Farm Info

Finca La Julia, a family-owned farm in Trujillo, Valle del Cauca, produces high-quality specialty coffee. Located at 1420–1700 masl and surrounded by rich biodiversity, the farm is run by siblings Niko and Karo, second-generation coffee growers. Established in the 1990s by their father, Octavio, La Julia adopted sustainable practices, earning its first Rainforest Alliance Certification in 2006.

Their mission is clear: “Each cup offers more than excellent Colombian coffee; it supports sustainable development and the well-being of coffee communities.”

Processing Method

• Selection: Ripe cherries (24–30 brix) are handpicked, floated to remove defects, and hand-sorted to separate unripe and overripe cherries.
• Fermentation: Perfect cherries undergo 120-hour anaerobic fermentation in cool water (16–20°C).
• Drying: Coffee is drained on raised beds for 72 hours, then dehydrated in silos for 36–48 hours with controlled drying (12 hours/day). Final drying occurs over 22 days in a sun-drying station with airflow control (30–38°C).

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