La Villa is back! Featuring special aromas of lemongrass, ginger, lemonpie and vanilla. Intense flavour and creamy mouthfeel.

La Villa farm was passed down from Juan’s father,who first arrived in 1965. They purchased the land and initially cultivated beans and coffee around 1970. Initially, the Indigenous communities disapproved of coffee cultivation in the area, leading to the first crops being grown discreetly. As time went on, the federation’s efforts popularized coffee in the region. It was in 2005 when, at the cooperative’sinitiative, La Villa farm entered a local competition and won,receiving a substantial prize. This marked the beginning of improving coffee production procedures and varieties on the farm. Presently, the farm independently produces 90% of its coffee using a variety of methods right on the premises.

Juan Darío, the son of Don Bautista, the farm’s first owner, has been immersed in agricultural practicesfrom a tender age. He assisted in harvesting and cleaning crops, developing a passion for coffee processes throughout his life. At the age of 15, heenrolled in a technical program for agricultural production at SENA, a vocational school in Colombia. This opportunity led him to specialize in using organic fertilizers for coffee cultivation. In 2017, he began growing coffee and exploring various methods, which helped him become proficient in cupping and processing coffee using both natural and washed techniques.

The ripe beans are collected, typically within 30 days of maturation. The cherries are then immersed in water, and floating beans are removed. Next, they undergo a 24-hour fermentation process in steeltanks before being pulped by a machine to removethe mucilage. The collected mucilage is then mixed with yeast and fermented in a bioreactor for 72hours. Following this, the parchment coffee is transferred to tanks where water at 30 degrees and the wort from the bioreactor are added. The mixture undergoes anaerobic submerged fermentation foranother 72 hours. After a slight rinse, the coffee is moved to the drying area for a 15-day period.