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 non-dense cherries and debris, and hand-sorted to separate unripe and overripe cherries.
• Fermentation: Cherries ferment anaerobically in their skins for 12 hours immediately after harvest. After de-pulping, the beans undergo an additional 120-hour anaerobic fermentation in tanks filled with cold water.
• Drying: The coffee is pre-dried in a silo for 2 hours daily over 6 days, totalling 10 hours. It is then dried on canopies for 20 days and completes the process with 11 hours of gas silo drying.

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