About This Coffee
Septuagenarian Nohora Sepulveda de Zambrano has been around coffee her entire life. Today, she is supported by her farm manager, Alexander, and her adult sons, Edwin and Rafael, who are also coffee growers and learned their trade from her. Edwin and his wife, Nancy Maria, live a short walk away from Nohora on the slopes of Finca Buenavista, Nohora’s late husband’s farm. Nohora’s 3 farms, Finca Floresta, Finca Buenavista and Finca Villa Sofia
Harvest & Post-Harvest
During the harvest, Nohora and Edwin employ about 25 local laborers to collect cherry on their three farms. They select only ripe, red cherry. Cherry is placed in bags and sealed to create an anaerobic environment. Cherry ferments in bags for 170 hours. Following fermentation, Edwin and Nohora place cherry on raised beds inside parabolic dryers to dry. They rake cherry frequently to ensure even drying. It takes approximately 5 days for cherry to dry.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.