Colombia

Finca Santa Teresa Colombia Land of Diversity Auction

In the municipality of Gigante is Finca Santa Teresa, owned and managed by Camilo Hernando Mosquera Rodríguez. His family has been farming coffee since the 1990s, passing down the passion for growing exceptional coffee to the each following generation. The family raise cattle on their land as an additional source of income. Fruit trees are also planted throughout the farm to not only provide shade for the coffee but also to assist with nutrient cycling for the soil.

This specific lot is named Reserva de la Familia, to honour the legacy, dedication, and intimate connection this Colombian family has with their land and their coffee. For over three decades, they have carefully cultivated their farm, treating each coffee harvest as a cherished family treasure.

Farm Finca Santa Teresa
Varietal Orange Bourbon, Pink Bourbon
Process Honey
Altitude 1,890 metres above sea level
Town / City Gigante
Region Huila
Owner Camilo Hernando Mosquera Rodríguez
Tasting Notes Tangerine, honey, lemon rind
Farm Size 43 hectares

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About Colombia

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Finca Santa Teresa Colombia Land of Diversity Auction

This lot is comprised of Pink and Orange Bourbon and underwent the Honey processing method. After the cherries were carefully harvested at peak ripeness, they were delivered to the wet mill located onsite. They were first washed and floated in tanks of water to remove any floaters. The coffee was then pulped via machine to remove the external fruit skin, leaving a thick layer of mucilage on the bean. After pulping, the coffee fermented in 80-litre tanks filled with clean water for 72 hours. The pH and Brix levels were carefully monitored during this time. Next, the coffee was washed to clean away any remaining mucilage then spread evenly on raised beds to dry in the open sun, drying out the surface moisture. This step helps reduce the excess water absorbed during fermentation. The beans were regularly turned to ensure even drying, which is crucial for maintaining their quality. Once the beans have reached a more manageable moisture level, they were moved to mechanical dryers (silos), where the drying process was carefully controlled for 24 hours. This ensures that the beans dry evenly and gradually, reaching the optimal moisture content for storage and further processing.

About Colombia

Colombia is the third largest coffee-producing country in the world, and thanks to its vast array of unique microclimate, are able to have harvests throughout the year.

Commercial coffee cultivation began in the mid-1830s and spread so rapidly that throughout the twentieth century coffee already became the country’s leading export. A mountainous topography and many tropical micro-climates contribute greatly to Colombia’s reputation for ideal growing conditions, which – in turn – have helped Colombia establish itself as a recognisable origin around the world.

The diversity of coffee and profiles found across Colombia is enormous and coffee is harvested practically year-round depending on the region. The main harvest takes place from October to February with November and December being the peak months. There is also a second fly (or ‘mitaca’) crop several months later, again varying by region and microclimate.