This lot come from one of the smallest parcels of land on the estate – La Loma,  which has 5 hectares of coffee, and 2 of forest planted on it.  Yellow Catuaí and Pache varieties are planted on this plot, under the shade of Cuje and Gravilea trees. 

Coffee at La Loma is grown at an elevation of 1,750 – 1,900m above sea level. The very top parts of this plot rise to 2,000m above sea level. Here coffee will not survive, but the views down the valley are stunning, and Guillermo’s dream is to build a house here one day.

PROCESSING

Harvest begins in December and concludes in March. In addition to 10 full-time workers, around 40 seasonal workers are employed to selectively handpick the coffee. This activity is supervised by Guillermo and Willy every day, who either travel from home or spend the night at the farm.

All coffee from El Guatalón is processed at the families wet mill in Samororo, which is located close to La Loma.

After being pulped the coffee is fermented from anywhere between 24 to 40 hours. The beans are then washed to remove any remaining pulp and carefully dried on patios and where they are turned regularly to ensure they dry slowly and evenly. Once dry, the coffee is rested in parchment until it is ready for export.  Throughout the process, all organic by-products are recycled and reused, and the water is treated in sedimentation tanks.