Farm Info

Finca La Loma, a 12-hectare farm in Vereda Agua Negra, Pitalito, Huila, is owned by Rodrigo Sanchez Valencia and Claudia Samboni. Since 2011, they have cultivated premium varieties like Caturra, Pink Bourbon, Pacamara, Laurina, and Geisha. The farm features a mill with a de-pulper and dry fermentation tanks.

In 2017, Rodrigo’s team at Aromas del Sur built a cupping lab at La Loma for sample roasting, crop evaluation, and direct sourcing. La Loma also leads experimental coffee processing for Rodrigo’s farms, ensuring innovative and diverse coffee profiles.

Processing Method

• Selection: Pink Bourbon and Caturra cherries from La Loma with over 24° Brix are chosen and floated to remove impurities.
• Fermentation: The entire coffee cherry (skin on) is combined with a starter culture containing Lactobacillus and Saccharomyces cerevisiae which has been fed with rum adjusting Brix levels to match those of the coffee. The co-fermentation process lasts 150 hours.
• Drying & Aging: Coffee is sun-dried as natural for 18–20 days, followed by another 30 days to age in a Colombian oak barrel that had previously been used at a local rum distillery, enhancing the XO Caturra Rum flavour while maintaining the coffee balance.