Traceability Project

Colombia

Natural Anaerobic Fermentation – Finca Fantasia

Region: Cauca

Municipality: Timbío

Producer: Finca La Fantasía

Altitude: 1800-2000 m a.s.l.

Crop: May to July and October to December

Soil: volcanic

Variety: Castillo, Cenicafé 1, Caturra

Processing: natural, with 24h anaerobic fermentation Drying: sun-dried

Drying: sun-dried

Sandalj traceability project, Colombia natural coffee

Natural Process

The harvested coffee cherries are selected, either manually or mechanically, to remove unripe cherries and foreign matter. They are then laid to dry on cement patios or raised beds, and turned regularly to avoid unwanted mold and fermentation. The whole drying process may last between three and six weeks, depending on climatic conditions.

This drying process allows the sugar from the pulp, mucilage (mesocarp) and skin (exocarp) to penetrate the beans, giving sweetness, body and a characteristic yellow hue (or bronze in the case of foxy beans).

When the dried cherries reach around 11% humidity, they are taken to the mill for hulling and kept in parchment (endocarp), before being milled and bagged.

Finca La Fantasía

Nestled in the mountains of Colombia’s Cauca department, Finca La Fantasía sits at 1,800 metres above sea level in the small village of La Honda. Here, Guillermo and Elsa Hormaza grow their coffees on volcanic soils fed by 12 natural springs, surrounded by 20 hectares of native forest – a unique ecosystem that finds its way into every cup. Over the years, their dedication has earned prestigious recognition, with their coffees celebrated amongst the finest in Cauca.

Their work is guided by a careful balance of tradition and innovation: an ongoing exploration of new processing techniques, paired with a genuine commitment to the local community and to environmental sustainability.