Honey
Camilo Londoño
At Finca Los Ángeles in Apía, Juan Camilo Londoño continues his family’s legacy, cultivating Castillo coffee at 1,820 meters with the honey processing method. His dedication earned his coffee a spot as one of the top ten in Risaralda at the Specialty Coffee Expo in 2021.
Noralba Benitez
Lina Restrepo
At Finca El Jazmín in Apía, Lina Isabel Restrepo continues her family’s four-generation coffee legacy. She cultivates Castillo and Supremo varieties at 1,860 meters, using meticulous processes like 72-hour fermentation and precise drying. Her dedication has earned regional and national recognition, while preserving her family’s coffee tradition
Jair Jaramillo
With over 40 years of experience in coffee production, Jair Jaramillo has worked in various roles including picker, processor, and farm manager. Eight years ago, he fulfilled his dream of owning his own land by purchasing Finca Bellavista, a 6-hectare farm with 30,000 coffee plants. Drawing from his lifelong experience, Jair applies advanced processing techniques, beginning with the careful selection of ripe cherries and fermentation processes ranging from 24 to 72 hours to highlight the coffee’s best attributes.
Corazón Del Viento
Why “The Heart of the Wind”?
This premium lot is named after Apía, Risaralda, known as “Corazón del Viento” for the cool Pacific winds that sweep through its mountains. Grown at high elevations, where the breeze gently touches the coffee trees, this lot captures the essence of its unique environment. Each sip reflects the richness of the land and the harmony between wind and mountain, offering an unforgettable coffee experience.