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La Carmina

Located in the temperate climate and mountainous terrain of southwest Antioquia, La Carmina has the perfect altitude and climate for producing excellent quality coffee as well as playing host to a diversity of native flora and fauna. This was the first of the Guerra Family’s farms, plotted over 100 years ago. The family now own a collection of farms and mills in the Antioquia region.

  • Farm La Carmina
  • Varietal Colombia
  • Process Natural
  • Altitude 1,500 – 1,750 meters above sea level
  • Town / City Ciudad Bolívar
  • Region Antioquia
  • Owner Guerra Family
  • Tasting Notes Bright, pineapple, winey
  • Farm Size 44.2 hectares
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La Carmina

Juan Carlos, the current family manager of the farms, is the great grandson of La Carmina’s founder. Today, it still radiates with greatness, growing the traditional yellow and red Colombia varietal, Caturra and Castillo. The family now run Green Hills, the exporting organization we work with to send their family’s wonderful coffees around the world.

The Guerra family care deeply about quality, sustainability, and traceability. Each farm involved with the Green Hills organization maintains lot differentiation to ensure traceability is maintained. This can be as specific as ensuring lots from different elevations are kept separate, which help highlight the high quality of the upper elevation coffees.

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.