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 in water to remove non-dense cherries and debris, and hand-sorted to ensure only the best cherries are used.
• Fermentation: Cherries undergo a 96-hour anaerobic fermentation in tanks filled with cold water.
• Drying: Post-fermentation, cherries drain in a marquee for 2 days before being transferred to a solar canopy for 15 days of drying. Final drying occurs in a silo for 5 hours at 45°C.

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