About this coffee
Raul Rodriguez inherited the initial portion of Finca La Campiña from his father, who was also a coffee
producer, in 2017. He soon purchased an additional plot and expanded the farm. The 5-hectare farm sits at 1,800 meters above sea level in Santa Maria, Huila.
Cultivation
In addition to the Pink Bourbon in this lot, Raul also cultivates Castillo. The soil is volcanic loam. This
nutrient-rich soil provides what coffee needs to flourish.
Harvest & Post-harvest
Raul and his wife selectively handpick ripe, red cherry and process it on their farm. After picking, they hand sort cherry to ensure only the best quality cherry is processed. Cherry is rested for 18 hours to lightly ferment and bring out some fruity flavors. Then, cherry is pulped and fermented in water for 48 hours. Following fermentation, coffee is washed in clean water and laid on marquesinas to dry. Patricia and Nicolas rake parchment frequently to ensure even drying. It takes approximately 20 days for parchment to dry.
