Colombia - Finca Julia Natural

Specialty coffee production at Finca La Julia started in 2015, when Nicolas Ocampo Maya began to plant the Java variety with the intention of producing rare and exotic coffees hard to come by in Colombia. He then added Tabi and Geisha varieties later that same year, and had the first harvest between April and May of 2017. As for post-harvest processing, Nicolas has been exploring the flavor potential of their coffees through different fermentation and drying methods, spanning naturals, honeys, and semi-washed. As a result, Finca La Julia carries an extensive repertoire of specialty coffees that cater to a wide range of taste preferences. They continue to improve on their practices, from cultivation to processing, with the objective of producing higher quality coffees.

In this natural process, the ripe cherries are placed on raised beds for 24hrs and then dried mechanically for 8-12hrs. After which, the coffee is sun-dried with controlled airflow and some shade within a temperature range below 30-38°C. The drying phase lasts from 20 to 25 days. Once dried, they are packed in GrainPro bags to stabilize for 30-60 days before milling, automated sorting, and also manual sorting. Through this process, the most favorable qualities of Finca Julia Caturra are revealed.