Colombia - Finca La Fuente "Cherry-rested Sidra" Wholesale

Flavour notes: Jasmine, Lychee, Elegant

Farm: La Fuente

Cultivars: Sidra 

Producer: Yobani Ramos and Yaved Guarnizo

Origin: Tarqui, Huila – Colombia

Process: Cherry rested for 48 hours, fully washed, dried on raised beds

Yobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.

Yobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.

This is a truly special coffee showcasing the very best of Colombia. We are excited to share it with you.

From the Tarqui region of Huila, this Sidra lot by producers Yobani Ramos and Yaved Guarnizo undergoes an intentional cherry-rest phase—48 hours of contact between fruit and bean before washing and raised-bed drying. This processing approach sits between natural and washed methods, potentially contributing complexity to the cup. Koppi finds jasmine florality and lychee notes, suggesting the varietal's characteristic delicacy shines through. Grown at 1825–2000 meters in Colombia's Huila department, the coffee balances elevation-driven acidity with the fruit-forward character the cherry-rest imparts.