Colombian Huila region is well known for a great coffee growing geography, altitudes as well as some incredible producers. Despite its expansive size, the coffee production in this region predominantly thrives on small-scale operations. Remarkably, up to 80% of producers meticulously tend to their crops on plots smaller than 3 hectares. These intimate, family-run farms foster a hands-on approach, with individual families rarely outsourcing labour. This commitment results in meticulous and intensive management practices, evoking immense pride in the final product.
Oscar Ome & Finca Llanara
Llanara Coffee Farms, spearheaded by the visionary coffee farmer Oscar Ome, represents a multi-generational family endeavor nestled in the lush hills of San Agustin Huila. Distinct from conventional monocultures, the Ome family champions nearly entirely organic coffee cultivation, preserving the natural habitat of numerous species and upholding a rich biodiversity on the farm. Their commitment to sustainability extends beyond their immediate surroundings, ensuring a harmonious coexistence with nature for future crops.
The coffee journey begins with a meticulous process. After pulping, the beans undergo anaerobic fermentation in carefully controlled concrete tanks for an impressive 56 hours, maintaining optimal conditions with the careful use of water to prevent excessive temperatures. Once the fermentation process concludes, the beans are thoroughly washed with clean water. The next stage unfolds on drying tables, where the beans dry for approximately 15-25 days, duration depending on the ever-changing weather conditions. Subsequently, a 25-day stabilisation period in hermetic bags precedes the final milling process.