Colombia - Luis Enrique and Robinson Cuellar
Farm: Finca La Pradera
Region: Huila
Elevation: 2050 meters
Cultivar: Pink Bourbon
Process: Washed
Notes: Jasmine Tea, Trix Cereal, Rose Water, Honeydew Melon
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Nestled in the heart of Huila, Finca La Pradera is a 6-hectare farm managed by brothers Luis Enrique and Robinson Cuellar. Of the 6 hectares, 3.5 are dedicated to growing coffee at an impressive altitude of 2,050 meters above sea level. The farm is home to around 13,000 coffee trees, producing a rich variety of cultivars, from the well-known Caturra and Pacamara to the more unique Pink Bourbon, Chiroso, and Geisha varieties.
The coffee-making process at Finca La Pradera is a blend of tradition and precision. After harvesting, cherries are fermented for 24 hours, undergo a floating process to remove over- and under-ripe fruit, and are then de-pulped and fermented again for 48 to 52 hours. A small amount of mucilage is left on the parchment coffee during the washing process, and the seeds are then dried in a greenhouse for 18 to 25 days, depending on weather conditions.
Luis Enrique, an agronomist by profession, oversees the farm's management and sales, while Robinson focuses on the processing and drying stages. Together, they strive to grow exclusive coffee varieties like Laurina, Sidra, and Bourbon Aji to elevate their farm’s portfolio and quality.
In the early years, harvesting was a family effort. Now, with more mature trees, they hire pickers who are compensated 40% above the average wage to ensure only the ripest cherries are selected, demonstrating their commitment to quality in every cup.
Farm: Finca La Pradera
Region: Huila
Elevation: 2050 meters
Cultivar: Pink Bourbon
Process: Washed
Notes: Jasmine Tea, Trix Cereal, Rose Water, Honeydew Melon
———————————————————-
Nestled in the heart of Huila, Finca La Pradera is a 6-hectare farm managed by brothers Luis Enrique and Robinson Cuellar. Of the 6 hectares, 3.5 are dedicated to growing coffee at an impressive altitude of 2,050 meters above sea level. The farm is home to around 13,000 coffee trees, producing a rich variety of cultivars, from the well-known Caturra and Pacamara to the more unique Pink Bourbon, Chiroso, and Geisha varieties.
The coffee-making process at Finca La Pradera is a blend of tradition and precision. After harvesting, cherries are fermented for 24 hours, undergo a floating process to remove over- and under-ripe fruit, and are then de-pulped and fermented again for 48 to 52 hours. A small amount of mucilage is left on the parchment coffee during the washing process, and the seeds are then dried in a greenhouse for 18 to 25 days, depending on weather conditions.
Luis Enrique, an agronomist by profession, oversees the farm's management and sales, while Robinson focuses on the processing and drying stages. Together, they strive to grow exclusive coffee varieties like Laurina, Sidra, and Bourbon Aji to elevate their farm’s portfolio and quality.
In the early years, harvesting was a family effort. Now, with more mature trees, they hire pickers who are compensated 40% above the average wage to ensure only the ripest cherries are selected, demonstrating their commitment to quality in every cup.
Farm: Finca La Pradera
Region: Huila
Elevation: 2050 meters
Cultivar: Pink Bourbon
Process: Washed
Notes: Jasmine Tea, Trix Cereal, Rose Water, Honeydew Melon
———————————————————-
Nestled in the heart of Huila, Finca La Pradera is a 6-hectare farm managed by brothers Luis Enrique and Robinson Cuellar. Of the 6 hectares, 3.5 are dedicated to growing coffee at an impressive altitude of 2,050 meters above sea level. The farm is home to around 13,000 coffee trees, producing a rich variety of cultivars, from the well-known Caturra and Pacamara to the more unique Pink Bourbon, Chiroso, and Geisha varieties.
The coffee-making process at Finca La Pradera is a blend of tradition and precision. After harvesting, cherries are fermented for 24 hours, undergo a floating process to remove over- and under-ripe fruit, and are then de-pulped and fermented again for 48 to 52 hours. A small amount of mucilage is left on the parchment coffee during the washing process, and the seeds are then dried in a greenhouse for 18 to 25 days, depending on weather conditions.
Luis Enrique, an agronomist by profession, oversees the farm's management and sales, while Robinson focuses on the processing and drying stages. Together, they strive to grow exclusive coffee varieties like Laurina, Sidra, and Bourbon Aji to elevate their farm’s portfolio and quality.
In the early years, harvesting was a family effort. Now, with more mature trees, they hire pickers who are compensated 40% above the average wage to ensure only the ripest cherries are selected, demonstrating their commitment to quality in every cup.