Farm Info

Finca La Julia, nestled in Trujillo, Valle del Cauca, sits at 1420–1700 meters above sea level, surrounded by forests, watersheds, and rich biodiversity. Owned by siblings Niko and Karo, second-generation coffee growers, the farm was established in the 1990s by their father, Octavio, with support from their mother, Angela. After Octavio’s passing, Niko and Karo revitalized La Julia, focusing on sustainable coffee production. In 2006, the farm earned its first Rainforest Alliance Certification, emphasizing their commitment to environmental stewardship and community well-being.

Processing Method

Selection: Ripe cherries, averaging 24–30° Brix, are handpicked and floated to remove impurities.
Fermentation: Cherries undergo 48 hours of aerobic and 192 hours of anaerobic fermentation.
Drying: After fermentation, cherries drain for 2 days in a marquee, followed by controlled drying to preserve quality.

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