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Maria Rosa Oidor, together with her husband Antonio Pillimue and her family, are dedicated entirely to coffee. Despite being small, the farm carries three different varietals in the high hills upon which their land lies - namely Tabi, Typica and Caturra. Being 2000 meters above sea level makes it possible to continue growing these varietals regardless of the possibility of coffee leaf rust. Recently, Maria has been planting less of Typica and Caturra, and began their planting of Pink Bourbon.
Depending on the state and quantity of coffee, coffee trees are fertilised three times a year, with seeds for the new trees also being collected on the farm itself. 15 pairs of hands assist with the picking during harvest, with one permanent staff maintaining the crop throughout the year.
After cherries are carefully handpicked, they are transported to the wet mill onsite, where they are pulped and placed in a fermentation tank. Maria utilises the "batch mixing" method, where she harvests throughout the week and continuously adds coffee to the same tank every day until Friday. This means that the coffee sits for an additional 36 hours to ferment in the tank, breaking down external mucilage. Once completed, the coffee is gently washed and spread on drying beds under plastic until the ideal moisture content is reached, locking in the sweetness and complexity. The coffee is dried and then sent to the Pergamino dry mill in Medellin to be hulled and exported.
The result is a coffee that beautifully reflects both tradition and innovation, crafted with patience and passion. Juicy like fresh apricots, with the gentle sweetness of golden raisins and a smooth cane sugar finish is beautifully presented in the cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
