- Tasting Notes: Grape, Blueberry, Raisin
- SCA Score: 85.00
- Region: Antioquia
- Variety: Caturra
- Process: Washed
- Altitude: 1950 MASL
Located in the mountainous terrain and temperate climates of southwest Antioquia, Finca La Loma, translating to “the Green Hills'', has the perfect climate for producing excellent quality coffee. In this ideally situated terrain, the Guerra family has dedicated 20 of their 22.2 hectares to coffee.
Having owned the neighbouring farm of Finca Las Mercedes since the 1960s, Alfonso Guerra purchased Finca La Loma in 2005 with the aim of further expanding their business. Today, the Guerra family farms are now primarily managed by Alfonso’s son, Juan Carlos, and his grandchildren. This means that five generations of the Guerra family have tended the lands of Ciudad Bolivar.
With years of experience passed down through generations, the Guerra family’s mission is to produce consistent, high quality coffee, whilst taking responsibility for the environment they work within. Under Juan Carlos’ influence, the farm has increasingly focused on quality improvements and speciality coffee production. Finca La Loma’s 140,000 Caturra, Colombia and Castillo trees are painstakingly maintained, aiming to marry productivity with environmental stewardship. Plots are fertilised twice a year and all control of pests and illnesses are done using products that are certified as being friendly to wildlife.
One strategy in the farm’s efforts to move towards speciality coffee has been to invest in experimental processing techniques and lot differentiation. These efforts increase every year, and with the ideal conditions of the farm, we expect the quality of La Loma’s coffees to only improve in the coming years.
The region of Antioquia is fortunate to receive two harvests each year. The primary harvest in the region is between November and February, where 60% of the annual production is collected, with the remaining 40% harvested in the Mitica crop between April and June. All coffee at La Loma is selectively hand harvested before being delivered to the Green Hill’s state-of-the-art mill, where it is sorted for quality first by machine and then again by hand. The approved coffee fruit then undergoes a short fermentation period, after which the cherries are eco-pulped and washed via a canal. Once washed, the coffee is graded by weight and delivered to dry on raised beds, where they are regularly turned until they reach optimal humidity.
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