Medium/Dark Roast - Colombia

• Elevation: 1800-1900m above sea level

Meet the Farmer

The coffee farm Finca la Vega was founded in 1992 by Jairo Taborda and Stella Rojas whom after getting married decided to buy a small piece of land in a Colombian mountain located 1900 meters above sea level. Both Jairo and Stella grew up surrounded by coffee which had been family business for three generations, therefore their decision on taking this path. 

Today, Finca La Vega has a plantation of 13.000 trees and the family has grown up to 5 members, two sons and one daughter whom are also 100% involved in the family business. The advantage of having highly nutritious soil and an exceptional weather gives the coffee from Finca La Vega a combination of qualities that reflect in a clean, sweet and fruity enjoyable cup.

During the harvest time, workers walk the fields every day picking only the ripe cherries, all cherries do not ripen at the same time so it is necessary to pass by the same tree several times during a harvest period. At the end of the day Jairo pulps the coffee collected and let it seat on the fermentation tank overnight or until the mucilage on the beans breaks apart and can be washed out, this process takes between 12 and 20 hours depending on weather conditions. After the fermentation process is complete, Stella washes the coffee by putting he beans through a channel filled with water and constantly moving it with a paddle until they are completely clean. The water used in the process is taken directly from the source located on the top of the mountain.