Ancestral

Drying happens slowly — 15 to 30 days on parabolic covered patios and raised beds, sometimes preceded by a short shade pre-dry to ease out excess moisture. The parchment coffee rests on the farm before heading to the purchasing station in Planadas, where it’s graded through physical and sensory analysis, then milled in Armenia and prepared for export.

The result is a clean, well-balanced cup — a taste of the ancestral techniques passed down through generations, grown under the shade of guamo, cedar, and cambulos trees.

• Country: Colombia

• Department: Tolima

• Municipality: Planadas

• Elevation: 1,400–2,100 MASL

• Varieties: Caturra, Colombia, Castillo

• Process: Washed

• Average Farm Size: 3.5 hectares

• Harvest: First semester (April–August), second semester (October–January)

• Drying Method: Sun-dried on parabolic covered patios and raised beds

• Shade Trees: Guamo, cedar, cambulos