179 | La Fortuna – Chiroso

Producer
Maximiliano Vargas
Description
Floral, green tea, maple syrup
Process
Washed
Varietals
Chiroso
Region
Antioquia
Elevation
2,100meters
Position
ETA June, 2024
Warehouse
Continental, New Jersey

Maximiliano has been working with coffee since 2,000. He is grateful coffee gave him the opportunity to provide for his four now grown children and for his wife when she was alive. Maximiliano’s wife Maria Estela died in 2020. Maximiliano has 3,500 chriroso trees at La Fortuna. In 2021 Maximiliano participated in a coffee competitions with his coffee and placed in the top 10.
Maximiliano explains that he is very meticulous with his coffee processing, he picked one day, depulped 24 hours later, let the coffee sit in the fermentation tank for 72 hours, before washing it.
Maximiliano is planning on making some improvements at his farm starting with his drying facilities and also his wet beneficio. He believes these improvements will allow him to improve even more the quality of his coffee.


15 | El Mango – Chiroso

Producer
Gilberto Giraldo
Description
Floral, honey, tea, stone fruit
Process
Washed
Varietals
Chiroso
Region
Antioquia
Elevation
1,800 meters
Position
ETA June, 2024
Warehouse
Continental, New Jersey
Like other farms in the area, Gilberto and El Mango have experienced a couple of challenging years. Dramatic climate changes in the last few years have diminished the production yield considerably. On top of that, the resurgence of activity among armed illegal groups in the region led to multiple displacements from the farm, including once during the harvest last year.

While these obstacles proved difficult to overcome, Gilberto took them in stride and is still planning for the upcoming years. He has new varietals like Chirosos and Pink Bourbon, that are mature now and is excited to experiment with different processing methods. His unwavering commitment to El Mango is evident and we are equally committed to riding out the ups and downs with him.

201 | El Cachonal – Chiroso

Producer
Sebastian Urrego
Description
Floral, honey, green tea
Process
Washed
Varietals
Chiroso
Region
Antioquia
Elevation
2,100meters
Position
ETA June, 2024
Warehouse
Continental, New Jersey

Sebastian comes from a family of coffee growers. His father taught him the skills needed to take over the farm once he retired.

Sebastian believes that a combination between traditional methods of growing coffee combined with innovative processing provides a great approach to make coffee growing profitable. He currently has 6,000 trees of the Chiroso varietal at El Chaconal. With his own wet mill and drying beds, Sebastian pays close attention to processing. Currently he lets the coffee ferment in the cherry for 12 hours before depulping it and continuing fermentation for another 24 hours. The drying process takes a minimum of 6 to 12 days depending on the weather conditions.
Always looking for room to improve, Sebastian has the goal of improving his wet mill and his drying facilities. He knows how important these is are for maintaining the quality and consistency of his coffees.


162 | La Soledad – Chiroso

Producer
Elpidio Arboleda
Description
Floral, green tea, stone fruit, honey
Process
Washed
Varietals
Chiroso
Region
Antioquia
Elevation
2,100meters
Position
ETA June, 2024
Warehouse
Continental, New Jersey

Born into a coffee family, Elpidio grew up learning the subtleties of producing coffee from his father. Fifty years later, he is still working with coffee. He manages La Soledad with the help of his daughter, Erika, and son in law, Frainer Rueda.
La Soledad, is planted with 20,000 trees of the Chiroso varietal. Planning for long-term production, Elpidio methodically planted sections of trees at different times. This allows him to have more trees planted as they are not all in production at the same time. He can also prune older trees down to regenerate without a significant yield loss.
Elpidio is meticulous about his processing, using a 24 hour cherry fermentation prior to depulping the coffee. He then gives it another 48 hours of fermentation before the drying stage, which usually takes between 3 days and a week, depending on weather conditions.He has participated in coffee competitions for the past 5 years, topping the Antioquia coffee competition in 2019.



63 | La Divisa – Caturra

Producer
William Rueda
Description
Sweet, floral, molasses, apple
Process
Washed
Varietals
Caturra
Region
Antioquia
Elevation
2,200 meters
Position
ETA June, 2024
Warehouse
Continental, New Jersey
William has been working with coffee all his life. Coffee has given William the opportunity of providing for his family. He lives at La Divisa with his wife Gloria and their three children Juan, Maria y Emanuel. William wants his children to continue the family tradition of growing coffee. He is helping them to grow their own small lots of coffee.

Wilmar lives at La Loma with his wife, Erika, and two daughters, Valentina and Luciana. He has been working with coffee for about 17 years but is only beginning his journey into specialty coffee. He is diving right in and already making improvements to enhance the quality of his coffee. We are very excited about our new relationship with Wilmar and see a lot of potential. The location of the farm, at over 2,000 meters above sea level, and the coffee varietals grown already bring a lot to the table. The future at La Loma is certainly bright.

17 | La Esmeralda

Producer
Arquímedes España
Description
Honey, cherry, milk chocolate, caramel
Process
Washed, sun-dried
Varietals
Colombia, castillo
Region
Nariño
Elevation
1,800 meters
Position
Spot
Warehouse
Continental, New Jersey
At just two and a half hectares, La Esmeralda is a small farm. Nevertheless, it is home to Arquímedes, his wife, Tatiana, and their young daughter. They are proud of the effort invested to transform this property into both their business and home.

Arquímedes is aware that every detail matters when producing coffee and is continuously planning upgrades for La Esmeralda, starting with the addition of more drying beds. His goals are to increase efficiency and further improve quality. He participated in the Cup of Excellence competition in the past and hopes to return again.

23 | Los Gilgueros

Producer
Isolina Quintero
Description
Sweet, lingering, caramel, butter, stone fruit
Process
Washed, sun-dried
Varietals
Castillo
Region
Nariño
Elevation
1,800 meters
Position
Spot
Warehouse
Continental, New Jersey
Isolina and her husband Ruben have a large family. Their 10 children grew up learning about coffee production and the farm has always provided for the family. As they grow older, they have given each of their children a small piece of land to continue in the family business. They are hopeful that coffee will continue to provide for their family for generations to come.

57 | Santa Ana

Producer
Brayan Meneses
Description
Sweet, maple syrup, grape, floral
Process
Washed, sun-dried
Varietals
Colombia, Castillo
Region
Nariño
Elevation
1,960 meters
Position
Spot
Warehouse
Continental, New Jersey
At 32 years of age, Brayan is part of the new generation of coffee growers. He is one of the youngest farmers we work with, but that does not mean he is lacking in knowledge. He learned everything he knows about coffee from his grandfather and has fond memories of going to help in the coffee fields after school.

In addition to his hands-on coffee education, Brayan also completed school as a computer technician and wants to pursue a degree in agronomy. With this higher grade of education, he is able to look at the industry from a different perspective. He saw the need to shift from more traditional coffee harvesting to specialty coffee production about 4 years ago and is using his knowledge to improve quality on every level. Since then, he has participated in several competitions in the region over the last couple of years and has placed in the top 10 every time.

156 | Santa Rosa

Producer
Jose Villada
Description
Vibrant, sweet, bakers chocolate, grape fruit
Process
Washed
Varietals
Castillo, Colombia
Region
Nariño
Elevation
1850 meters
Position
Spot
Warehouse
Continental Terminals
Jose and his wife, Claudia, are both proud and grateful for their beautiful farm, Santa Rosa. Located in the Santa Marta region and offering breathtaking views of the surrounding mountains, the farm sits 1,800 meters above sea level.

After inheriting the land from his father, Jose and Claudia started from scratch, building a small house and planting 7,000 trees of the Colombia and Castillo varietals. Over the years, as their family grew, so did Santa Rosa. They built a bigger house and, eventually, a small wet mill.

With great attention to detail from management to processing, the Villada family is a great example of what can be accomplished with limited resources. They were able to provide for their children as they grew up while simultaneously working to improve the farm. This is our first year working with them and we are super excited with the quality and consistency of their coffee.

121 | Santa Marta Community Lot

Producer
Various
Description
Caramel, chocolate, honey, stone fruit, cherry
Process
Washed
Varietals
Castillo, F4
Region
Nariño
Elevation
1,900 to 2,100 meters
Position
Spot
Warehouse
Continental, New Jersey

Santa Marta is a small coffee farming community located in the Nariño department in the south of Colombia. The average output of every farm per year is about 10 bags of green coffee. Our Community lot is comprised of lots from 10 small farms located between 1,900 and 2,100 meters above sea level.

After cupping these coffees for the first time last year, we saw an opportunity to work with the community. The coffees showed great complexity and sweetness as well as consistency from farm to farm. We believe that the proximity of these small farms plays a big role in their consistency and uniformity.