Farm Info

Finca El Progreso, located in Acevedo, San Adolfo (1730 masl), is a family-run coffee farm managed by Rodrigo Sanchez Valencia and Claudia Samboni. Rooted in a rich coffee-growing tradition, the 23-hectare farm cultivates premium varieties like Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra.

The Caturra Bourbon Washed blend originates from Caturra seeds discovered in Palestina in 2009. With ideal environmental conditions (16–22°C), the farm features advanced processing facilities, including a wet mill, parabolic drying beds, and a cold fermentation room (10–14°C).

Rodrigo collaborates with renowned coffee innovators like Elkin Guzman, Jairo Ruiz (Banexport), and cupper Wbeimar Lasso to refine experimental processing techniques.

Processing Method

• Selection: Harvested at 24°–28° Brix, pH 5.6–5.9
• Fermentation: After pulping, the coffee undergoes a 34-hour fermentation in tanks, followed by being washed
• Drying: 18–22 days parabolic drying