COLOMBIE LA PARADA 250g

Alberto Martinez is a first generation coffee producer who bought his farm, La Parada, approximately 15 years ago. He works alongside his wife and sons, growing Colombia, Catimor, Gesha, Pacamara and Pink Bourbon varieties.

La Parada is located in the town of Arenosa, in the area of Algeciras of Huila. It sits at 2000 masl, planted with 5 hectares of coffee.

Processing: Anaerobic Natural

Variety: Geisha

Origin: Cuatro Vientos

Cuatro Vientos is a family-owned business, offering microlots and regional blends. Founded in 2018, the company was named after the first farm owned by the Gonzalez family, and therefore, holds a special meaning for them. Yonatan Gonzalez, the company’s General Manager, grew up on that farm, and is a third-generation producer with a background in logistics. His father used to commercialise coffee, as a classic, Colombian parchment buyer.

The company operates in different parts of Huila, which gives them access to coffee for 6 months per year. They have 3 purchasing points, located in each region they work in: Acevedo, Santa Maria, and Algeciras. They do not own a private drying mill, and therefore use infrastructure located in Acevedo.

The area

Huila, along with Narino, is one of the main areas in Colombia where we can find characteristic, diverse and distinctive flavour profiles in coffee. Our partners from Cuatro Vientos work in Northern Huila (Santa Maria & Algeciras), as well as Southern Huila (Acevedo).

Harvest

The main harvest in Santa Maria and Algeciras is between June & July, whereas in Acevedo, it falls between September and December. Even though the biggest volumes of coffee are produced in Santa Maria, we select lots from farms located in Algeciras and Acevedo.

Processing

Most of the coffees we source from Cuatro Vientos are washed, as they only produce naturals upon request. We have also bought some special preps, such as honeys and anaerobic naturals. After being handpicked, their cherries are floated and then fermented in plastic bags or tanks. Their coffee is traditionally dried on ‘marquesinas’, mechanical dryers, or patios.