Region: Colombia/Huila
Farm/Mill/Coop: Finca La Villa de Don Juan
Altitude: 1820
Variety: Pacamara
Process: Fully Washed, Yeast Inoculated
Juan Dario Gomez inherited his farm from his father and has set about ensuring consistent improvement in coffee quality. The farm’s name came to life seven years ago, as a brand of roasted coffee with a strong emphasis on specialty coffee. From the very beginning, Juan has been dedicated to innovation and continuous learning, resulting in the remarkable farm he has today.
Alongside Juan, his aunts and cousins share the same passion for cultivating coffee and have their own farms.
What truly sets this farm apart is their unwavering commitment to producing distinctive coffee. Their strength lies in the exquisite flavors they meticulously develop, enabling them to carve a niche in the market. With a relentless pursuit of unique flavor profiles, Juan stands out among his peers.
Regenerative farm practices are at the core of their approach. The farm provides ample shade, allowing coffee to thrive in its natural environment. Organic fertilizers are utilized conscientiously, prioritizing the health of the ecosystem. These practices not only protect the land but also contribute to the exceptional quality of the coffee.
Cherry is selectively handpicked and only ripe, red cherry is processed. They float cherry to remove anyunderripes and pulp it. Coffee is placed in plastic tanks to ferment and add a mosto, a cultivated juice from pulped coffee rich in natural yeasts, and Saccharomyces yeasts. Coffee ferments for 72 hours and is then washed in clean water. Parchment is brought to a drying facility where it is carefully monitored and turned frequently during drying. It takes 20 to 30 days for parchment to dry.
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