole cherries are then placed in bags for an initial 36-hour fermentation. The coffee is then mechanically pulped and undergoes a second fermentation, also for 36 hours, this time submerged in a mucilage culture prepared from a previous batch.
Once fermentation is complete, drying is carried out in dehumidifiers until the appropriate humidity level is reached, which takes around five days.
Saint Augustine in origin
Finca La Primavera is one of the estates we've been working with for some time. When we decided document the origin of some of our cafes.
We sent Nicolás Fernández (@nicocinq), an audiovisual producer based in Bogotá, to spend a few days with Rodrigo and Inés Marina. What he filmed is what you see below.
Huila
The department of Huila has established itself as one of Colombia's most renowned coffee-growing regions and a leading producer of high-quality coffee. For over a decade, it has consistently held the top spot in the country's coffee production, with coffee cultivation spread across its 35 municipalities.
Its mountainous geography, influenced by the Central and Eastern mountain ranges, combines high altitudes, volcanic soils, and temperate temperatures with good water availability for much of the year. The result is complex and balanced cup profiles.
Coffee farming in Huila is primarily carried out on small and medium-sized family farms, where careful agronomic management and selective hand-harvesting result in distinctive coffees. In recent years, the region has also become one of the country's most dynamic coffee-producing areas due to its work with new varieties and processing methods.
