This lot originates from La Terraza farm in La Argentina, Huila, Colombia, located at an altitude of 1,850 meters above sea level. The name 'La Terraza' honours the traditional cultivation and housing systems used by the indigenous inhabitants of the area.
The farm spans over 3 hectares and is managed by Juliana Guevara B, who works alongside her team to produce highquality organic coffee.
The coffee is Yellow Bourbon variety and is fully washed, undergoing a 60-hour fermentation process before being sun-dried on patios for 11 to 20 days. This careful drying method ensures even moisture distribution and preserves the coffee’s flavour integrity.
Harvesting occurs during two periods: the main crop from October to January and the mid-crop, or Mitaca, from May to July. Juliana at La Terraza employs 4 people year-round for farm maintenance and hires approximately 25 pickers during the harvest season.
The farm is certified organic and uses composting, soil restoration, and weed cycle management to maintain soil health. Shade management with native trees has improved coffee quality and increased local biodiversity. Efforts have focused on watershed recovery and pest control using approved organic products, reflecting a deep commitment to environmental stewardship.
Juliana and her team began working on the farm with a vision to promote environmentally conscious and community-focused coffee farming. They believe coffee work is vital for community development and strive to guide and support other growers through shared experience and knowledge. Their pride lies in restoring degraded soils and transforming them into a productive, self-sufficient unit.
Cupping is performed lot by lot on the farm, with each process carefully evaluated to ensure quality.
Cupping Notes
Cola bottles, Caramel and Cacao
ALTITUDE
1,400-1,500 masl
